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Blackened Redfish
This iconic Cajun dish, popularized by Chef Paul Prudhomme, features redfish fillets coated in a bold spice blend and seared in an extremely hot cast-iron skillet until a dark, flavorful crust forms. The high heat and butter create a signature smoky, blackened finish.
ð§ ææ
- 4 6-ounce portions Redfish fillets(Or other firm white fish like snapper, cod, or mahi-mahi)
- 1/2 cup Unsalted butter(Melted)
- 2 tbsp Paprika(Sweet or smoked paprika)
- 1 tsp Cayenne pepper(Adjust to your spice preference)
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 1/2 tsp Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the spice rub: In a shallow dish or plate, combine the paprika, cayenne pepper, thyme, oregano, garlic powder, onion powder, salt, and black pepper. Whisk thoroughly until well combined.
â±ïž 2 minutes - 2
Melt the butter in a small saucepan or microwave-safe bowl. Set aside.
â±ïž 1 minute - 3
Prepare the fish: Pat the redfish fillets completely dry with paper towels. This is crucial for achieving a good sear. Briefly dip each fillet into the melted butter, ensuring it's coated on all sides. Allow any excess butter to drip off.
â±ïž 2 minutes - 4
Coat the fish: Place the butter-coated fillets into the spice rub mixture. Press gently to ensure an even, thick coating on all sides. The butter will help the spices adhere.
â±ïž 2 minutes - 5
Heat the skillet: Place a 10- or 12-inch cast-iron skillet over high heat. Allow it to preheat for at least 5-7 minutes until it is smoking hot. The pan should be extremely hot to achieve the characteristic 'blackened' crust quickly without overcooking the fish.
â±ïž 5-7 minutes - 6
Sear the fish: Carefully place the spice-coated fish fillets into the smoking hot skillet. You should hear an immediate, loud sizzle. Sear for approximately 2-3 minutes per side, undisturbed, until a deep, dark crust forms and the fish is cooked through. The exact time will depend on the thickness of the fillets. The edges should appear dark brown to black, but not burnt. If the pan starts smoking excessively, reduce heat slightly.
â±ïž 4-6 minutes - 7
Serve immediately: Once cooked, remove the fish from the skillet and serve at once. It is best enjoyed fresh off the heat.
ð¡ ããã®ã³ã
- âUse a well-seasoned cast-iron skillet for best results. A heavy-bottomed stainless steel skillet can also work.
- âEnsure excellent ventilation or cook outdoors. This method produces significant smoke.
- âBe prepared for the smoke alarm. It's a sign you're doing it right!
- âDo not overcrowd the pan. If cooking more than 2 fillets at a time, cook in batches to maintain high heat.
- âThe key to 'blackened' is the dark crust, not burnt flavor. Adjust heat as needed to achieve this balance.
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- Substitute other firm white fish like snapper, cod, or mahi-mahi.
- Add a squeeze of fresh lemon juice over the fish just before serving.
- Serve with a simple lemon-butter sauce or a drizzle of remoulade.