Blackened Fish or Chicken

Introduction

The late chef Paul Prudhomme came up with his world-famous Blackened Redfish Magic spice blend. It tasted so good that before regulations were put in, the poor coastal Redfish was almost hunted to extinction. It’s not only used for cooking Redfish, though. This Blackened Fish or Chicken recipe will show you how to cook with it.

Paul Prudhomme: You don’t need a silver fork to eat good food.

Recipe

Blackened Fish or Chicken

Scott James Gaspard

Spicy fish or chicken cooked with Paul Prudhomme's famous blackening spice blend.

5 from 1 vote

Print Recipe

Prep Time 10 minutes mins

10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Cajun

Servings 2 people

Calories 570 kcal

Equipment

• 1 small sauce pan
• 1 medium cast-iron skillet
• 1 spatula

Ingredients

  

1x2x3x

• ½ cup butter
• 2 thin chicken breasts or fish fillets
• 2 tbsp blackening seasoning

Instructions

 

• Melt the butter in a small saucepan.
  
• Brush both sides of the chicken breast or fish fillet with butter, then cover liberally with blackening seasoning.
  
• Heat a cast-iron skillet over high heat for 10 minutes, or until smoking hot. Pour half of the remaining melted butter into the skillet. It will smoke, so turn on the vent fan!
  
• Lay the meat on top of the butter. Let the meat sear for 3 minutes without moving, then flip.
  
• Pour the remaining butter onto the top of the meat, then sear for 2 minutes more.
  

PRIVATE NOTES

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Nutrition

Calories: 570kcal | Carbohydrates: 0.04g | Protein: 35g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 207mg | Sodium: 1519mg | Potassium: 527mg | Sugar: 0.04g | Vitamin A: 1418IU | Calcium: 31mg | Iron: 1mg

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