Entree: United States – Gulf Coast – Blackened Redfish (Redfish fillets seared in a dark, spicy Cajun-style crust for a smoky, charred exterior and tender interior)

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

Additional 2 min

Total 18 min

Ingredients

- 4 redfish fillets, skin on or off, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (4 g) paprika
- 1 1/2 tsp (3 g) smoked paprika
- 1 tsp (2 g) cayenne pepper (adjust to taste)
- 1 tbsp (9 g) onion powder
- 1 tbsp (9 g) garlic powder
- 1 tsp (1 g) dried thyme
- 1 tsp (1 g) dried oregano
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lemon, cut into wedges (for serving)
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Pat fillets very dry with paper towels and set on a plate. Brush both sides lightly with melted butter.
2. In a small bowl, combine paprika, smoked paprika, cayenne, onion powder, garlic powder, thyme, oregano, salt, and black pepper; mix to form the blackening spice.
3. Generously coat both sides of each fillet with the spice mix, pressing gently so the rub adheres.
4. Heat a heavy cast-iron skillet or stainless steel pan over medium-high to high heat until very hot — it should just begin to smoke.
5. Add vegetable oil and swirl to coat. Place fillets in the pan spaced apart; cook 2 to 3 minutes without moving until the underside is deeply browned and crusted.
6. Carefully flip each fillet and cook 1 1/2 to 3 minutes more, depending on thickness, until the fish flakes easily and reaches an internal temperature of 145°F (63°C).
7. Transfer to a warm plate, rest 2 minutes, squeeze lemon over the fillets, garnish with parsley if using, and serve immediately.