Entree: United States – Florida – Blackened Redfish (Pan-seared redfish with a smoky spicy charred crust in the American blackening style)

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 6 min

Total 15 min

Ingredients

- 4 redfish fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) unsalted butter, melted
- 1 tbsp (15 ml) vegetable oil
- 2 tsp (4 g) smoked paprika
- 1 tsp (2 g) cayenne pepper (adjust to heat preference)
- 1 tsp (2 g) onion powder
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) dried thyme
- 1 tsp (2 g) dried oregano
- 1 tsp (6 g) coarse kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) white pepper (optional)
- 1 lemon, cut into wedges, for serving
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Pat the redfish fillets dry with paper towels. In a small bowl combine smoked paprika, cayenne, onion powder, garlic powder, thyme, oregano, salt, black pepper, and white pepper to make the blackening seasoning. Brush both sides of each fillet with melted butter.
2. Generously coat both sides of the buttered fillets with the spice mix, pressing gently so the seasoning adheres. Heat the vegetable oil in a heavy cast-iron skillet over high heat until just smoking.
3. Place fillets in the hot skillet, presentation side down first. Sear without moving for 2–3 minutes until a dark crust forms. Carefully flip and cook the second side 2–3 minutes more until the fish flakes easily and reaches an internal temperature of 145°F (63°C).
4. Transfer fillets to a warmed plate, let rest 1 minute, garnish with chopped parsley if using, and serve immediately with lemon wedges.