Blackened Redfish
Redfish fillets dipped in butter, coated in Creole spice and seared in a screaming cast-iron skillet until the crust turns near-black.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Cast-iron skillet
- •Outdoor burner or strong extraction
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 23
- carbs
- 2
- protein
- 40
- calories
- 380
Instructions
- 1
Mix the paprika, garlic powder, onion powder, cayenne, thyme, oregano, black pepper, and salt in a shallow dish.
- 2
Heat a dry cast-iron skillet on the highest heat for 10 minutes. A drop of water should vanish instantly.
- 3
Dip each fillet in melted butter. Press both sides firmly into the spice mix.
- 4
Place the fillets in the hot skillet and spoon a teaspoon of butter over each. Cook 2–3 minutes until very dark.
- 5
Flip the fish and add another spoon of butter. Cook 2 minutes more until the fish flakes easily.
- 6
Let the fish rest for 2 minutes. Serve with lemon.
Chef's tips
The skillet must be extremely hot for a true blackened crust. Heat it for 10 minutes, and cook outside if you can.
Storage
Refrigerate up to 2 days.
Reheating
Warm briefly in a 350°F oven; re-searing will burn the spice crust.
Common mistakes to avoid
- •Using a pan that is not hot enough, which steams the fish gray.
- •Using thick fillets that burn before cooking through. Keep them under 3/4 inch thick.
- •Confusing blackened with burnt. The crust should smell toasted, not bitter and scorched.
Serving suggestions
Cooked Blackened Redfish?
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