Original recipe yields 4 servings
Based on a 2,000 calorie diet
My husband is from Nawlins (New Orleans to the Northerners). He says this recipe is the REAL thing...very authentic. It really is delicious. I made one without the cayenne for our son. It also t...
my family thought that the fish was a bit to spicy. next time i make this dish i'll have to tone down the peppers
I like fish a lot, and this is my first try with a cajun do. Terrific! I goofed a little in not having the pan quite hot enf to sear -- I nearly cooked the fish in this step! I had also chang...
Big taste difference from the Louisiana original (from Chef Paul Prudhomme) with half of the spices.
If you like hot and spicy cajun food you'll love this recipe. Absolutely delicious!
While this recipe does sound tasty, members should be aware that it is not the original, authentic "Blackend Redfish" that was made famous in New Orleans and around the world.
Great recipe! I changed a few things. Used sea bass instead of redfish. Reduced cayenne pepper to 1/2 teaspoon and added 1/2 teaspoon ginger. Didn't have lemon pepper so added extra teaspoon ...
I tried this recipe for supper and my husband and I agreed it was delicious! I was skeptical about the salad dressing, but it made a wonderful sauce. I used "lite" salad dressing, by the way. T...