Blackened Redfish Recipe

Prep fillets

Pat the redfish fillets dry with paper towels. Trim any remaining bones or ragged edges. Set aside on a plate.

Make blackening spice

In a small bowl combine paprika, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried oregano and cayenne pepper. Stir until evenly mixed.

Season fillets

Melt 2 tablespoons unsalted butter and brush a thin layer over both sides of each fillet (or rub with 1 tablespoon olive oil if preferred). Generously sprinkle the blackening spice on both sides of the fillets, pressing gently so the spice adheres. Let sit at room temperature for 10 minutes.

Preheat pan

Heat a large cast-iron or heavy-bottom skillet over medium-high heat until very hot, about 3–5 minutes. Add 2 tablespoons butter and 2 tablespoons olive oil to the pan and swirl to coat. The fat should shimmer and begin to lightly smoke (adjust heat down slightly to avoid burning).

Blacken the fish

Working in a single layer (cook in batches if needed), place fillets in the hot skillet. Cook undisturbed for 2–3 minutes until a dark crust forms and the edges turn opaque. Carefully flip with a spatula and cook the second side 1.5–3 minutes depending on thickness (fillets are done when an instant-read thermometer reads 135–140°F / 57–60°C and the flesh flakes easily). Transfer cooked fillets to a warm plate and loosely tent with foil.

Finish

Squeeze the juice of half a lemon over the cooked fillets and, if desired, add a small pat of the optional finishing butter on each fillet to melt.

Prep vegetables

While the pan for the fish is heating (or during the fish resting time), slice bell peppers, zucchini and red onion as noted. Mince the garlic and chop parsley.

Cook vegetables

In a separate large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until shimmering. Add the sliced red onion and sauté 2 minutes until beginning to soften. Add bell peppers and zucchini and continue to sauté 4–5 minutes until vegetables are tender-crisp and slightly caramelized. Stir occasionally to promote even browning.

Aromatics and seasoning

Add the minced garlic, 1 teaspoon salt and 1 teaspoon black pepper. Sauté another 30–45 seconds until fragrant. Remove from heat and stir in chopped parsley. Taste and adjust seasoning as needed.

Keep warm: Transfer vegetables to a warm serving dish or leave in the skillet on the lowest heat setting while finishing the fish so everything is served hot.

Plate: Place a generous portion of sautéed vegetables on each plate and top with a blackened redfish fillet. Garnish with a lemon wedge and a sprinkle of additional chopped parsley if desired.

Serve immediately while hot. Leftovers: store fish and vegetables separately in airtight containers in the refrigerator for up to 2 days.