Blackened Redfish Seasoning is a delicious blend of herbs and spices with a kick of heat, perfect for your next meal. It’s easy to make, and it’s a great way to add authentic Cajun flavor to your recipes.
It’s a classic Louisiana dish, and it’s one of the first dishes that Chef Paul Prudhomme introduced to mainstream American dining. He used blackened fish to introduce the world to Cajun and creole cooking, and we’ve all been eating blackened redfish since then!
This recipe is adapted from the cookbook Louisiana Kitchen by Chef Paul Prudhomme (Morrow Cookbooks, 1984). It can be served as a main course or a side dish.
You’ll need a cast-iron skillet or frying pan to prepare this dish, and it should be very hot before you start cooking the fish. It also helps to have extra thick potholders for when you put the fish on the skillet.
The cooking process involves dredging or brushing your protein in melted butter and then heavily seasoning it with blackening seasoning. Then, you place it in a hot cast-iron skillet or frying pan and let it sear until the outside is charred. The charring actually provides a nice depth of flavor, much like browning butter versus melting it.
Once the fish is cooked, you can finish it with a simple lemon brown butter sauce and garnish with fresh herbs. It’s a simple but extremely tasty way to enjoy this delicious fish, and it will be the star of any dinner party!
It’s very easy to blacken any type of protein, including chicken, beef, and seafood. This method is especially popular for fish and shrimp, because they are often very flaky.
You can dredge or brush your protein with melted butter before seasoning it with blackening seasoning, and then you can cook it over high heat in a cast iron skillet or frying pan. It only takes a few minutes to cook each side, and the result is a very dark charred crust that gives your protein its signature blackened look and flavor.
The charring of the herbs, spices, and dairy solids in the butter also makes the meat or fish taste really spicy when it’s done cooking. It’s a technique that can be applied to just about any protein, and it’s really just a matter of cooking over a very high temperature until you achieve the desired results.
This is a great recipe to serve with any kind of fish, but it’s especially delicious with redfish. It’s a classic, easy-to-make dish that’s sure to become a family favorite!
It’s a mild-flavored version that’s perfect for those who don’t like a lot of heat, but it can be made more spicy by simply adding more cayenne pepper. It’s also a great choice for those who need to reduce their sodium intake, or simply don’t like the idea of using MSG in their foods.
You can find a variety of flavors of blackening seasoning at the grocery store, but you can easily make your own by mixing chili powders, spices, and herbs to create a homemade blend that’s more flavorful than store-bought. It’s also a great way to control how spicy or mild you want your meals to be, and it’s a lot easier to use than store-bought seasoning mixes.
