If you don’t have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It’s better to cook it outdoors on a gas grill or a butane burner.
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Servings
Makes 6 servings
Ingredients
3 tablespoons Chef Paul Prudhomme's Seafood Magic® OR Blackened Redfish Magic® OR Meat Magic® OR Barbecue Magic® OR Fajita Magic® OR Magic Seasoning Salt®
½ stick unsalted butter (melted) or oil
6 (8 to 10 ounce) fish fillets (firm fleshed fish such as red snapper, catfish, redfish, salmon, or tuna steaks), at room temperature, cut about ½-inch thick
½ stick unsalted butter (melted) or oil
6 (8 to 10 ounce) fish fillets (firm fleshed fish such as red snapper, catfish, redfish, salmon, or tuna steaks), at room temperature, cut about ½-inch thick
How To Prepare
Heat a large cast-iron skillet over very high heat until it is extremely hot (about 600°F).
Spread a little of the butter or oil on each side of the fillets. Sprinkle one side with ¾ teaspoon of the Magic Seasoning Blend® and place the fillet in the heated skillet seasoned side down. Sprinkle the top side with ¾ teaspoon of the Magic Seasoning Blend®. Cook, turning frequently until the fish starts to flake, about 4 minutes. Repeat with remaining fillets. Serve each filet while piping hot.
Special note from Chef Paul: Because this method is simple, any variation will make a dramatic difference. Be sure the skillet is hot enough and absolutely dry. Be sure not to overseason - - the herbs and spices should highlight the taste rather than hide or overpower it. You don't want to overcook the fillet - - there's a big difference between blackened and burned. Avoid a burned, bitter taste by wiping out the skillet between batches.
If you don’t have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It’s better to cook it outdoors on a gas grill or a butane burner.
Spread a little of the butter or oil on each side of the fillets. Sprinkle one side with ¾ teaspoon of the Magic Seasoning Blend® and place the fillet in the heated skillet seasoned side down. Sprinkle the top side with ¾ teaspoon of the Magic Seasoning Blend®. Cook, turning frequently until the fish starts to flake, about 4 minutes. Repeat with remaining fillets. Serve each filet while piping hot.
Special note from Chef Paul: Because this method is simple, any variation will make a dramatic difference. Be sure the skillet is hot enough and absolutely dry. Be sure not to overseason - - the herbs and spices should highlight the taste rather than hide or overpower it. You don't want to overcook the fillet - - there's a big difference between blackened and burned. Avoid a burned, bitter taste by wiping out the skillet between batches.
If you don’t have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It’s better to cook it outdoors on a gas grill or a butane burner.
