Оценка 4,0 (270) · 25 мин Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.

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 fillets.

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 (preferably ...

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) ...

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 ...

Ingredients · 1 tbsp. sweet paprika · 2 1⁄2 tsp. salt · 1 tsp. onion powder · 1 tsp. garlic powder · 1 tsp. cayenne · ⁄4 tsp. freshly ground black pepper · ⁄4 tsp.

30 мин INGREDIENTS ; 3 sticks unsalted butter ; 1 tablespoon sweet paprika ; 2 1/2 teaspoon salt ; 1 teaspoon Onion powder ; 1 teaspoon Garlic Powder ...

A classic dish, such as this Blackended Fish Recipe, deserves the right technique. It was New Orleans chef Paul Prudhomme who first promoted blackened fish ...

The technique of Blackening develops deep flavor that seals in the moistness of the fish. Enjoy with a simple squeeze of lemon on top.