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Deliciously seasoned Blackened Redfish fillets cooked in a skillet.

Blackened Redfish

A smoky, spicy, and buttery dish that delivers restaurant-quality flavor quickly and easily, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Seafood, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 fillets redfish fillets (about 6 to 8 oz each), patted dry
  • 1 to 2 tablespoons melted butter (or neutral oil)
  • 1 piece lemon, cut into wedges
  • Optional: chopped parsley for serving
Quick Blackening Seasoning
  • 1 teaspoon paprika (smoked paprika if you have it)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 to 1 teaspoon cayenne to taste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Pat the redfish dry with paper towels.
  2. Mix the seasoning in a small bowl.
  3. Brush fillets lightly with melted butter or oil, then coat with seasoning on both sides.
Cooking
  1. Heat a cast iron skillet over medium-high to high heat until very hot.
  2. Add a tiny bit of oil or butter to the pan.
  3. Carefully lay the fish in the hot pan and cook for 2 to 4 minutes per side depending on thickness, until the outside is dark and the fish flakes easily.
  4. Rest the fish for a minute, then squeeze lemon on top and serve right away.

Notes

Ensure good ventilation as blackening produces smoke. Lemon at the end is essential for balancing flavors. Keep notes on your seasoning blend for future adjustments.