• Blackened Redfish

    25 minutes
    Amount Per Serving: Calories 345; Fat 26g; Cholesterol 77mg; Carbs 10g; Sugars 6.7g; Fibre 0.9g; Protein 18g; Sodium 2.43g
    Blackening is a technique that creates a dark exterior on the fish and other meat. Using a heavy skillet, you need a mixture of herbs, spices and butter. It’s really simple to make and there's no better way to prepare redfish.
    1 rating
    layout 0 comment


    • 6 redfish fillets, about 8-10oz each
    • 3⁄4lb butter, melted
    • 1 tablespoon sweet paprika
    • 2 1⁄2 teaspoons salt
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cayenne pepper
    • 3⁄4 teaspoon ground white pepper
    • 3⁄4 teaspoon ground black pepper
    • 1⁄2 teaspoon dried thyme leaves
    • 1⁄2 teaspoon dried oregano leaves


    • In a large bowl, mix the paprika, salt, onion powder, garlic powder, cayenne, ground black pepper, thyme and oregano.

    • Heat your cast iron skillet on a hot grill and let the pan heat up while the grill is closed.

    • Melt the butter in another pan. Dunk the fish fillets in butter until they are coated,

    • Lay the mixed black seasonings on a plate evenly. The blackening spice should be thickly crusted on the fish.

    • Put the butter-coated fish directly into a sizzling hot pan. Cooking until blackened on the bottom, 3 to 4 minutes.

    • Brown the second side of the fish, cook for five to eight minutes in total and your fish will be cooked through. Expect to generate a lot of eye-stinging smoke.

    • Transfer the fish to the dish.

    • Use the remaining 2 tablespoons of butter and cook over high heat until sizzling and melted. Drizzle the melted butter to the fish.

    • Serving Suggestions: Serve with lemon wedges for squeezing over. This recipe is great on baked potatoes or steamed rice.