4 filets gulf fish, we used tilefish
Cajun Blackened Seasoning
2 Tbl Unsalted Butter, melted for cooking the fish
2 Tbl Pecan Oil
4 Tbl Unsalted Butter, melted for serving the fish

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.


1.Preheat a cast iron skillet over high heat for 10 mins.
2.Season the fish on both sides with Blackening Seasoning.
3.Combine 2 Tbl melted butter with 2 Tbl Pecan Oil. Dredge the fish in the butter-oil mixture, and lay the filets in the skillet.
4.Cook until the fish is browned and the spices are charring a bit - about 2 minutes. Turn and continue cooking until cooked through - about 2 minutes more.
5.Move the fish to serving plates and immediately drizzle with melted butter. We love this dish with our Rustic Smashed Potatoes and green beans. This is also delicious served atop a cold green salad.

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