Fish & Lobster

Mahi Mahi, Red Snapper, Tilapia, ...

Paul Prudhomme made it famous. Blackening is a technique used in high heat cooking of fish. Fish fillet is dipped in melted butter and then dredged in a mixture of Cajun Seasoning (any of your favorite seasonings will do). For best results, blackening is ideal in an extremely hot cast iron skillet. The finished brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish.. C'est Bon!  Not in a rush, select GROUND shipping! 

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