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Blackened Redfish Magic 2 oz.

One taste of a dish prepared with this blend, and you'll understand how all the "Magic" got started! Chef Paul's now world-famous Blackened Redfish Magic captures the essence of Southern Louisiana cuisine and works wonders on any kind of fish, no matter how it's prepared! For a taste you won't forget, try sprinking it on shrimp, crab, oysters, lobster, catfish, etc. Fantastic in your gumbos, soups, sauces, and dressings. (To use, simply substitute for salt, pepper, and other herbs & spices in your recipe.)

 

  • All natural, no preservatives
  • MSG-Free and Gluten-Free
  • Kosher approved

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Average Review: 
 (2.9 / 5)
Price  Qty
$3.00   

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Customer Reviews
 (5 / 5)
I've used this for years and I love it. My new favorite is to use on it Mahi Mahi. And my son discovered it is great sprinkled on ground beef burgers and grilled.
Debbie D, Apr 10th 2010
 (0 / 5)
Help! Can't find this anywhere in the greater northwest Chicago area. Just used the last of my stash. My family puts it on EVERYTHING even scrambled eggs!!! Please, please. I would drive 100 miles to stock up.
Lulu, Mar 4th 2010
 (0 / 5)
When I\'m feeling lazy, I simply dust fish fillets with Blackened Redfish Magic and saute in a little olive oil and butter. It\'s especially good with black sea bass. Unfortunately, I can no longer find this product in my local supermarket (although the other Magic products are still stocked). Most of us in R.I.("the Ocean State")eat fish at least once a week, so Paul, please send some of that redfish seasoning to little ol\' Richmond, RI Stop & Shop!
azima, Nov 11th 2009
 (5 / 5)
Surprisingly delicious on walnuts! And only takes 7 minutes to make! People won't be able to get enough of your nuts! Here is the recipe: http://melissamckelvey.com/?p=302
Sprinkle it on your nuts!, Jun 22nd 2009
 (5 / 5)
I absolutely LOVE this stuff and have used it for years on my seafood recipes! I recently moved to CO from FL and I can't find it in stores anywhere in the Denver area :o( Do you know of any local stores that carry your products (especially the redfish seasoning)? If so please contact me at drmwvr2246@aol.com or 954-290-8252. Thank you.
Roberta, Jun 11th 2009
 (0 / 5)
Used your blackeded redfish rub on ribs. Then baked them. Wow best ribs I have ever cooked. A friend came up with the recipe and everyone that I have passed it on to loves it. Thanks
Bill K, Dec 29th 2008
 (5 / 5)
This spice blend is indispensable to our 'Backbay Blackened Salmon Pasta' dish made with wild Alaskan King Salmon. Our guests' "eyes roll to the back of their heads" as they are instantly carried into taste bud Nirvana with the first bite of this dish. This dish wouldn't be the same without BRM. ThanX Chef Paul!
The Captains Cabin, Nov 24th 2008
 
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