Entree: United States – Texas – Cajun Blackened Redfish (Pan-blackened spiced redfish fillets cooked to form a dark, flavorful 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 6 min

Additional 2 min

Total 18 min

Ingredients

- 4 redfish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) unsalted butter, melted
- 1 tbsp (15 ml) vegetable oil or high-heat oil
- Lemon wedges for serving
- Fresh parsley, chopped, for garnish
- Salt to taste
- For the Cajun spice mix:
  - 2 tbsp (16 g) paprika (sweet or smoked)
  - 1 tbsp (8 g) kosher salt
  - 1 tbsp (7 g) onion powder
  - 1 tbsp (7 g) garlic powder
  - 2 tsp (4 g) dried oregano
  - 2 tsp (4 g) dried thyme
  - 2 tsp (4 g) black pepper, coarsely ground
  - 1–2 tsp (2–4 g) cayenne pepper (adjust to desired heat)
  - 1 tsp (2 g) white pepper (optional)

Instructions

1. Pat the redfish fillets dry and season lightly with salt. Combine all Cajun spice mix ingredients in a bowl. Brush each fillet with melted butter, then press both sides firmly into the spice mix to coat evenly.
2. Heat a heavy cast-iron skillet over high heat until just smoking. Add the oil and swirl to coat. Working in batches if necessary, place fillets spice-side down and sear undisturbed 2–3 minutes until a dark crust forms. Flip and cook 1–2 minutes more until fish is just cooked through (internal temperature about 145°F/63°C) or flakes easily. Remove to a warm plate, rest 1–2 minutes, garnish with parsley and serve with lemon wedges.