Name: Blackened Redfish
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: ½ teaspoon white pepper; ¼ teaspoon dried thyme; ¼ teaspoon black pepper; ¼ teaspoon dried basil; 10 tablespoons butter, melted; 8 skinless, boneless fillets of fish, preferably redfish, pompano, or tilefish (about ¼ pound each) (see note); 2 teaspoons paprika; ¼ teaspoon dried oregano; 3 teaspoons salt, optional; ½ teaspoon cayenne pepper

Preparation info

Yield:
4
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Within recent memory, a great deal has been made of “American cooking” To my mind, two of the greatest “new” dishes to appear in popular culture are Buffalo chicken wings, distinctly a Yankee creation, and blackened redfish. The latter, of course, is the creation of my good friend Paul Prudhomme, owner of K. Paul’s Louisiana Kitchen in New Orleans, who prepared it in my front yard for one special celebration.

“Once a year when I was a child,” he explained, “my father would take all