Cooking blackened redfish in a hot skillet couldn't be easier. Delicious, flaky gulf-coast caught redfish seasoned with a combination of tasty spices then flash cooking over very high heat with melted butter is Cajun perfection.
Naturally, eating fish tends to be thought of as a summer time thing, but it could be eaten year-round. We do.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More seafood recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Blackened Redfish
- 💬 Comments
What makes this recipe so yummy
- Chef Paul Prudhomme came up with this recipe decades ago and it hasn't gone away. It was so popular when it first came out that the Louisiana Wildlife and Fisheries had to change the limits on fishing for redfish.
- There's not a huge shopping list to make this dish - it's simple to make- all you will need to worry about is sides.
- It's healthier than deep frying. Other than the little butter and olive oil, you're not consuming a bunch of fried crumbs.
- This recipe gives a delicious seasoned crust on the outside but firm white flaky fish inside. The blackening technique is very famous.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Hint: You could say my amount of seasoning (in the images) has more of a bronze look. I don't use as much as some people. If you like a spicier redfish, you can totally coat the redfish fillets and make it totally black. It will increase the heat.
Recipe variations and substitute ideas
- Homemade Blackening Spice - instead of using the store-bought seasoning blend you can make it at home. Here's the ratios:
- 2 Tablespoons Smoked Paprika
- 1 Tablespoon Cayenne Pepper
- 1 Tablespoon Onion Powder
- 2 teaspoons Garlic Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- ½ teaspoon dried Thyme Leaves
- ½ teaspoon dried Oregano Leaves
- ½ teaspoon dried Basil Leaves
- White Pepper -this can be added too for a more smoky flavor.
- Sweet Paprika - if you're making your own spice mix.
- Red Snapper Fillets - you could use a number of different types of fish.
- Green Onion - sprinkle with some chopped, on top. As well as some purple cabbage for a blast of color?
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
A cast iron skillet is my favorite way to cook blackened redfish. You can get it really hot and it's an even heat all around.
I have an affiliate link in the recipe card below.
More seafood recipes I think you'll love
How to store leftovers
Should you have leftovers, I recommend storing in an airtight container in the refrigerator for up to 3 days. Give a quick heat up in the microwave to not overcook when reheating.
Mel's kitchen notes
If you are preparing the redfish (red drum) yourself you'll want to cut away as much of the bloodline as possible. This can add quite a strong flavor that a lot of people don't like.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
Redfish is a salt water fish that has a delicious mild flavor with a firm texture meat. The bigger (older) redfish tend to have a stronger, more robust flavor.
It can be, depending how much of the spice you use. As you can see in my images, I kept it to more of a bronze color, to not overdo the spices (for the kiddos), but you can get real heavy-handed and have a very spicy piece of fish.
If you've tried this Blackened Redfish Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Blackened Redfish
Ingredients
- 2 teaspoons Olive Oil
- 3 Pounds Redfish Fillets
- ½ Cup Unsalted Butter unsalted and melted
- ¼ Cup Blackening Seasoning
Instructions
- Add the olive oil to a heavy bottomed skillet - like a cast iron skillet. Add medium-high heat.2 teaspoons Olive Oil
- Take the redfish fillet and brush all over the melted butter.3 Pounds Redfish Fillets, ½ Cup Unsalted Butter
- Take the seasoning and sprinkle liberally all over. Pat it all over the fish.¼ Cup Blackening Seasoning
- Once the skillet looks like it's smoking, as it's so hot, add the redfish fillets. Leave to cook for about 3 minutes, then carefully flip the redfish over and cook the other side another 3 minutes.
- Remove and serve.
Notes
Nutrition
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