Recipe - Paul Prudhommes Blackened Redfish

Three fourths pound Unsalted butter; melted
6 Fish filets (if you can't
get redfish; snapper or
catfish will do)
Seasoning: a jar of P.
Prudhomme's Blackened
Redfish Seasoning mix or:
1 tablespoon Paprika
2 One half teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ground red pepper
Three fourths teaspoon White pepper
Three fourths teaspoon Black pepper
One half teaspoon Dried thyme leaves
One half teaspoon Dried oregano leaves

Date: Sat, 17 Feb 1996 08:17:04 0600

From: Judy Howle howle@EbiCom.net
I thought some of ya'll who don't have his LOUISIANA KITCHEN cookbook might
like to have these recipes and I already had them typed. I agree with
everyone else who raves about his recipes. They can't be beaten! I have
made the gumbo numerous times, and crawfish etouffee is one of the best
things I have EVER eaten! I will have to type it later, though. And the
blackened fish (I use catfish, BTW, cooked inside, sauteed really) is
outstanding. In fact, I am making it tonight! Enjoy!

You can't do the real recipe indoors, so I have adapted it for indoor
cooking. Otherwise, it smokes too much. Outdoors, you heat an iron
skillet on high for at least 10 min. until past smoking and white ash
appears in it. It can't be too hot. If you do it outdoors in a very hot
skillet, be careful with pouring the butter on as it will flame up.

Combine seasoning ingredients. Dip each fillet in melted butter, then
sprinkle seasoning on both sides, generously, patting in with hand. Place
in skillet heated to medhi and pour 1 tsp. melted butter on top. Cook
about 2 min. and turn over and again pour 1 tsp. melted butter on top. Cook
about 2 min. Turn and cook another 2 min. with another tsp. butter poured
on top, until done. Repeat with remaining fillets. Serve piping hot. This
is very delicious, even if not truly "blackened".

CHILEHEADS DIGEST V2 #243

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