Blackened Fish
Chef Paul Prudhomme created this dish in the 1980s. This makes a lot of spicy smoke, so it's best to cook it outside over a burner or on a stove with a strong exhaust fan.
Recipe by Southern Living April 2005
Chef Paul Prudhomme created this dish in the 1980s. This makes a lot of spicy smoke, so it's best to cook it outside over a burner or on a stove with a strong exhaust fan.