Cajun Red

Cajun Red

The Blackening Seasoning

For blackening fish, beef, lamb, and shrimp. Use in place of cayenne, black, or white pepper and commercial pepper sauces.

Blackened Redfish

8-9 oz Redfish

Cajun Red

Butter

Cut or pound fillet to ½ thickness. Head an iron skillet to white hot. Dip fish in melted butter and sprinkle approximately ¼ oz Cajun Red on each side. Place in skillet. Add 1-2 tsp butter. Turn fish, add 1-2 tsp more butter. Service immediately on heated platter with drawn butter and lemon wedges.

Note: Trim All Excess Fat from Meats to Prevent Inextinquishable Fire. Butter Over Meat rarely necessary.