Subject: Blackened Redfish
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 27 2000 - 06:24:29 EDT
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F O O D F U N N Y
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I'm pretty sure I have run this groaner before, but what the heck.
Thanks to reader Butterfly Parvonae for sending it this time.
A doctor made it his regular habit to stop off at a bar for a hazelnut
daiquiri on his way home. The bartender knew of his habit, and would
always have the drink waiting at precisely 5:03 P.M. One afternoon,
as the end of the work day approached, the bartender was dismayed to
find that he was out of hazelnut extract. Thinking quickly, he threw
together a daiquiri made with hickory nuts and set it on the bar. The
doctor came in at his regular time, took one sip of the drink and
exclaimed, "This isn't a hazelnut daiquiri!"
"No, I'm sorry," replied the bartender, "it's a hickory daiquiri,
doc."
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T O D A Y ' S R E C I P E
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In 1979 Chef Paul Prudhomme opened K-Paul's Louisiana Kitchen
restaurant in New Orleans and introduced the American public to
blackened redfish. It became an instant classic and immediately
appeared on menus all over the country. As a result, redfish (a type
of drum, or croaker) was over fished and supplies dwindled. Chef
Prudhomme's technique has since been adapted to everything from
chicken to lobster, but this is the dish that started it all.
Blackened Redfish
Adapted from "Chef Paul Prudhomme's Louisiana Kitchen," by Paul
Prudhomme, William Morrow and Company, 1984.
http://www.amazon.com/exec/obidos/ASIN/0688028470/worldwiderecipes
4 to 6 fish fillets, about 8 oz (250 g) each,
preferably redfish, pompano, tilefish, or other
firm, white-fleshed fillet. The thickness of the
fillets should not exceed 3/4 inch (2 cm)
8 Tbs (100 g) butter, melted
For the seasoning:
1 Tbs (15 ml) paprika
2 tsp (10 ml) salt
1 tsp (5 ml) onion powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) cayenne, or to taste
1 tsp (5 ml) ground white pepper
1 tsp (5 ml) ground black pepper
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried oregano
[Note: Chef Prudhomme states that the skillet cannot be too hot for
this dish. If you do this indoors, be sure to provide adequate
ventilation. If doing it outdoors, use a gas grill because charcoal
will not get the skillet hot enough. Be prepared with a large pot lid
to suffocate the flames in case the skillet should suddenly flame up.]
Heat a heavy cast iron skillet over high heat for about 10 minutes,
until it has gone past the smoking stage and white ash appears in the
bottom. Thoroughly combine the seasoning ingredients in a small bowl.
Dip the fillets in the melted butter, coating both sides. Sprinkle
both sides of the fillets generously with the seasoning mixture,
patting it and rubbing it with your fingertips. Place the fillets in
the skillet, one or two at a time, and cook for about 2 minutes per
side (depending on the thickness of the fillets and the temperature of
the skillet), until lightly charred. Serve immediately. Serves 4 to
6.
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