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    • Blackened Redfish

    Blackened Redfish

    Mark Sharron
    Easy
    25 minutes
    6

    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.

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    Ingredients

    • 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

    Method

    • Step-by-step Method: Blackened Redfish
    • Pat the redfish fillets dry on both sides with paper towels
    • Preheat a large heavy skillet (preferably cast iron) over high heat until just beginning to smoke
    • Melt the butter gently in a small saucepan or microwave and set aside
    • In a small bowl, combine sweet paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, dried thyme, and dried oregano
    • Pour the melted butter into a shallow dish large enough to fit the fillets
    • Dip each redfish fillet in melted butter to coat both sides thoroughly
    • Sprinkle both sides of each fillet generously and evenly with the spice-herb mixture, pressing gently so coating adheres
    • Add a small amount of melted butter into the hot skillet to lightly coat the surface
    • Working in batches if needed, place fillets in the hot skillet, presentation side down first
    • Cook undisturbed for about 2 minutes until the underside develops a blackened, charred crust
    • Flip the fillets carefully and cook for an additional 2 minutes on the other side until fish is just cooked through and crisp
    • Transfer cooked fillets to a plate and repeat cooking steps with remaining fillets, adding butter between batches as needed
    • Serve immediately with suggested accompaniments such as lemon wedges, fresh herbs, or a light tossed salad
    • Plate with crisp fillet on top, sprinkle extra spice mix lightly around the plate edge, and garnish with a sprig of thyme or oregano if available