It’s Lent and I’m running out of idea’s for Friday night dinners so I’ll be giving this one a shot just as soon as I can pick up some Chef Paul Magic spice. Also, make note that you do not want to use salted butter.
Chef Paul Prudhomme’s Blackened Redfish Magic Spice
1 Stick of Unsalted butter (salted butter will BURN!!!)
Cast Iron Skillet
This works best outdoors due to the the blackened smoke so unless you have a kick-butt commercial exhaust fan, you would be smart to put your cast iron skillet on an outdoor grill to blacken your fish. With that said, get the skillet red hot and your ready to get started.
Dredge the filets in melted butter and coat one side generously with the blackened spice and place this side down in the hot skillet.
Now coat the top side heavily with more blackened spice. Cook 2-3 minutes, turn and cook half the time you did the first side.
Serve hot with grilled corn and potatoes.Pin It