PAUL PRUDHOMME’S BLACKENED REDFISH RECIPE - NYT COOKING
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.
Provided by Molly O'Neill
Total Time 25 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
- Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
- Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. 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.
- When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.
Nutrition Facts : @context http//schema.org, Calories 659, UnsaturatedFatContent 16 grams, CarbohydrateContent 2 grams, FatContent 51 grams, FiberContent 1 gram, ProteinContent 52 grams, SaturatedFatContent 31 grams, SodiumContent 731 milligrams, SugarContent 0 grams, TransFatContent 2 grams
PAUL PRUDHOMME’S BLACKENED REDFISH RECIPE - NYT COOKING
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.
Provided by Molly O'Neill
Total Time 25 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
- Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
- Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. 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.
- When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.
Nutrition Facts : @context http//schema.org, Calories 659, UnsaturatedFatContent 16 grams, CarbohydrateContent 2 grams, FatContent 51 grams, FiberContent 1 gram, ProteinContent 52 grams, SaturatedFatContent 31 grams, SodiumContent 731 milligrams, SugarContent 0 grams, TransFatContent 2 grams
More about "baked redfish recipes recipes"
BAKED BLACKENED COD - SOUTH YOUR MOUTH
From southyourmouth.com
Total Time 15 minutes
- Bake at 450 degrees for 10-12 minutes or until fish is cooked through.
BEURRE BLANC RECIPE - EPICURIOUS
From epicurious.com
Reviews 4.1
Total Time 20 min
- Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.
BEURRE BLANC RECIPE - EPICURIOUS
From epicurious.com
Reviews 4.1
Total Time 20 min
- Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.
BAKED REDFISH FILLETS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BAKED COD WITH RITZ CRACKER TOPPING - SIMPLY RECIPES
From simplyrecipes.com
FLASH BAKED WALLEYE FILLETS RECIPE | ALLRECIPES
From allrecipes.com
BAKED RED SNAPPER WITH GARLIC AND HERBS RECIPE
From thespruceeats.com
BAKED LINGCOD WITH LEMON-GARLIC BUTTER SAUCE - SIMPLY R…
From simplyrecipes.com
CAJUN RECIPES-CAJUN AND CREOLE RECIPES
From cajuncookingrecipes.com
OVEN-BAKED PARMESAN GROUPER FILLETS | GRITSANDPINECONES.COM
From gritsandpinecones.com
PECAN-CRUSTED TROUT RECIPE | ALLRECIPES
From allrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
PECAN-CRUSTED TROUT RECIPE | ALLRECIPES
From allrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
8 INCH PHILADELPHIA CHEESECAKE - RECIPES | COOKS.COM
From cooks.com
THE BEST WAY TO COOK FLOUNDER [10 DELICIOUS FLOUNDER RECIPES]
From saltstrong.com
PAUL PRUDHOMME RECIPES
From tfrecipes.com
RECIPES - MAGIC SEASONING BLENDS
From magicseasoningblends.com
FISH TASTE CHART | A GUIDE TO WHAT FISH TASTE LIKE
From cookingfishmonger.com
CREOLE FILé GUMBO RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
HOW TO COOK OCEAN PERCH FILLETS IN 3 WAYS | LIVESTRONG.COM
From livestrong.com
3 WAYS TO COOK PERCH - WIKIHOW
From wikihow.com
4 WAYS TO COOK HADDOCK - WIKIHOW
From wikihow.com
8 INCH PHILADELPHIA CHEESECAKE - RECIPES | COOKS.COM
From cooks.com
THE BEST WAY TO COOK FLOUNDER [10 DELICIOUS FLOUNDER RECIPES]
From saltstrong.com
PAUL PRUDHOMME RECIPES
From tfrecipes.com
RECIPES - MAGIC SEASONING BLENDS
From magicseasoningblends.com
FISH TASTE CHART | A GUIDE TO WHAT FISH TASTE LIKE
From cookingfishmonger.com
CREOLE FILé GUMBO RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
HOW TO COOK OCEAN PERCH FILLETS IN 3 WAYS | LIVESTRONG.COM
From livestrong.com
3 WAYS TO COOK PERCH - WIKIHOW
From wikihow.com
4 WAYS TO COOK HADDOCK - WIKIHOW
From wikihow.com
ONLINE DOG FOOD SHOP WITH FREE DELIVERY - FISH4DOGS
From fish4dogs.com