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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Blackened Redfish with Lemon Butter
cajun
fish
blackened
main
cast-iron
The original. Redfish fillets dipped in butter, packed with a paprika-cayenne rub, and dropped onto a pan heated until it smokes white.
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RECIPE
Blackened Redfish with Lemon Butter
The original. Redfish fillets dipped in butter, packed with a paprika-cayenne rub, and dropped onto a pan heated until it smokes white.
Prep15 mins
Cook8 mins
Total23 mins
Servings4
cajun
fish
blackened
main
cast-iron
Ingredients
- 4 redfish fillets, 6 oz each
- 1 stick butter, melted
- 2 tbsp sweet paprika
- 1 tbsp cayenne
- 1 tbsp garlic powder
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tbsp kosher salt
- 2 lemons
Preparation
1
Mix the paprika, cayenne, garlic powder, thyme, oregano and salt into a rub.
2
Heat the dry skillet over the highest flame for 10 minutes, until it is smoking white and grey ash shows on the surface. Underheating is the classic failure — the spice steams instead of toasting and the fish turns muddy.
3
Dip each fillet in melted butter, letting it drain, then press both faces into the rub.
4
Lay the fillets down. They will smoke violently. Do not move them for 2 minutes.
5
Flip, spoon a little more butter over, and give them 2 minutes on the second side.
6
The crust should be near-black and dry, the flesh just opaque. Black is the spice toasting, not the fish burning.
7
Serve with lemon halves and the remaining butter poured over.
Servings and Nutrition
Number of Servings in Blackened Redfish with Lemon Butter4
Nutrition for 1 serving (1 fillet)
470Calories (kcal)
38Protein (g)
4Carbs (g)
33Fat (g)
Protein 38.0g33%
Carbs 4.0g3%
Fat 33.0g64%