Entree: United States – Creole Louisiana – Blackened Redfish (Creole-style spice-crusted seared redfish fillets with a smoky, peppery crust)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

- 4 redfish fillets, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) vegetable oil for the pan
- 4 tbsp (57 g) unsalted butter, melted (for brushing)
- 1 tbsp (8 g) paprika
- 1 tsp (2 g) cayenne pepper (adjust to heat preference)
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tsp (1 g) dried thyme
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lemon, cut into wedges, for serving
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the redfish fillets dry with paper towels and set on a tray. Brush both sides lightly with melted butter.
2. In a small bowl, combine the paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper to make the blackening seasoning.
3. Generously coat both sides of each fillet with the spice mixture, pressing gently so the spices adhere.
4. Heat a heavy cast-iron skillet over high heat until very hot and just beginning to smoke. Add the vegetable oil and swirl to coat.
5. Place the fillets in the skillet skin-side down if skin-on (or presentation side down), leaving space between each. Sear without moving for 2–3 minutes until a dark crust forms, then carefully flip and cook the other side 1.5–3 minutes more, until the fish is cooked through and flakes easily (internal temperature about 145°F / 63°C).
6. Transfer fillets to a warm plate, brush with any remaining melted butter, sprinkle with chopped parsley, and serve immediately with lemon wedges.