DECEMBER 31, 2010 | 1:42 PM BY ADMIN


 Several years ago Ronald Reagan hosted a Summit in Williamsburg, VA. One of the visiting Chefs like me was a man that would become synominous with a new rage on the culinary circuit. His name is Paul Prudhomme.


One of the things Paul made famous was Blackened redfish. As a matter of fact he made it so famous that the Redfish was becoming endangered.


So much so people started to us other fish just so they could have that great taste of a Cajun delicacy.The two best replacements I’ve discovered was halibut or Ocean Perch.


Now if you’re lucky to acquire a piece of Redfish or you just have to use one of the others try doing it this way.


3 sticks of unsalted butter,


SEASONING MIX:
1 tbsp. of sweet paprika 2 1/2  tsp. of salt
1 tsp. onion powder
1 tsp garlic powder
1 tsp Cayenne powder
¾ tsp white pepper
¾ tsp black pepper
½ tsp dried Thyme leaves
½ tsp dried Oregano leaves 


Heat a large iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the bottom of the skillet. The skillet can never be to hot for this cooking method.


Meanwhile, pour two tablespoons of melted butter in to each of 6 small ramekins; set aside and keep warm. Heat your serving plate to 250 degrees.


Reserve the remaining butter in the skillet.


Thoroughly combine the ingredients in a small bowl. Dip the filet in the reserved melted butter so that both sides are coated; then sprinkle seasoning mix liberally on both sides of the fish, patting it on by hand. Then place in the hot skillet and pour 1 tsp of melted butter on top of fish (be careful the butter may flame up). Cook uncovered, over the same heat


Until the underside looks charred, then turn the fish over and add another tsp. of melted butter and cook for at least another two minutes.


When Prudhomme cooked this for the staff it was my first experience. Later on I found out that this was an old Indian recipe from hundreds of years ago.