Web1-1/2 cups (3 sticks) unsalted butter, melted. 6 (1/2- to 3/4-inch thick) redfish or other firm-fleshed fish fillets* (8 to 10 ounces each), at room temperature. 3 tablespoons Chef Paul …
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WebSep 21, 2015 · 3 1/2 cups Cooked Rice. 3/4 cup very finely chopped Green Onion. 1 cup, packed, Lump Crabmeat (picked over), about 1/2 pound. In a large skillet, melt the butter …
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WebBlackened redfish is a classic Cajun dish that gained national popularity in the 1980s, thanks to the efforts of celebrity chef Paul Prudhomme. However, the origins of this …
WebAlways check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, …
WebMar 3, 2019 · Coat your meat or fish with melted butter (recommended) or cooking oil. Coat in blackening seasoning blend. For skin-on fish: Spoon the spice blend over the top to fully coat the non-skin side, and pat it down …
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