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A classic Cajun specialty featuring tender redfish fillets coated in a bold spice blend and seared in a cast-iron skillet. The result is a smoky, spicy crust with a flaky, moist interior. Ready in under 20 minutes!
For 4 servings
Prepare the Spice Blend and Fish
Coat the Fillets
Heat the Skillet
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A classic Cajun specialty featuring tender redfish fillets coated in a bold spice blend and seared in a cast-iron skillet. The result is a smoky, spicy crust with a flaky, moist interior. Ready in under 20 minutes!
This cajun_creole recipe takes 20 minutes to prepare and yields 4 servings. At 399.39 calories per serving with 32.49g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Sear the Redfish
Serve Immediately
If redfish is unavailable, this recipe works wonderfully with other firm white fish like mahi-mahi, catfish, snapper, grouper, or even chicken breasts sliced thinly.
Easily control the heat by increasing or decreasing the amount of cayenne pepper. For a milder version, reduce to 1/4 teaspoon or omit it entirely. For extra heat, add a pinch of ghost pepper powder.
For a more herb-forward flavor, increase the amount of dried thyme and oregano, or add 1/2 teaspoon of dried rosemary to the spice mix.
Redfish is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism.
This dish provides beneficial omega-3 fatty acids, known for their anti-inflammatory properties and their role in supporting heart and brain health.
The spice blend, particularly paprika, oregano, and thyme, is loaded with antioxidants that help combat oxidative stress and inflammation in the body.
A single serving of this Blackened Redfish (one 6oz fillet) contains approximately 350-400 calories, primarily from the fish and the butter used in cooking.
Yes, it can be a very healthy dish. Redfish is an excellent source of lean protein and omega-3 fatty acids. The spices also offer antioxidant benefits. To make it healthier, you can reduce the amount of butter used.
The smoke is an intentional part of the cooking process. It's created when the butter and spices hit the extremely hot cast-iron skillet. This high-heat searing is what forms the iconic dark, flavorful crust.
Absolutely. The heat comes from the cayenne pepper. You can reduce the amount to 1/4 or 1/2 teaspoon for a milder flavor, or omit it completely if you are sensitive to spice.
This blackening technique works well with any firm-fleshed fish. Great alternatives include mahi-mahi, snapper, grouper, catfish, and even salmon or tilapia.
Store leftover fish in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat or in an oven at 300°F (150°C) for a few minutes until warmed through. Avoid the microwave, as it can make the fish rubbery.