Blackened Redfish Tacos with Fresh Salsa and Cilantro-Guacamole Salad

Heres’ a podcast of the live cooking demo done over a year ago. Enjoy the demo and we’ll be posting the recipe and nutritional info to follow. This is a great dish for this time of year with the fresh produce for taco toppings, fresh garden tomatoes (nothing like’em) for salsa and fresh garden herbs like cilantro to use in the guacamole. If you don’t live near the Gulf Coast as we do, you can use any light firm fish for the tacos, something like Catfish or Tilapia works well.

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One response

6 12 2010
Suse

I blackened some Tilapia using Paul Prudhomme’s seasoning blend for redfish and my cast iron skillet. I discovered my range hood is insufficient for blackening. The fish was cooked perfectly, but I could have smoked a turkey in my living room.

Then I read the bottle of seasoning: This method of cooking produces intense smoke… Do not cook indoors!

Oops.

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