Ann posted 04-19-98
Source: Paul Prudhomme
Blackened Redfish a' la Prudhomme
1/2 to 3/4" thick fish fillets or steaks (or large shrimp or very large scallops, or even beef, chicken or pork)
butter
Blackened Fish Spice
2 to 3 T olive oil or margarine
Brush 1/2 to 3/4" thick Fish Fillets or fish steaks (or very large shrimp or very large scallops- or even beef steak or chicken, pork chops, etc.) on each side with butter.
Liberally sprinkle with Blackened Fish Spice so as to evenly coat both sides. Let stand 15-30 minutes.
Add 2-3 T olive oil or margarine in cast iron skillet and heat till VERY hot, actually starting to smoke (be careful, you don't want it to catch on fire, have large lid handy just in case, to smother-
Add fish and cook 4-5 mins on each side. When done properly, the spices form a blackened crust.
Note: Cajuns like a crust about 1/16" thick, which is hot and spicy. If you are kind of wimpy 'bout hot spices, just use less. And pass the Tabasco sauce!