Entree: United States – Deep South – Blackened Redfish (Pan-seared redfish fillets coated in a spicy blackening crust)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 4 redfish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) paprika
- 1 tbsp (15 ml) cayenne pepper
- 1 tbsp (15 ml) garlic powder
- 1 tbsp (15 ml) onion powder
- 1 tsp (5 ml) dried thyme
- 1 tsp (5 ml) dried oregano
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) kosher salt
- 4 tbsp (57 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil or canola oil
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- Lemon wedges, for serving

Instructions

1. Pat the fillets dry and set on a tray. In a small bowl, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, black pepper, and salt to make the blackening seasoning.
2. Melt 2 tbsp (28 g) of the butter with the oil in a large heavy skillet (preferably cast iron) over medium-high heat until shimmering.
3. Brush each fillet lightly with Worcestershire sauce if using, then press both sides into the blackening seasoning to coat evenly.
4. When the pan is very hot (just below smoking), add the fillets, presentation side down first. Cook undisturbed 3–4 minutes until a dark crust forms.
5. Flip carefully, add remaining 2 tbsp (28 g) butter to the pan and baste the fillets while cooking 2–4 minutes more until the fish is opaque and flakes easily (internal temp ~145°F / 63°C).
6. Transfer to plates, squeeze lemon over the fillets, and serve immediately.