Chef Paul Prudhomme was responsible for putting Cajun cuisine on the map in the 80’s with this dish. And he was essentially responsible for redfish being nearly fished out in the Gulf of Mexico! Folks often ask us about blackening fish – is it a spice blend or a technique. The answer is: both. This recipe is our version of Prudhomme’s technique using our Blackened Seasoning. We also use high heat resilient Pecan Oil along with butter. Be sure to open the windows and turn on the exhaust fan – this technique creates smoke but it’s so worth it!
Check out Season 4 of Smidgen, Episode 6, “Blackening: Flavor or Cooking Technique?” where chef and store owner Anne Milneck prepares this recipe and offers insight on how to try this style of cooking for yourself at home.