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Dish


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Blackened Redfish

This dish was popularized by chef Paul Prudhomme in New Orleans. You need good ventilation because the fish is seared at very high heat. Rub the fish with dry spice mixture and sear on hight heat and then put melted butter over fish and continue cooking.

Category

Fish Dish

Origin

New Orleans

Accompaniment

Lemon

Cooking Method

Sauté

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