Cajun Blackened Redfish
A showstopping Louisiana classic with a charred, spiced crust and buttery, tender fish inside. This 20-minute skillet dinner delivers restaurant-quality results with pantry staples and one powerful spice blend.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 1 teaspoon smoked paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 2 fillets, 6 oz each redfish fillets (or mahi-mahi or snapper)
- 2 tablespoons butter
- 1 whole lemon
Instructions
- 1
Mix the smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, and black pepper in a small bowl, stirring until the color is even throughout.
- 2
Pat the two redfish fillets completely dry on both sides using paper towels, pressing gently so they are free of moisture.
- 3
Sprinkle the spice blend evenly over both sides of each fillet, using about half the mixture per side, so a thin colored layer covers the entire surface.
- 4
Cut the lemon in half lengthwise from tip to tip, then cut each half into two wedges; set the four wedges aside on a plate.
- 5
Place a 12-inch cast iron skillet on the burner and turn the heat to medium-high; let it sit untouched for 3 minutes until it is very hot.
- 6
Add 1 tablespoon of butter to the hot skillet and immediately swirl the pan to coat the entire bottom; the butter will foam and brown quickly.
- 7
Place the first redfish fillet skin-side down in the skillet; you will hear a loud sizzle and see the spices begin to char and blacken within 5–10 seconds.
- 8
Cook without moving the fillet for 3 minutes until the crust is dark brown and crispy-looking, then check the underside by lifting the edge with a thin spatula.
- 9
Flip the fillet over using a thin metal spatula, and cook for 2 more minutes on the second side until the flesh is opaque and flakes apart when pressed with a fork.
- 10
Transfer the cooked fillet to a clean plate, then repeat steps 6–9 with the remaining tablespoon of butter and the second fillet.
- 11
Place both cooked fillets on a serving plate skin-side up, and position a lemon wedge next to each fillet.
Tools you’ll need
- small mixing bowl
- paper towels
- cutting board
- chef's knife
- 12-inch cast iron skillet
- thin metal spatula
- serving plate
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