Оценка 4,0 (270) · 25 мин The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground ...

Magic Seasoning Salt 7 oz. Servings. Makes 6 servings. Ingredients. 3 tablespoons Chef Paul Prudhomme's Seafood Magic® OR Blackened Redfish Magic® OR Meat ...

Preparation: 1. Combine the salt, red pepper, white pepper, black pepper, thyme, basil, oregano, and paprika in a small bowl. 2. Dip the fish pieces on both ...

Paul Prudhomme put this "Cajun" classic—a filet of fish dredged in a flurry of spices and seared in butter—on the culinary map.

Heat a large cast-iron skillet over very high heat until it is extremely hot (about 600°F). Spread a little of the butter or oil on each side of the filets.

Blackened Redfish · 1 tablespoon sweet paprika · 2-1/2 teaspoons salt · 1 teaspoon onion powder · 1 teaspoon garlic powder · 1 teaspoon ground red pepper ( ...

3,25 $ В наличии Chef Paul's now world-famous Blackened Redfish Magic captures the essence of Southern Louisiana cuisine and works wonders on any kind of fish.

Оценка 5,0 (13) · 10 мин ingredients · 1 tablespoon sweet paprika · 2 1⁄2 teaspoons salt · 1 teaspoon onion powder · 1 teaspoon garlic powder · 1 teaspoon ground red pepper (cayenne) · ⁄4 ...

30 мин This will cover 6 (8-10 oz.) fish fillets (preferably redfish or any other firm fleshed fish) that are cut about 1/2 inch thick.

20 нояб. 2022 г. · Blackened redfish was created by Paul Prudhomme when he was at Commander's Palace. You get a cast iron really hot and you dip the fish in ...