Hey folks,
Whenever we cook redfish we use Paul Prudhomme’s redfish magic - the stuff tastes great, but its loaded with salt. After blackening some this past weekend we had a near unquenchable thirst for the next 2 hours because of all the salt.
Any of you have any good (and slightly healthier) spice options?
One thing I started doing years ago was looking at the ingredients on pre-mixed spices and making my own. This started because I ran out of my favorite one one night. I’ve found that I can get pretty close to the same flavor with a lot less salt in the mix.
Semper Fi
18’ Sterling
115 Yamaha
Big Ugly Homemade Blue Push Pole
quote:
Originally posted by nature boyHey folks,
Whenever we cook redfish we use Paul Prudhomme’s redfish magic - the stuff tastes great, but its loaded with salt. After blackening some this past weekend we had a near unquenchable thirst for the next 2 hours because of all the salt.
Any of you have any good (and slightly healthier) spice options?
I just got introduced to that stuff from sellfish’s store. I love it but the wife says the same thing about it being too salty. Can’t help on mixing your own. Try some emeril’s fish rub, I don’t think it is as salty as Paul prudhomme’s.
The Weber steak seasonings taste pretty good on fish (and anything, pretty much)
2000 SeaPro 180CC w/ Yammy 115 2 stroke
1966 13’ Boston Whaler w/ Merc 25 4 stroke “Flatty”
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Trader Joes in MT P: South African Smoke spice grinder.
It’s smoked red pepper, garlic, basil and salt…tasted like the filet came out the smoker. Delicious seasoning!
- Adam
Not sure the temp or bake time, but my mom marinades them in Italian dressing for about 30 min. Then wraps them in aluminum and cooks them like a potato. It’s simple but really tasty.
Chris
Here is my favorite. This stuff is really good. It is salt free but still has that nice salty flavor and PLENTY of spicy kick. I always add extra garlic powder, onion powder, crushed garlic, garlic powder, and a little garlic powder.
I coat the fish with this (start lightly, you can add more after you cook it if it’s not strong enough). I then sautee it in very hot oil (I prefer peanut or corn oil). Thick fillets get cut into 2" wide strips so that the inside cooks more evenly.
http://shop.tonychachere.com/saltfree-creole-seasoning-8-oz-p-21721.html
The salt substitute is just potassium chloride, not some psycho-biochemical frankenstien like the artificial sweeteners.
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