Blackened redfish magic is a method of preparing and cooking fish that originated in the southern United States, particularly in Louisiana. It involves coating the fish fillets with a blend of spices and then searing them at a high heat until a dark crust forms on the outside. This technique was popularized by Chef Paul Prudhomme in the 1980s and has since become a signature dish of Louisiana cuisine. The term "blackened" refers to the appearance of the fish after it is cooked. The spices used in the blackening seasoning typically include paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and black pepper. These spices give the fish a rich and flavorful crust with a hint of heat.
Also try the butter sauce with my Horseradish Dijon Mashed Potatoes.
Note that the blackened fish may appear burnt, but it s merely darkened from the milk solids in the butter along with the herbs and spices cooking at high heat in a skillet. The ingredients for the seasoning I used back then was a little different, and included Sweet paprika, salt, cayenne powder, black pepper, white pepper, dry mustard and fennel seeds.
These spices give the fish a rich and flavorful crust with a hint of heat. To prepare blackened redfish, the fillets are first thoroughly dried to ensure that the seasoning adheres well to the fish. The fillets are then generously coated with the blackening seasoning on both sides.
Paul Prudhomme’s Blackened Redfish
A cast-iron skillet or griddle is preheated until smoking hot, and then the fish is seared for a short period on each side. This high-temperature cooking method locks in the moisture of the fish while creating a crispy crust. Blackened redfish can be served in various ways. Some popular accompaniments include rice, vegetables, or a fresh salad. The smoky flavor and spicy kick of the blackened seasoning complement the delicate and flaky texture of the redfish. The dish is often garnished with lemon wedges and parsley for a refreshing touch. Blackened redfish magic has gained popularity not only in Louisiana but also throughout the United States and even internationally. The technique has been applied to different types of fish, such as trout, catfish, and snapper, expanding the possibilities for this flavorful cooking method. Whether enjoyed at a seafood restaurant, a family gathering, or even cooked at home, blackened redfish magic offers a unique and delicious dining experience..
Reviews for "Make Your Taste Buds Dance with Blackened Redfish Magic"
1. John - 2/5 stars - I was really disappointed with the Blackened Redfish Magic seasoning. I found it to be overly salty and lacking in flavor. The spices didn't blend well together and it left a weird aftertaste. I followed the instructions and coated my redfish with the seasoning, but it just didn't live up to the hype. I wouldn't recommend this product if you're looking for a flavorful and well-balanced seasoning.
2. Sarah - 1/5 stars - I have to be honest, I absolutely hated the Blackened Redfish Magic seasoning. It was way too spicy for my taste and overwhelmed any other flavors in the dish. I couldn't even taste the redfish anymore. The heat was just too intense, and it didn't have the depth of flavor I was expecting. I definitely regret buying this and will not be using it again.
3. Mark - 3/5 stars - The Blackened Redfish Magic seasoning was alright, but it didn't blow me away. I found it to be a bit too overpowering and it masked the natural flavors of the redfish. The seasoning is also quite salty, so be cautious with the amount you use. While it did add some heat and spice, I was hoping for more complexity in the flavors. It's not terrible, but there are definitely better options out there for seasoning your redfish.