Blackened Redfish

Course: Entree

Cuisine: Cajun, Creole / Louisiana

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 316kcal

Author: Kris Longwell

This is truly a seafood lover's dream come true. The blackening process doesn't actually burn the fish but creates a deeply flavorful caramelized crust. Keep the skin on the bottom of the filet for an extra moist fish and a crispy bottom, or, if desired, leave it off. Either way, this dish is a revelation. Just be sure to have your hood vent on and maybe open the door, it does get a little smokey. But, it's so worth it!

Print Recipe

Equipment

1 Large (12") cast-iron skillet
ThermoPro Instant-Read Thermometer

Ingredients

For the Rub

1 tablespoon paprika
2 teaspoon Kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne powder more for extra heat
1 teaspoon black pepper
1 teaspoon white pepper
½ teaspoon thyme dried
½ teaspoon oregano dried

For the Fish

12 tablespoon unsalted butter melted, divided
4 8 oz redfish aka: red drum
2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

Place your cast-iron skillet over medium-high heat on the stove for 8 to 10 minutes while you prep the rub and fish. Preheat oven to 200°F.
Add all of the blackening rub ingredients to a small bowl and stir together with a fork until fully combined.
1 tablespoon paprika, 2 teaspoon Kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cayenne powder, 1 teaspoon black pepper, 1 teaspoon white pepper, ½ teaspoon thyme, ½ teaspoon oregano
Pour 8 tbsps (1 stick) of the melted butter into a 9x13" dish. Place the fish filets in the butter and turn them over until fully coated.
12 tablespoon unsalted butter, 4 8 oz redfish
Use your fingers to press the rub into the flesh of the fish. If the skin has been removed, add the rub all over. If the skin is in place, no need to add rub to it.
Turn on your oven ventilation system and if possible, open a window or door to the outside (you may need to briefly disable your smoke alarm). Working in batches, add two of the filets, flesh-side down, on the very hot skillet.
Use a metal spatula to press the fish into the hot skillet (the edges may curl up a little, just use your spatula to press them back down). After a couple of minutes, use a pair of tongs to lift up the end of one of the filets. The color should be charred and reddish in places. Flip onto the skin side. Drizzle 1 to 2 tablespoons of melted butter over the tops of the blackened filets.
Continue cooking until the internal temperature ranges from 140 to 150°F. Place on a baking sheet, loosely cover with foil, and place in the preheated oven. Continue cooking the remaining fish.
Meanwhile, divide the remaining melted butter into small serving vessels.
Plate the blackened fish along with the melted butter. If desired, drizzle a little more melted butter over the filets and then garnish with chopped parsley, if desired. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked this video, please subscribe to our YouTube channel.

Redfish can be found in well-stocked seafood departments and markets. If you can't find it, you can substitute red snapper, cod, or sea bass. They won't be the same as redfish, but will still be delicious.

An instant-read digital thermometer is an essential cooking tool and ensures your blackened redfish will be cooked to the proper (and perfect) internal temperature. (The ThermoPro Lightning One-Second Instant Read Thermometer is what we recommend).

This dish pairs perfectly with our Herbed Rice Pilaf (which can be made and kept warm a couple of hours in advance of serving).

Nutrition