Paul Prudhomme’s Blackened Fish


    • 3 Tsp Salt - Optional
    • 1/2 Tsp Red Pepper
    • 1/2 Tsp White Pepper
    • 1/4 Tsp Black Pepper
    • 1/4 Tsp Dried Thyme
    • 1/4 Tsp Dried Basil
    • 1/4 Tsp Dried Oregano
    • 2 Tsp Paprika
    • 8 Skinless, Boneless, Fillets of Fish (~1/4 lb Each)
    • 1/2 Cup Melted Butter


    1. Combine the salt, red, pepper, white pepper, black pepper, thyme, basil, oregano and paprika in a small bowl. (I prefer to reduce the amount of each pepper by 1/2)
    2. Dip the fish pieces on both sides in butter. Sprinkle on both sides with the mixture of seasonings.
    3. Heat a black iron skillet over high heat about 5 minutes or longer (the hotter the skillet the better), until it is beyond the smoking stage and starts to lighten in color on the bottom.
    4. Add 2 or more fish pieces and pour about a teaspoon of butter on top of each piece. The butter may flame up. Cook over high heat about a minute and a half. Turn the fish and pour another teaspoon of butter over each piece. Cook about a minute and a half. Serve immediately. Continue until all the fillets are cooked.