July 20, 2009

Chef Paul's Backened Fish

Now you just might think this is an advertisement for Chef Paul and I'm here to tell you, absolutely and flat out - it is.

So here goes... If you don't have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It's better to cook it outdoors on a gas grill or a butane burner.

Find this recipe and more in Chef Paul Prudhomme's Always Cooking!

3 tablespoons Chef Paul Prudhomme's Seafood Magic® OR Chef Paul Prudhomme's Blackened Redfish Magic® OR Chef Paul Prudhomme's Meat Magic® OR Chef Paul Prudhomme's Barbecue Magic® OR Chef Paul Prudhomme's Fajita Magic® OR Chef Paul Prudhomme's Magic Seasoning Salt® OR Chef Paul Prudhomme's Magic Salt Free Seasoning®

1/2 stick unsalted butter (melted) or oil

6 (8 to 10 ounce) fish filets (firm fleshed fish such as red snapper, catfish, redfish, salmon, or tuna steaks), at room temperature, cut about 1/2 inch thick

Heat a large cast-iron skillet over very high heat until it is extremely hot (about 600°F). Spread a little of the butter or oil on each side of the filets. Sprinkle one side with 3/4 teaspoon of Chef Paul Prudhomme's Blackened Redfish Magic and place the filet in the heated skillet seasoned side down. Sprinkle the top side with 3/4 teaspoon of the Magic Seasoning Blend. Cook, turning frequently until the fish starts to flake, about 4 minutes. Repeat with remaining filets. Serve each filet while piping hot.

See my Blackened Seasoning Mix

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