Blackened Redfish is a beloved seafood dish known for its bold flavors and unique cooking technique. The dish starts with a fresh redfish filet that is generously seasoned with a mixture of spices such as paprika, cayenne pepper, garlic powder, and thyme. The filet is then cooked in a hot cast-iron skillet, creating a blackened crust on the outside while maintaining the fish’s succulent texture inside. The high heat used in blackening gives the dish a smoky aroma and imparts a delightful charred flavor. The spicy Cajun-inspired seasoning adds a kick to the dish, appealing to those who enjoy a bit of heat. Blackened redfish is often served with a squeeze of lemon or a creamy sauce to balance out the spices. This dish has gained popularity due to its harmonious blend of flavors and the visually appealing contrast between the blackened crust and the vibrant white flesh of the fish. Whether enjoyed in a restaurant or cooked at home, blackened redfish offers a satisfying and memorable dining experience for seafood enthusiasts.
Ingredients for Blackened Redfish
⦁ – 3 lb (1,400 g) of redfish filets, 0.5 in (1.3 cm) thick
⦁ – 1 tablespoon (7 g) of sweet paprika
⦁ – 1 1/2 teaspoons (9 g) of salt
⦁ – 1 teaspoon (2.5 g) of onion powder
⦁ – 1 teaspoon (1.7 g) of cayenne pepper
⦁ – 1 1/2 teaspoons (4 g) of ground pepper, black or white
⦁ – 1/2 teaspoon (0.5 g) of dried thyme
⦁ – 1/2 teaspoon (0.5 g) of dried oregano
⦁ – 12 tablespoons (170 g) of melted butter
Steps to make Blackened Redfish
Step 1
Begin by creating a spice mix in a small bowl. Combine 1 tablespoon (7 g) of sweet paprika, 1 1/2 teaspoons (9 g) of salt, 1 teaspoon (2.5 g) of onion powder, 1 teaspoon (1.7 g) of cayenne pepper, 1 1/2 teaspoons (4 g) of ground pepper (either black or white), 1/2 teaspoon (0.5 g) of dried thyme, and 1/2 teaspoon (0.5 g) of dried oregano. Thoroughly stir the ingredients together to ensure they are well combined.
Step 2
Melt 6 ounces (170 g) of butter in the microwave. Place the butter in a microwave-safe dish, cover it, and heat in 30-second intervals until completely melted. If desired, you can clarify the butter by skimming off the top layer, as it tends to burn more easily.
Step 3
Generously season both sides of the redfish filets with the prepared spice mix. Ensure that all the filets are evenly coated by pressing the seasoning gently into the fish using your hands.
Step 4
Heat a cast-iron skillet over medium-high to high heat. If using a charcoal grill, set the skillet on hot coals that are dull black with an ashy coating. For a gas grill, adjust the heat to medium-high.
Step 5
Add a small amount of butter (about 0.5 to 1 ounce or 14 to 28 g) to the skillet. Place 2-3 filets in the pan at a time, positioning each filet in a pool of melted butter. Be prepared for the skillet to produce a significant amount of smoke due to the high heat.
Step 6
Cook the filets for approximately 2 minutes on one side, or until the bottom is charred. Check by lifting the edge of a filet to see if it has achieved a charred appearance. Once charred, flip the filets over using a spatula and pour about 1 teaspoon (4.9 mL) of melted butter over each filet.
Step 7
Continue cooking the filets for another 2-3 minutes until the fish is done. The other side should also have a charred texture. To check for doneness, gently press the thickest part of the fish. If it leaves an indentation, the fish is cooked through.
Step 8
Remove the first batch of filets from the pan and keep them warm in the oven at the lowest temperature setting (around 170 to 200 °F or 77 to 93 °C). Repeat the cooking process with the remaining filets, ensuring that each batch is cooked to perfection.
Nutrition Facts
⦁ – Redfish filets (3 lb or 1,400 g): Approximately 1,491 kcal
⦁ – Sweet paprika (1 tbsp or 7 g): Approximately 19 kcal
⦁ – Salt (1 1/2 tsp or 9 g): 0 kcal
⦁ – Onion powder (1 tsp or 2.5 g): Approximately 8 kcal
⦁ – Cayenne pepper (1 tsp or 1.7 g): Approximately 5 kcal
⦁ – Ground pepper, black or white (1 1/2 tsp or 4 g): Approximately 10 kcal
⦁ – Dried thyme (1/2 tsp or 0.5 g): 0 kcal
⦁ – Dried oregano (1/2 tsp or 0.5 g): 0 kcal
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Steps to avoid while preparing Blackened Redfish
1. Avoid overcrowding the pan: It’s important not to overcrowd the pan with too many filets at once. This can lead to uneven cooking and prevent the filets from developing a nice crust.
2. Don’t use a low smoke point oil: Choose oils with high smoke points, such as canola, grapeseed, or avocado oil. Avoid using oils like olive oil or butter, as they can burn at high heat and create excessive smoke.
3. Don’t skip the seasoning step: Make sure to generously season both sides of the fish filets with the spice mix. Skipping this step can result in bland-tasting fish.
4. Avoid using too much butter: While melted butter is an essential part of blackening, it’s important not to go overboard. Using excessive amounts of butter can make the dish greasy and overpower the flavors.
5. Don’t cook over low heat: Blackened redfish requires high heat to achieve the signature charred crust. Cooking over low heat can result in undercooked fish and a lack of desirable blackening.
6. Avoid flipping the fish too soon: Let the fish cook undisturbed for a couple of minutes before flipping. Flipping too early can cause the crust to stick to the pan and ruin the presentation.
7. Don’t overcook the fish: Redfish filets are delicate and can easily overcook. Keep a close eye on the cooking time to prevent dry and tough fish.
FAQ
1. Q: What is blackened redfish, and how is it prepared?
A: Blackened redfish is a popular Cajun dish where the fish is coated with a blend of spices and then seared in a hot cast-iron skillet to create a flavorful crust.
2. Q: What are the best spices to use for blackening redfish?
A: The classic blackening spice mix includes paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
3. Q: Can I use a different type of fish for blackening if redfish is not available?
A: Yes, you can use other firm-fleshed fish like snapper, grouper, or catfish for blackening.
4. Q: Are there any alternative cooking methods for blackened redfish?
A: While the traditional method involves searing in a skillet, you can also bake or grill the blackened redfish for a slightly different taste and texture.
5. Q: Is blackened redfish a spicy dish?
A: Yes, blackened redfish is known for its bold and spicy flavor profile due to the cayenne pepper and other spices used in the blackening seasoning.
6. Q: What are some recommended side dishes to serve with blackened redfish?
A: Popular sides include rice pilaf, coleslaw, cornbread, grilled vegetables, or a fresh green salad.
7. Q: Can blackened redfish be made without using butter or oil?
A: While the traditional recipe calls for butter or oil to help create the crust, you can use alternative cooking sprays or low-fat substitutes if desired.
8. Q: Are there any gluten-free blackening spice mixes available?
A: Yes, many stores offer gluten-free blackening spice blends for those with dietary restrictions.
9. Q: What beverages pair well with blackened redfish?
A: Refreshing choices include iced tea, lemonade, cold beer, or a crisp white wine like Sauvignon Blanc.
10. Q: Where can I find high-quality redfish for blackening?
A: You can find fresh or frozen redfish at seafood markets, specialty grocery stores, or even online seafood suppliers.