Redfish Still Life
Redfish Still Life
Giclee Print

Ong, Diana
Buy at AllPosters.com

 

 

 

 

 

wine.com
Wine.com

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Fish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Paul Prudhomme's Blackened Redfish

 

 

G&D Gold 468x60 B
Gerard & Dominique Seafoods - Specialty Seafood Offerings

“When the taste changes with every bite and the last bite is as good as
the first, that’s Cajun! I’m a Cajun and that’s Louisiana cooking.”

~ Paul Prudhomme, "Louisiana Kitchen"


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!



 


Have a heart for
New Orleans

 

 

 

 

 

Blue Jazz
Blue Jazz
Art Print

Lourenco, Didier
Buy at AllPosters.com

 

 

 

 

 

 

 

 

 

 

 

St. Louis Cathedral in French Quarter at Jackson Square, New Orleans, Louisiana, USA
St. Louis Cathedral in French Quarter at Jackson Square, New Orleans, Louisiana, USA
Photographic Print

Jones, Adam
Buy at AllPosters.com
 

 

 

 

 

 

 

 

 

tabasco.com (McIlhenny Company) 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

K. Pauls Restaurant in the French Quarter, New Orleans, Louisiana, USA
K. Pauls Restaurant in the French Quarter, New Orleans LA, USA
Alison Wright
Buy This at Allposters.com

 

 


La Belle Cuisine

 


Blackened Redfish



Chef Paul Prudhomme's
Louisiana Kitchen

by Paul Prudhomme, 1984,
William Morrow and Co., Inc.

Makes 6 servings

3/4 pound (3 sticks) unsalted butter,
melted in a skillet

Seasoning mix:
1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper
(preferably cayenne)
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

6 (8- to 10-ounce) fish fillets (preferably redfish,
pompano or tilefish), cut about 1/2 inch thick

Note:  Redfish and pompano are ideal for this method of cooking. If tilefish is
used, you may have to split the fillets in half horizontally to have the proper thickness. If you can’t 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 3/4 inch thick.

Heat a large cast-iron skillet over very high heat until it is beyond the
smoking stage and you see white ash in the skillet bottom (the skillet can-
not be too hot for this dish), at least 10 minutes. [Believe me, this will set
off your smoke alarm. We always do this outside. MG]
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins;
set aside and keep warm. Reserve the remaining butter in its skillet. Heat
the serving plates in a 250-degree [F.] oven.
Thoroughly combine the seasoning mix ingredients in a small bowl. Dip
each fillet in the reserved melted butter so that both sides are well coated; them sprinkle seasoning mix generously and evenly on both sides of the
fillets, patting it in by hand. Place in the hot skillet and pour 1 teaspoon
melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks
charred, about 2 minutes (the time will vary according to the fillet’s thick-
ness and the heat of the skillet). Turn the fish over and again pour 1 tea-
spoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place
one fillet and a ramekin of butter on each heated serving plate.


K-Paul's Louisiana Kitchen Reopens!



Chef Paul Prudhomme looks on, right, while a couple dances,
left, to the 'Storyville Stompers Brass Band' playing outside
'K-Paul's Louisiana Kitchen', Tuesday, October 18, 2005
[Hurricane Katrina struck New Orleans August 29, 2005]
Photo by Mel Evans, courtesy of NOLA

 

(from Bon Appétit November 2006)

Bon Appetit - One Year Subscription 

The Bon Appétit American Food & Entertaining Awards 2006
Humanitarian Award:

Chef Paul Prudhomme

"After Hurricane Katrina hit the Gulf Coast, people across the nation reached
out to help the stricken area. But few were as early or an ardent as Louisiana's
own Chef Paul Prudhomme. In the storm's wake, Prudhomme - the man behind
K-Paul's Louisiana Kitchen and Magic Seasoning Blends - rushed into action
from Arkansas, where he was staying temporarily. He went to the nearest Wal-
Mart and packed six trailers full of supplies, including generators, gasoline,
and medical equipment, much at his own expense. Once back in New Orleans, Prudhomme and Shawn McBride, Magic Seasoning Blends' president and
CEO, got to work, feeding more than 35,000 troops. Many of their employees
were left homeless, but Prudhomme reopened the businesses quickly, ensuring
that the staff had a place to earn a paycheck, eat three meals a day, and even
sleep. 'He did what he thought was the right thing to do,' says McBride. 'Action
is the most positive pill you can take.' "

We salute you, Chef Prudhomme!
 

Featured Archive Recipes:
Spicy Blackened Catfish
Chef Paul's Cajun Popcorn
Chef Paul's Chicken and Andouille Gumbo
Chef Paul's Eggplant Bayou Teche
Chef Paul's Seafood Dirty Rice
Redfish Creole
Sautéed Louisiana Redfish
(Ralph Brennan's Red Fish Grill)


Index - Fish Recipe Archives
Index - Seafood Recipe Archives
Do you know what it means
to miss New Orleans?

Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: February 16, 2012.