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

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.

Questions

How long does Cajun Blackened Redfish keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Cajun Blackened Redfish?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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