Chef paul prudhommes blackened redfish magic seasoning

Q: What is blackened redfish seasoning?

Its crafted with a hand-picked mix of paprika, oregano, and roasted garlic, capturing the robust, spice-forward characteristics of Southern Louisiana cooking. Traditionally, our Blackened Redfish Seasoning is the perfect companion to shrimp, crab, fish, or oysters.

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Zatarain's Blackened Seasoning, 3 oz
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How do you use blackened redfish magic?
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What is blackened redfish seasoning?

Magic Seasoning Blends

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Zatarain's Blackened Seasoning, 3 oz

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Chef Paul Prudhomme

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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

Featured in: Food; Coddled Egos

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

Nutritional analysis per serving (6 servings)

659 calories; 51 grams fat; 31 grams saturated fat; 2 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 52 grams protein; 731 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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.

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Cooking Guides

How do you use blackened redfish magic?

Sprinkle one side with ¾ teaspoon of the Magic Seasoning Blend® and place the fillet in the heated skillet seasoned side down. Sprinkle the top side with ¾ teaspoon of the Magic Seasoning Blend®. Cook, turning frequently until the fish starts to flake, about 4 minutes. Repeat with remaining fillets.

What is in blackened redfish magic?

Ingredients Salt, Spices, Dehydrated Garlic, Paprika, and Dehydrated Onion.

What is in CHEF PAUL Magic Seasoning ingredients?

Magic Seasoning Blends, LLC. 720 Distributors Row Onion, chilis, bell peppers, brown sugar, garlic, paprika, spices, natural flavor, vinegar powder. Cooking Instructions: Use in place of salt & pepper.

What is blackened redfish seasoning?

It's crafted with a hand-picked mix of paprika, oregano, and roasted garlic, capturing the robust, spice-forward characteristics of Southern Louisiana cooking. Traditionally, our Blackened Redfish Seasoning is the perfect companion to shrimp, crab, fish, or oysters.