Blackened Redfish

Name: Blackened Redfish
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 servings
Cuisine: cajun
Ingredients: 600 g redfish fillets (4 fillets, about 150g each, skin-on or skinless, patted very dry); 4 tbsp butter (melted, for brushing fish); 1.5 tsp smoked paprika; 0.5 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 tsp dried oregano; 1 pinch black pepper (freshly ground); 1 pinch salt; 1 pcs lemon (cut into wedges, for serving)

RATING

4.6/5(185)

TASTE SCORE

9/10

Fiery, smoky fish fillets coated in a bold Cajun spice blend and seared in a screaming-hot cast iron skillet until a dark, flavorful crust forms. This Louisiana classic delivers juicy, flaky flesh beneath its signature blackened exterior, ready in under 15 minutes.

PREP

10m

COOK

SERVES

100 G

263 cal

SERVINGS

METHOD · 5 STEPS

prep · ~1 min
Make the blackening spice blend.
1.In a small bowl, combine smoked paprika, cayenne, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and salt.
2.Stir well until evenly mixed.
prep · ~3 min
Prep the fish.
1.Pat the redfish fillets completely dry with paper towels — any surface moisture prevents the crust from forming.
2.Brush both sides of each fillet generously with melted butter.
3.Coat both sides evenly with the spice blend, pressing gently so it sticks.
TIPThe fish must be bone-dry. Even a little moisture steams the fillet instead of blackening it.
prep · ~7 min
Heat the skillet until screaming hot.
1.Place a large cast iron skillet over high heat, preferably outdoors or under a powerful exhaust fan.
2.Heat until the skillet is smoking and a drop of water dances and evaporates instantly — about 5 to 7 minutes.
3.Do not add any oil or butter to the pan; the coating on the fish is enough.
TIPOpen windows and turn on the fan. The smoke is intense but essential for the authentic blackened crust.
fry · ~6 min
Blacken the fillets.
1.Lay the fillets in the hot skillet carefully, spice-side down first. Work in batches if the pan is crowded.
2.Cook undisturbed for 2 to 3 minutes, until the underside forms a dark, mahogany-black crust.
3.Flip with a thin metal spatula and cook the second side for another 2 to 3 minutes.
4.The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
TIPDo not move the fish once it hits the pan. Let the crust set fully before flipping, or it will tear.
serve
Serve immediately with lemon wedges.
Transfer the blackened fillets to warm plates and serve right away with fresh lemon wedges on the side. The hot crust loses its crispness as it sits, so timing is everything.
TIPSqueeze lemon over the fish just before eating — the brightness cuts through the smoky spice beautifully.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the fillets bone-dry before buttering; moisture is the enemy of a good blackened crust.
2
Use a thin, flexible metal spatula for flipping to avoid tearing the delicate crust.
3
Cook the fish in batches if needed — overcrowding lowers the pan temperature and steams the fillets.
4
Serve immediately after cooking; the crust softens quickly as it sits.
5
For best results, preheat your cast iron skillet for a full 5–7 minutes until it is smoking hot.

RECIPE VARIATIONS

Adapt it for your goals.

Mild version

Reduce the cayenne pepper to 1/4 tsp or omit it entirely. Ideal for those who want the smoky char without the intense heat.

Oven blackened

Oven-blackened

Place the buttered and seasoned fillets on a preheated baking sheet under the broiler for 3–4 minutes per side. Great when outdoor ventilation is limited.

Butter free