Blackened redfish and 9 other inspirational recipes from chef Paul Prudhomme
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Paul Prudhomme put this "Cajun" classic—a filet of fish dredged in a flurry of spices and seared in butter—on the culinary map. This recipe is based on one in Chef Paul Prudhomme's Louisiana Kitchen (Morrow Cookbooks,
Blackened Red Snapper Recipe - add one tbsp brown sugar, delete cayenne.
Redfish on the Half Shell. Simple bottom-roasting idea a perfectly simple topping to enrich the taste