Cajun & Creole Blackened Redfish
Chef Paul Prudhomme's iconic creation — redfish coated in a fiery spice blend and seared in a scorching cast iron until a bold, charred crust locks in the juices.
Contains common allergens
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Instructions
6 steps- 1
Heat a large cast-iron skillet outdoors or in a very well-ventilated kitchen over high heat until it is white-hot and smoking (about 10 minutes).
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