Blackened Redfish Recipe

Savor the bold flavors of Blackened Redfish, a Cajun-inspired dish featuring a fillet coated with fiery spices seared to crispy perfection while keeping the fish inside tender and flaky. Originated by Chef Paul Prudhomme, this Southern classic offers a mouthwatering blend of textures and spices with every bite.

Ingredients

• 2 redfish fillets (or other firm white fish fillets)
• 2 tablespoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup butter, melted
• Cooking oil (like vegetable or canola oil)

Instructions

1. Mix paprika, dried thyme, onion powder, garlic powder, cayenne pepper, salt, and black pepper to create blackening seasoning.
2. Using paper towels, pat the redfish fillets dry.
3. Coat both sides of each fillet generously with the blackening seasoning mixture.
4. Over high heat, heat a cast-iron skillet or heavy-bottomed pan. To prevent sticking, drizzle with a bit of cooking oil.
5. Place the redfish fillets in a hot skillet on each side for 3-4 minutes until the fish is cooked and flakes easily with a fork.
6. As the fish cooks, brush each fillet with melted butter, ensuring the seasoning is sealed, and the fish gets a nice buttery finish.
7. Remove the redfish from the skillet once it is cooked and has a nice blackened crust.
8. Serve the Blackened Redfish immediately with your favorite side dishes and a squeeze of lemon for added flavor.

Blackened Redfish is a flavorful and slightly spicy dish with a beautifully charred exterior. It’s a great way to enjoy the succulent taste of redfish while adding a touch of New Orleans-style flair to your meal. Bon appétit!