Is cream of tartar kosher for passover redfish is baked with lemon and seasonings. Redfish was made very popular by Chef Paul Prudhomme and his blackening method of cooking it. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. Chef Paul Prudhomme made the fish very popular in the early 1980s with his recipe for Cajun-style blackened redfish. He first used the term “blackened” to describe a dish of redfish in his cookbook, Chef Paul Prudhomme’s Louisiana Kitchen. The popularity of the dish led to the overfishing of redfish in the Gulf of Mexico.