Blackened Fish with Thyme Butter - Southern Cast Iron

Chef Paul Prudhomme pioneered the method of blackening meat in the early 1980s while cooking at New Orleans’s Commander’s Palace. It’s since become an essential element of Cajun cuisine. Blackened Fish with Thyme Butter Serves: 4 servings Ingredients ¼ cup unsalted butter, melted 1 pound skinless redfish fillets 2 tablespoons Creole Seasoning 1 tablespoon

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