This recipe puts together Creole seasoning, black pepper, lemon juice to create nice 'black' crusted fish fillet. You can choose to either eat as well dressed po'boy sandwich or on its own with some rice.
This recipe is courtesy of Chef Mike Brewer from Copper Vine in New Orleans.
Enjoy as a po'boy or eat with a side of white rice.
- 1/2 Pound redfish fillets, cut into large pieces
- 3 Tablespoons Paul Prudhomme's Redfish Magic
- 2 Teaspoons Creole seasoning
- 1 Tablespoon unsalted butter
- 1/2 Teaspoon salt
- 1/4 Teaspoon ground black pepper
- 1/3 Teaspoon cayenne pepper
- 4 leaves of butter lettuce
- 1 Creole or Heirloom tomatoes, sliced
- Leidenheimer's or other crispy po'boy bread
- 1/2 Cup heavy mayonnaise
- 1 Teaspoon fresh lemon juice
- 2 Teaspoons garlic powder
Combine mayonnaise, garlic powder and lemon juice. Whisk thoroughly and chill.
Generously crust the redfish with the blackening seasoning and set aside.
In a very hot cast-iron skillet, add 1 tablespoon of butter and place the redfish fillets in very carefully. This will cause a huge amount of smoke so set your vent on high.
Allow the redfish fillet to cook for 2-3 minutes until it is the color of an old copper penny.
Flip and allow to cook to the same color.
Slice the bread and spread the mayonnaise. Top with lettuce, tomato, and the fish fillet. Serve hot and garnish with a lemon wedge.