Blackened Redfish | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Blackened Redfish Recipe courtesy of Chef Greg Reggio Serves 4 Clarify unsalted butter: Melt in a small saucepan over medium heat and cook, swirling the pan,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at louisiana.kitchenandculture.com.
Cooking tools:
- Cast iron skillet
- Grill
- Fish spatula
- Ladle
- Pastry brush
- Saucepan
- Stove
- Measuring spoon
- Plate
- Kitchen towel
Ingredients
- 4 fresh redfish fillets (6 to 7 ounces each, 1/2 to 3/4 inches thick, skin off)
- 1 lb unsalted butter, melted and clarified
- 5 tsp Chef Paul Prudhomme’s Blackened Redfish-Magic Seasoning Blend
- cast iron skillet, seasoned
- dish towel
- fish spatula, long
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