Paul Prudhomme’s Blackened Redfish

This is the dish Paul Prudhomme ‘invented’.

Redfish and pompano are ideal for this method of cooking. If using tilefish, you may have to split the fillets in half horizontally to obtain the proper thickness. If you cannot get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than ¾