Cajun Recipe l presented by Cajun Haven RV Park
Prep Time: 30 Minutes
Yields: 6-8 Servings
Rumor has it that an African- American cook at the famed Commander's Palace in New Orleans cooked this dish for his lunch on a flat-top range in the restaurant. Chef Paul Prudhomme, executive Chef of Commander's at the time, improved upon the recipe and made it world famous. It became so famous in fact that redfish was put on the endangered species list.
8 (8-10 ounce) redfish fillets
2 sticks melted butter
2 tbsps paprika
1 tbsps granulated garlic
1/2 tsp dried thyme
1/2 tsp oregano
1 tbsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 stick melted butter for garnish
NOTE: I recommend cooking this dish outside on a propane burner due to the large amount of smoke created during cooking.
Preheat oven to 250F. Heat a large cast iron skillet over high heat at least 7-10 minutes or until almost white hot. Skillet cannot be too hot for this dish. In a flat bowel, place 2 sticks melted butter. Dip fillers in butter, 2-3 at a time, coating each side well. Lay butter-coated fillets on a large platter. In a mixing bowel, thoroughly combine all seasonings. Sprinkle both sides of each fillet generously with seasoning mixture. Pat seasonings gently into fish. Place fish into hot skillet, 2 pieces at a time being careful as butter may ignite momentarily. Cook uncovered 2 minutes or until underside looks charred. Turn fish over and pour 1 tablespoon butter on each fillet. Cook 2 minutes more. Remove fish to a large cookie sheet and palce in oven to keep warm. Repeat process with remaining fillets. To serve, place 1 fillet in the center of a serving plate and top with 1 tablespoon melted butter.
Recipe was provided by, " The Encyclopedia of Cajun & Creole Cuisine by Chef John D. Folse, CEC, AAC"