I’ve been blackening fish and other proteins since the mid-eighties when there were no such seasonings on the market. Now, you can purchase Chef Paul Prudomme’s Blackened Redfish Magic in 2 oz. containers for $3.50. Or, in true Chabernet style, you can make a bulk seasoning and shake it up with your own additions and substitutions.

My large batch recipe below yields approximately 24 oz. for a retail value of $42.00, a real necessity in our home where my wife prefers her fish blackened and her wine – Chabernet.

As experienced cooks know, you’ll need to adjust the proportions as you multiple or divide the size of your batch. Happy seasoning!

We first encountered Blackened Redfish when dining at K-Paul’s in New Orleans around 1985. Chef Paul Prudhomme literally invented this bold method for searing the flavor into fish fillet while keeping the flesh delightfully moist. To say the least, we were bowled over by his signature dish and flew home and bought his cookbook. Fast-forward 30 years and Chef Paul is no longer mentioning his ingredients and is instead selling little jars of the blackening spice for big bucks. That’s OK, because our tastes have changed and pure Cajun is just too one-note to compete for a place in our pantry. The ingredients used in Chef Paul’s original recipe (I haven’t tasted his bottled product) were a little heavy on the Thyme and Oregano. Besides, our horizons have widened to encompass Latin and Asian influences.

Without further ado, here is our take on a modern spice rub that will tip you back in your chair: