Paul Prudhomme’s Blackened Redfish

Name: Paul Prudhomme’s Blackened Redfish
Total time: 25 min
Yield: 6 servings
Ingredients: 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

Recipe from "Chef Paul Prudhomme's Louisiana Kitchen"

Adapted by Molly O'Neill

Updated July 10, 2020

Total Time: About 30 minutes
Rating: 5(278)
Comments: Read comments

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. —Molly O'Neill

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Ingredients

Yield:6 servings

1tablespoon paprika
2½teaspoons kosher salt
1teaspoon onion powder
1teaspoon garlic powder
1teaspoon ground cayenne
½teaspoon dried thyme
½teaspoon dried oregano
1½cups unsalted butter, melted
6skinless redfish, pompano or tilefish fillets, or other firm-fleshed fish, each 8 to 10 ounces and about ½ inch thick

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
Step 2
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.
Step 3
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.
Step 4
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.

Ratings

5 out of 5

278 user ratings

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Comments

Tom7 years ago

This recipe is missing black/white pepper:
1 tbsp. sweet paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne
3/4 tsp. freshly ground black pepper
3/4 tsp. freshly ground white pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano
12 oz. butter, melted
6 oz. (8-oz.) 1⁄2-inch–thick filets skinless, boneless red drum, black drum, or red snapper