Blackened Redfish(You May Substitute Catfish For The Redfish)
Blackened Redfish offers bold, spicy flavors with a smoky crust, perfect for seafood lovers seeking a quick, flavorful dish with a touch of heat and zest.
Ingredients
Instructions
- In a small dish, stir together the paprika, salt, onion powder, garlic powder, red pepper, white pepper, black pepper, oregano, and thyme; set aside.
- Melt the margarine or butter.
- Dip each fish fillet in the melted butter or margarine, then sprinkle about 1 teaspoon of the spice mixture on each side of the fillets.
- Place the coated fish fillets in a single layer on a platter.
- Heat a very hot skillet with a little melted butter or oil.
- Place the coated fish in the hot skillet.
- Cook until the fish flakes with a fork, approximately 2 minutes on each side.
- The fish will look blackened on each side.
- Be aware that this method produces quite a bit of smoke.
- For safety and convenience, some prefer cooking this outside.
Tips & Substitutions
For a spicier kick, consider adding cayenne pepper to the spice mix. If you prefer a milder flavor, reduce the amount of ground red pepper. You can substitute catfish for redfish if desired, as it will still hold up well against the robust spices. Make sure your skillet is very hot to achieve that characteristic blackened crust without overcooking the fish.
Serving Suggestions
Serve the blackened redfish with a side of rice or a fresh salad to balance the bold flavors. It pairs beautifully with Remoulade Sauce For Two, adding a creamy contrast to the spice. For a complete meal, consider serving with seasoned crackers and pretzels for a crunchy texture.
Storage & Reheating
Store any leftover blackened redfish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a skillet over medium heat for about 3-4 minutes on each side, or until heated through. This helps maintain the crispy exterior while warming the fish evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Blackened Redfish(You May Substitute Catfish For The Redfish) contains roughly 88 calories, with 4g protein, 17g carbohydrates, and 3g fat. It is an excellent source of vitamin A (56% of the Daily Value), dietary fiber (33% of the Daily Value), and iron (31% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2348mg per serving (102% of the Daily Value).
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 a different type of fish?
Yes, you can substitute catfish for redfish in this recipe. Catfish has a mild flavor and a firm texture that works well with the blackening spices. Other options include tilapia or snapper, but adjust cooking times as needed depending on thickness.
Why is my fish not blackening properly?
If the fish is not blackening as expected, ensure your skillet is hot enough before adding the fillets. A well-preheated skillet creates that signature char. Additionally, make sure to coat the fish liberally with the spice mixture and butter to achieve a nice crust.
How can I reduce the smoke produced while cooking?
To reduce smoke while cooking blackened fish, use a well-ventilated area or cook outdoors if possible. You can also use a less smoky oil, like avocado oil, and avoid excess butter in the skillet. Cooking in smaller batches can also help manage the smoke level.
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).