Blackened Redfish

Blackened redflsh was one of the Louisiana dishes which found international favour in the mid-’80s, when Cajun food was briefly all the rage. You could use red snapper or pompano if no redfish is to hand.

The original Paul Prudhomme recipe uses a lot of butter and his seasoning mix includes onion and garlic powder. This version retains all the right flavours but is much lighter.