Cajun Blackened Redfish

Name: Cajun Blackened Redfish
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 (6 oz) redfish fillets (or substitute black drum or snapper), skin-on; 2 tbsp smoked paprika; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp cayenne pepper; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tbsp vegetable oil (or avocado oil); 2 lemon, cut into wedges

Redfish fillets crusted in a smoky, fiery Cajun spice blend and seared in a screaming-hot cast iron skillet until the exterior chars to a deep, flavorful crust while the inside stays moist and flaky. Ready in under 20 minutes and packed with protein.

18 minEasyServes 4360 cal/serving

CajunDinnerStovetopHigh ProteinPescatarianLow CarbHalal-friendlyGluten-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

4 (6 oz) redfish fillets (or substitute black drum or snapper), skin-on
2 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tbsp vegetable oil (or avocado oil)
2 lemon, cut into wedges

Instructions

1

Combine 2 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a small bowl to make the blackening spice blend.
2

Pat 4 (6 oz) skin-on redfish fillets (or substitute black drum or snapper) completely dry with paper towels. Coat both sides of each fillet generously with the spice blend, pressing it in firmly.
3

Heat a large cast iron skillet over high heat for 3 to 4 minutes until smoking hot. Add 2 tbsp vegetable oil (or avocado oil) and swirl to coat.
4

Place redfish fillets (or substitute black drum or snapper) flesh-side down in the hot pan. Cook without moving for 3 to 4 minutes until a dark, charred crust forms. Flip and cook skin-side down for another 2 to 3 minutes until the fish reaches an internal temperature of 145 degrees F (63 degrees C) and flakes easily.
5

Serve immediately with 2 cut into wedges lemon for squeezing. Open windows or use ventilation - blackening generates significant smoke.

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Questions

What internal temperature should Cajun Blackened Redfish reach?

For Cajun Blackened Redfish, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why pat it dry first in Cajun Blackened Redfish?

Step 2 reads: "Pat 4 (6 oz) skin-on redfish fillets (or substitute black drum or snapper) completely dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

What can I use instead of smoked paprika in Cajun Blackened Redfish?

The entry for Cajun Blackened Redfish calls for 2 tbsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use a different white fish instead of the redfish in Cajun Blackened Redfish?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Cajun Blackened Redfish uses 4 (6 oz) redfish fillets (or substitute black drum or snapper), skin-on.

Is Cajun Blackened Redfish spicy?

Moderately. The heat in Cajun Blackened Redfish comes from 1 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Cajun Blackened Redfish keto-friendly?

A serving of Cajun Blackened Redfish carries 6 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.

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