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

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Recipe Summary

prep:
5 mins
cook:
36 mins
total:
41 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dip fillets in melted butter. Sprinkle 1 teaspoon seasoning evenly over both sides of each fillet. Press seasoning into fish, and place on wax paper.

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  • Heat a large cast-iron skillet over medium-high heat 10 minutes or until smoking. Place 2 fillets in the skillet, and cook 4 minutes on each side or until lightly charred. Transfer fillets to a serving dish; cover and keep warm. Drain butter from skillet, and carefully wipe clean with paper towels.

  • Heat skillet 5 minutes or until smoking. Place 2 fillets in skillet, and repeat cooking procedure. Repeat with remaining 2 fillets. Serve with lemon wedges.

  • Note: For testing purposes only, we used Chef Paul Prudhomme's Magic Seasoning Blends Blackened Redfish Magic for seasoning.

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