As an ‘80s kid, I was mixed up! I thought — without hesitation — that the burly, bearded comedic actor Dom DeLuise and chef Paul Prudhomme were the same person. Apologies to all the redfish fans out there; I was mistaken.

In fairness, it turned out to be a common misconception. Look it up! The affable DeLuise was best friends with Burt Reynolds and voiced characters in beloved animated films, while his doppelganger Prudhomme’s face graced many a grocery-store seasoning bottle.

DeLuise may have had a role in The Muppet Movie, but Prudhomme popularized Cajun and Creole cooking for an entire generation — particularly blackened redfish.

As the summer begins to wind down, it’s still redfish season, and the autumn breeze is an excellent time to explore adding this version of Southern comfort across dayparts and recipes. Let’s dive into why.

Famously Delicious

Thanks, in part, to Prudhomme’s contributions, there’s built-in consumer recognition of blackened redfish — even for diners who don’t necessarily think they like fish.

At 20g of protein per a 3oz.-serving and featuring omega-3s, as well as being low fat, redfish checks the health-forward boxes restaurants could tick as they enter the fall. The protein, presented in smaller portioned formats with lighter sides — like a dollop of stone-ground grits or a chili-lime slaw — might have strong appeal for GLP-1 users too.

Sweet-heat profiles such as mango habanero or a peach glaze are natural matches for the mild, slightly sweet flavor of redfish and its large, moist flakes — aligning with those bold, fruity ’26 trends. And for an authentic Gulf-style experience, grilled redfish on the half shell is an eye-catching, shareable presentation. The skin-on fillets sear cleanly and crisp nicely without extra labor attention, keeping the meat moist while soaking up that yummy, smoky flavor.

Bet on Red

Chefs are always looking for consistency and availability. They want premium positioning without breaking the budget, and they don’t want to have to re-train staff on cooking techniques. Plus, a little sourcing sustainability can go a long way when highlighted on the menu. Empire’s Treasure® Farm-Raised Redfish is a tasty solution.

The frozen fillets are individually vacuum-packed, so you get 100% net weight and 100% usable product; no waste. Restaurants can rely on a consistent piece count and exceptional quality. Blackened Redfish with a Crawfish Cornbread Dressing? Chef Prudhomme would smile at that one!

Tap the Application

Across segments, redfish is a great fit in a variety of concepts: casual, polished casual, coastal, Southern-style. Without rethinking your menu, it’s easy to serve with on-trend ceviche, tacos, a dirty rice bowl, or in courtbouillon stew. To help with premium positioning on menus, simply change the name from redfish to “Gulf red drum” to pique interest. Then reel in these flavorful redfish combinations:

• Ceviche: with citrus, jalapeno, and Empire’s Treasure Shrimp

• Smoked: in dips/spreads for apps or as a smoked entrée dish

• Baked/Roasted: featuring an herb crust, compound butter, or Mediterranean prep

Pro tip: For a different fish option that serves as a flavor blank canvas, World Dock® Frozen Swai also provides that consistent yield. It’s high in protein but low in fat and carbohydrates as well. Feast your eyes on that Cajun doppelganger!

Thanks to Paul Prudhomme (and I guess Dom DeLuise), redfish rose to the surface as an ‘80s fave. Have you heard that nostalgia is still on the menu? Keep the seafood party going with versatile, cost-effective Southern comfort.