Blackened Louisiana Redfish Recipe

Prepare spice rub

In a small bowl whisk together paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, black pepper and kosher salt until evenly combined.

Pat the fillets dry with paper towels. Lightly oil both sides of the fillets with 2 tbs vegetable oil. Generously coat both sides of each fillet with the spice rub, pressing gently so the rub adheres. Let sit at room temperature for 10–15 minutes while you prepare other components.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot — about 3–4 minutes. Add a thin film of oil and swirl to coat. Carefully add the fillets, skin-side down if applicable. Cook without moving for 2–3 minutes until the crust is dark and charred in spots (blackened). Flip and cook the other side 1.5–3 minutes more, until fish registers 130–135°F (54–57°C) for medium or until opaque and flakey.

Remove fillets to a warm plate and brush or drizzle with the 2 tbs melted butter. Tent loosely with foil and rest for 2–3 minutes. Serve with lemon wedges.

Bring 3 cups water and 1 tsp kosher salt to a gentle boil in a medium saucepan. Gradually whisk in 1.5 cups stone-ground yellow grits.

Reduce heat to low and simmer gently, stirring frequently with a wooden spoon to prevent lumps, for 20–25 minutes until thickened and tender. If grits become too thick, stir in up to 1/4 cup additional water or milk to reach a creamy consistency.

Stir in 1 cup warm milk, 4 tbs unsalted butter and 1 cup grated sharp cheddar. Continue to stir until butter and cheese are fully melted and grits are smooth. Adjust seasoning with 1/2 tsp black pepper and additional salt if needed. Keep warm until plating.

Heat 1 cup vegetable oil in a medium skillet over medium-high heat until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately on contact.

Toss trimmed okra in buttermilk until evenly coated. In a shallow bowl combine flour, cornmeal, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne. Dredge okra in the flour mixture, shaking off excess.

Working in a single layer (do not overcrowd), fry okra 2–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate and season immediately with a pinch of salt. Keep warm in a low oven if necessary.

In a small saucepan set over medium heat, add 1 tbs butter (from kitchen) or a little oil and sauté the minced shallot about 1 minute until softened but not browned.

Add 1/2 cup dry white wine and simmer briskly until reduced to about 2 tablespoons (about 3–5 minutes). Remove from heat.

Off the heat, whisk in the cold cubed butter, a few pieces at a time, swirling or whisking constantly until the sauce is smooth and emulsified. Stir in 1 tbs lemon juice, 1 tbsp chopped parsley, 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning. Keep warm; do not return to high heat or the sauce may separate.

Divide grits among 4 warm plates (about 3/4 cup per serving). Place one blackened redfish fillet on top of each bed of grits. Spoon 1–2 tbs white wine butter sauce over each fillet and around the plate. Arrange a generous handful of fried okra to the side.

Garnish with a sprinkle of chopped parsley and a lemon wedge. Serve immediately.