Ingredients needed:
- Chef Paul Prudhomme seasoning
- 1 Lemon
- 2 cups of milk
- A couple fresh fillets of redfish or (your favorite fish)
Step 1. Soak the fillets in milk for a couple of hours if you can; this helps remove the "fishy" taste that many dislike.
Step 2. Lay your bone-free fillets in a container and lightly pat dry. Apply an even coat of "Chef Paul Prudhomme blackened redfish magic" to each side of all fillets.
Step 3. Preheat the grill to 300 degrees, lay fish on a pre-soaked cedar plank, and cook through until the meat starts to flake. Usually 3 minutes on each side depending on the thickness. Squeeze fresh lemon juice on the fillets, allowing the juice to simmer into the fish.
Step 4. Add to a bun with lettuce, tomato, and your favorite sauce. Bon appetite! I enjoy the simplicity of this recipe, and once the succulent piece of fish touches your pallet, it may soon be your favorite too. Once you try the recipe, please do come back and post feedback.
2 comments
vince
I do have to say makes a great tasting meal and add some bread and some condiments and have a great sandwich
I do have to say makes a great tasting meal and add some bread and some condiments and have a great sandwich
Steph
Excellent recipe, everyone should try it!
Excellent recipe, everyone should try it!