Chef Paul Prudhomme's Blackened Fish Filets | Louisiana Kitchen & Culture

Name: Chef Paul Prudhomme's Blackened Fish Filets | Louisiana Kitchen & Culture
Ingredients: 1/2 stick unsalted butter (melted) or oil; 3 tablespoons Chef Paul Prudhomme's Seafood Magic® OR Blackened Redf'tsh Magic® OR Meat Magic® OR Barbecue Magic® OR Fajita Magic® OR Magic Seasoning Salt®; 6 (8 to 10-ounce) fish filets (firm-fleshed fish such as red snapper, catfish, redfish, salmon or tuna steaks (or other freshwater or saltwater fish), at room temperature, cut about 1/2-inch thick

louisiana.kitchenandculture.com

Savor Chef Paul Prudhomme's famous Blackened Fish Filets with a blend of spices and high heat for a Louisiana culinary experience. Serves 6.

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Ingredients

1/2 stick unsalted butter (melted) or oil
3 tablespoons Chef Paul Prudhomme's Seafood Magic® OR Blackened Redf'tsh Magic® OR Meat Magic® OR Barbecue Magic® OR Fajita Magic® OR Magic Seasoning Salt®
6 (8 to 10-ounce) fish filets (firm-fleshed fish such as red snapper, catfish, redfish, salmon or tuna steaks (or other freshwater or saltwater fish), at room temperature, cut about 1/2-inch thick