Blackened Redfish
Blackened Redfish offers a bold, spicy flavor with a crispy crust, perfect for seafood lovers seeking a flavorful, quick-to-prepare dish with citrus and herb accents.
Ingredients
Instructions
- Place fish fillets on a cutting board; trim off any thin edges and very thin tip of tail.
- Pat fillets dry with paper towels; cover and refrigerate until ready to cook.
- The butter sauce adheres better to cold fillets.
Tips & Substitutions
For optimal flavor, allow the fish to marinate in the lemon juice for at least 30 minutes before cooking. You can substitute the redfish with other firm fish like snapper or tilapia if needed. If cayenne pepper is too spicy for your taste, consider using paprika for a milder flavor while still achieving a nice color. Make sure your skillet is very hot to achieve the perfect blackened crust.
Serving Suggestions
Serve the blackened redfish garnished with curly parsley sprigs and lemon wedges for a bright, fresh contrast. It pairs beautifully with sides like creamy grits or a refreshing coleslaw. For a complete meal, consider serving it alongside American recipes like Seafood (Crab) Bisque or Pasta Delight for a delightful seafood feast.
Storage & Reheating
Store any leftover blackened redfish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets in a skillet over medium heat for a few minutes on each side until warmed through, or use an oven set to 350°F (175°C) until heated. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Blackened Redfish contains roughly 113 calories, with 3g protein, 18g carbohydrates, and 6g fat. It is an excellent source of vitamin A (46% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of vitamin C and potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen redfish fillets for this recipe?
Yes, you can use frozen redfish fillets. Just ensure they are thoroughly thawed and patted dry before marinating and cooking. This helps the butter sauce adhere better and ensures a nice sear.
What if I don't have a cast-iron skillet?
If you don't have a cast-iron skillet, any heavy-bottomed skillet will work. Just make sure it can withstand high heat. Non-stick pans can also be used, but they may not achieve the same level of char.
How can I adjust the spiciness of the blackened seasoning?
To adjust the spiciness, you can reduce the amount of cayenne pepper or omit it entirely. Adding smoked paprika can give a smoky flavor without the heat. Taste the seasoning blend before applying it to the fish to ensure it meets your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).