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Nutritional Guidelines (per serving) | |
---|---|
5 | Calories |
0g | Fat |
1g | Carbs |
0g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 5 |
% Daily Value* | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 388mg | 17% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 2% |
Protein 0g | |
Calcium 7mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
In Cajun cooking, "blackened" is a method of cooking fish, meat, or poultry by searing it over very high heat in a black iron skillet. 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's Louisiana Kitchen.
This mixture of spices and dried herbs are similar to the seasoning blend Chef Prudhomme used in his blackened redfish recipe.
A basic recipe for blackened redfish is included below the instructions for the blackened seasoning.
Ingredients
Steps to Make It
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Gather the ingredients.
 The Spruce -
Mix the ingredients well and funnel into a shaker.
 The Spruce -
Seal well and store in a cool, dry place.
Tip
- When using this method, the air will get smoky, so turn off the smoke alarm and turn on the exhaust fan.Â
Basic Blackened Redfish
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Place a large cast-iron skillet over high heat until it is very hot, about 8 to 10 minutes.
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Clarify about 1 cup of butter (or use melted ghee); put about 1/3 cup of the butter in a cup and set the remaining butter aside for serving. Add a few tablespoons of the butter in the hot pan.
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Coat the redfish fillets liberally with the seasoning blend. Season as evenly as possible.Â
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Arrange the fish fillets in the skillet and drizzle each fillet with about 1 teaspoon of the remaining melted butter. Cook the fillets for about 2 minutes (uncovered) until charred looking. Turn the fillets and add more butter to the pan. Cook for about 2 more minutes, drizzling with a little more butter. Serve the fish hot with some melted butter on the side for each guest.
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