Paul Prudhommes Blackened Seasoning Blend Recipes

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND

Steps:

• Mix all ingredients well.
• This seasoning is fantastic when used on not only fish, but chicken and steak as well.
• Dip the meats in melted butter and then into this mix before cooking.

BLACKENING SEASONING MIX PAUL PRUDHOMME

Steps:

• Combine all ingredients. Keep unused portion in tight container.

PAUL PRUDHOMME'S BLACKENED REDFISH

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.

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND RECIPE - (3.6/5)

Steps:

• Mix all ingredients well. This seasoning is fantastic when used on not only fish, but chicken and steak as well. Dip the meats in melted butter and then into this mix before cooking. This recipe yields about 1/4 cup.

BLACKENED SEASONING

Steps:

• Gather the ingredients.
• Mix the ingredients well and funnel into a shaker.
• Seal well and store in a cool, dry place.
• Place a large cast-iron skillet over high heat until it is very hot, about 8 to 10 minutes.
• 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.
• Coat the redfish fillets liberally with the seasoning blend. Season as evenly as possible.
• 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.