Redfish

For the tacos: • large flounder fillets (top portion preferably and skinned) • Blackening or Cajun seasoning of choice... Chef Paul Prudhomme's Blackened Redfish Magic works great and is my favorite • Flour tortillas • large tomato • limes • Cilantro • Avocado • Green onions • Cheese of Choice: I used Kraft mozzarella • Sour Cream • salt & pepper •

Snapper Filet (approximately 14 oz) • Asparagus trimmed • Olive Oil • Salt & Pepper • Lemon • Chef Paul Prudhomme's Blackened Redfish Magic Seasoning Blend

potatos • onion • carrots • parsley • Redfish • Green curry powder • Vegatable stock • parslay root

skinless,boneless chicken breast • olive oil • blackened redfish magic seasoning • chopped romaine lettuce • crumbled blue cheese • hickory smoked bacon • hard boiled eggs,halved • avocado • chopped vine ripe tomotatoes • greek vinaigrette dressing

redfish, cleaned • carrots • zucchini • onion • tomatoes, blended in a food processor • tomato paste • little leaf celery • midolline (a kind of pasta that looks like melon seeds) • salt, pepper • oil

fish fillet (cod, sole, monkfish, redfish, perch, pangasius) • medium-sized potatoes • zucchinis • carrots • little dill and a little parsley • rings from onion slices • water • lemon • mustard  • chicken stock cube • vegetable stock cube • level tbsp corn starch •

fish for soup (cod, redfish, etc.) • carrots • potatoes • celery root and 5-6 leaves of leaf celery • onion finely chopped • the juice of 1-2 lemons • oil • rice, optionally

frozen redfish • vinegar • olive oil • dry white wine (unresinated) • juice of one orange • garlic, crushed • salt • pepper • oregano

fish for soup (redfish, cod, etc.)  • potatoes • carrots • leaf celery  • onion • short grain rice • salt • eggs • lemon