Cajun Blackened Redfish
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.
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
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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.
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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.
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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.
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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.
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5
Serve immediately with 2 cut into wedges lemon for squeezing. Open windows or use ventilation — blackening generates significant smoke.