That’s for Sunday, though. Tonight, I want to jump in the wayback machine, transport myself to the 1980s and the heyday of ...

Available whole, head on and off, and in fillets, both fresh and frozen. It is most widely available from May to February. Whole redfish require trimming, gutting and filleting. This fish has a ...

Redfish, also known as red drum ... Prudhomme dipped the fish fillets in butter and dredged them in a flavor medley including ...

Popularized by celebrated Louisiana chef Paul Prudhomme in the 1980s, blackening calls for liberally seasoning a protein (traditionally redfish fillets) with a variety of Creole and Cajun spices ...