Search Thousands of Recipes

Staff Picks
From Our Newsletters
Perfect For

Everyday Recipes
By Meal
By Diet
By Method

Meat & Seafood
Vegetables & Fruits
Plant-Based Proteins
Rice, Grains, Pasta

By Upcoming Holiday
By Occasion

How-Tos
Getting Started
Reader Favorites
Video Series

- About Us
- The New York Times Food Section

Staff Picks

Most Popular
Soups and Stews
Easy Side Dishes
Healthy Weeknight Dinners
Sheet-Pan Vegetarian Recipes

From Our Newsletters

The Cooking Newsletter
Five Weeknight Dishes
The Veggie
Bake Time

Perfect For

One-Pot Dinners
Weeknight Chicken
Quick Pastas
30 Minute Vegetarian
Easy Baking

Everyday Recipes

Easy
Healthy
Weeknight
Pasta
Quick

By Meal

Dinner
Breakfast
Lunch
Desserts
Appetizers
Side Dishes
Drinks

By Diet

Vegetarian
Vegan
Gluten-Free
Dairy-Free

By Method

Air Fryer
Instant Pot
Slow Cooker
BBQ & Grilling
Sheet Pan
Baking

Meat & Seafood

Chicken
Beef
Pork
Salmon
Shrimp

Vegetables & Fruits

Zucchini
Sweet Potato
Eggplant
Cabbage
Asparagus
Tomato

Plant-Based Proteins

Tofu
Lentil
Chickpea
Bean

Rice, Grains, Pasta

Pasta
Noodles
Rice
Quinoa
Bread
Couscous

By Upcoming Holiday

Juneteenth
Labor Day
Father’s Day
Fourth of July

By Occasion

Birthdays
Brunch
Date Night
Parties
Picnics

How-Tos

How to Cook Chicken Breast
How to Store Produce
How to Scramble Eggs

Getting Started

Learn to Cook
Knife Skills
Scaling Tips

Reader Favorites

Easy Spring Pasta Recipes
Freezer-Friendly Recipes
High-Protein Breakfasts

Video Series

Pizza Interview
The Veggie
Bake Time

About Us
The New York Times Food Section

Filters

Best Match
Highest Rated
Most Recent

Top-Rated
(1)
Dinner
(1)
Easy
(2)

Filters

POPULAR

Top-Rated
(1)
Dinner
(1)
Easy
(2)

DIETS

Dairy-Free
(1)
Gluten-Free
(1)

EFFORT

Easy
(2)
Quick
(1)

MEAL TYPES

Dinner
(1)

COOK TIMES

Under 20 Min
(1)
Under 30 Min
(2)
Under 45 Min
(2)

2 results

Search Results

Paul Prudhomme’s Blackened Redfish
Molly O’Neill, "Chef Paul Prudhomme's Louisiana Kitchen"
295 ratings with an average rating of 5 out of 5 stars
295
About 30 minutes
or to save this recipe.
Sauce Rémoulade
Julia Reed, "Chef Paul Prudhomme's Louisiana Kitchen"
36 ratings with an average rating of 4 out of 5 stars
36
10 minutes
or to save this recipe.
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement

Get Our Newsletter

Get recipes, tips and NYT special offers delivered straight to your inbox.

Opt out or contact us anytime. See our Privacy Policy.

Get the App

About Us

New York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels. Subscribe now for full access.

Learn More

About Us
FAQ
NYTimes.com/food

Shop

Gift Subscription
Merchandise
Send Us Feedback

Recipes

From Our Newsletters
Weeknight
Pasta
Dinner
Healthy
Vegetarian
Vegan
Thanksgiving
Christmas

Terms of Service
Privacy Policy
Cookie Policy

Search Results

Paul Prudhomme’s Blackened Redfish

Sauce Rémoulade