24 oz Blackened Redfish Magic

Blackened Fish RecipeSix 98-10oz.) Fish filets (such as pompano, red snapper, tile, salmon, tuna, drum or any firm-fleshed fish which is 1/2-inch thick.) Heat a large cast-iron skillet at least 10 minutes. Melt 1/2 cup unsalted butter in separate pan. Dip filets in butter, coating both sides well. Sprinkle Blackened Redfish Magic evenly on both sides. Cook over high heat quickly until underside forms a sweet crust. Turn and repeat, being careful not to burn. Serve with melted Butter.

Price: $12.95
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Manufactured by Chef Paul Prudhomme

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