CHEF PAUL PRUDHOMME RECIPES RECIPES

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PAUL PRUDHOMME’S BLACKENED REDFISH RECIPE - NYT COOKING



Paul Prudhomme’s Blackened Redfish Recipe - NYT Cooking image

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

1 tablespoon paprika
2 1/2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 cups unsalted butter, melted
6 skinless redfish, pompano or tilefish fillets, or other firm-fleshed fish, each 8 to 10 ounces and about 1/2 inch thick

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

FOODREFERENCE.COM: FOOD ARTICLES, TRIVIA, FESTIVALS ...
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From foodreference.com
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HAMBURGER SOUP I RECIPE | ALLRECIPES
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From allrecipes.com
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KEVIN BELTON - WIKIPEDIA
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From en.m.wikipedia.org
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CHEF JOHN'S SALMON IN PARCHMENT | ALLRECIPES
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From allrecipes.com
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THE MOST POPULAR RECIPES OF THE 1980S | ALLRECIPES
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JAMBALAYA GIRL
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Jul 11, 2021 · Chef Paul Prudhomme stated that the dish became a necessity at his New Orleans restaurant, K-Paul's Louisiana Kitchen. He had no grill or salamander, so he relied on the black iron skillet to give food its crusty texture. He first used the term "blackened" to describe a dish of redfish in his cookbook, Chef Paul Prudhomme…
From thespruceeats.com
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JAMBALAYA GIRL
From her Mom’s gumbo and Dad’s jambalaya to everyday dishes, seasoned New Orleans style, Jambalaya Girl’s products are all about the FLAVOR!. All products are proudly made in New Orleans with the finest ingredients and are specially blended by Chef Paul Prudhomme…
From jambalayagirl.com
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FOODREFERENCE.COM: FOOD ARTICLES, TRIVIA, FESTIVALS ...
Feb 28, 2022 · Co-founder and chef of River Cafe in London, "a little piece of Italy on the Thames." 2020 Joseph Hardin Coulombe died (born June 3, 1930). Founder of the grocery store chain …
From foodreference.com
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HOW EXECUTIVE CHEF MEG BICKFORD CARRIED ON THE LEGACY …
Feb 03, 2022 · Between its storied 129-year history and the trailblazing chefs who got their start there, it’s easy to understand the pull of NOLA’s Commander’s Palace. “Ella Brennan used to call it the ‘golden handcuffs,’” says Executive Chef Meg Bickford of the iconic late owner who saw chefs like Paul Prudhomme …
From plateonline.com
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NEW ORLEANS GUMBO RECIPES
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From neworleans.com
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BAKED REDFISH FILLETS RECIPE - THE SPRUCE EATS
Apr 02, 2021 · Chef Paul Prudhomme made the fish very popular in the early 1980s with his recipe for Cajun-style blackened redfish. He first used the term "blackened" to describe a dish of redfish in his cookbook, Chef Paul Prudhomme…
From thespruceeats.com
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KEVIN BELTON - WIKIPEDIA
Kevin Belton (born circa 1960) is an American chef, television presenter, author and educator. Belton specializes in the cuisine of New Orleans.He is the chef-host for Kevin Belton's New Orleans Celebrations and Kevin Belton’s New Orleans Kitchen on PBS and serves as the resident morning chef …
From en.m.wikipedia.org
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Jan 15, 2021 · Steps to Making Paul Prudhomme’s Famous Cajun Blackened Redfish. Step 1. In a bowl, add the following: salt, onion, paprika, salt, onion and garlic powder, cayenne, black and …
From salty101.com
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