Paul Prudhomme Salmon Seasoning Recipes

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND

Steps:

• Mix all ingredients well.
• This seasoning is fantastic when used on not only fish, but chicken and steak as well.
• Dip the meats in melted butter and then into this mix before cooking.

SEAFOOD MAGIC SEASONING-COPYCAT

Steps:

• Mix all ingredients with a whisk and then grind in a mortar and pestle until above mentioned texture is obtained.
• Store in an airtight container for up to 3 months for best flavor.
• Re: the powdered chili peppers.You should not use chili powder, but rather the powdered chilis. Use the internet to find the best variety of spices. I like a company called Mild Bills for good bulk spices that are not overly expensive.
• For example, Pasilla chilis have quick heat with a slight smoky flavor. Dark & roasty, with a heat Factor of 3.

BLACKENING SEASONING MIX PAUL PRUDHOMME

Steps:

• Combine all ingredients. Keep unused portion in tight container.

PAUL PRUDHOMME'S BLACKENED REDFISH

Steps:

• In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
• Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
• Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
• When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.