Recipes

This dish is now considered a classic, but it was Chef Paul Prudhomme who brought the blackening technique to mainstream dining in Louisiana, along with a number of other inspirations. Be sure to use a very hot cast iron skillet and do not overcook your fish; it is the browning of the butter combined with the spices that makes for delicious results. Ingredients SEASONING: 2 T (15 g) smoked paprika 1 T (7.5 g) Lawry’s seasoned salt 1 T (3.4 g) onion powder 1 T (9.8 g) granulated garlic 1 tsp (1.8 g) cayenne pepper 1 tsp (2.3 g) black pepper 1 tsp (2.4 g) white pepper 2 tsp (3.6 g) dried thyme 2 tsp (3.6 g) dried oregano 2 tsp (3.4 g) dried sweet basil 1 tsp (2.5 g) celery seed FISH: 1 C (230 g) unsalted butter, melted 6 8-oz (22...