Blackened Redfish Magic $5.95
Chef Purdhomme's Blackened Redfish Magic 2.5 oz.
One taste of a dish prepared with this blend, and you’ll understand how all the “Magic” got started! Chef Paul’s now world-famous Blackened Redfish Magic® captures the essence of Southern Louisiana cuisine and works wonders on any kind of fish, no matter how it’s prepared! For a taste you won’t forget, try sprinkling it on shrimp, crab, oysters, lobster, catfish, etc. Fantastic in your gumbos, soups, sauces, and dressings. (To use, simply substitute for salt, pepper, and other herbs & spices in your recipe.)
- No Preservatives
- MSG-Free and Gluten-Free
- Kosher and Halal approved
Makes 6 servings
½ stick unsalted butter (melted) or oil
6 (8 to 10 ounce) fish fillets (firm fleshed fish such as red snapper, redfish, salmon, or tuna steaks), at room temperature, cut about ½-inch thick
How To Prepare
Spread a little of the butter or oil on each side of the fillets. 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. Serve each filet while piping hot.
Special note from Chef Paul: Because this method is simple, any variation will make a dramatic difference. Be sure the skillet is hot enough and absolutely dry. Be sure not to over season - - the herbs and spices should highlight the taste rather than hide or overpower it. You don't want to overcook the fillet - - there's a big difference between blackened and burned. Avoid a burned, bitter taste by wiping out the skillet between batches.
If you don’t have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It’s better to cook it outdoors on a gas grill or a butane burner.
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