'it's Really Spicy' Blackened Redfish Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tbs olive oil, minced garlic, chopped rosemary, smoked paprika, 1 tsp salt and 1/2 tsp black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 25–30 minutes, turning once after 15 minutes, until golden-brown and tender. Keep warm. While potatoes roast, continue with greens and sauce.

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium heat until butter foams. Add sliced garlic and cook 30–45 seconds until fragrant but not browned.

Add crushed red pepper flakes and the sliced greens. Toss to coat, then add 1/2 cup stock and 1 tbs apple cider vinegar. Cover and cook 4–6 minutes, stirring once, until greens are wilted but still bright and tender. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove lid and cook 1 more minute to reduce liquid slightly. Keep warm.

In a small saucepan or skillet over medium heat, melt 2 tbs butter. Add minced shallot and cook 2–3 minutes until translucent.

Add 2 minced garlic cloves and cook 30 seconds. Stir in 1 tbs tomato paste, 1 tsp Creole seasoning, and 1/2 tsp paprika and cook 1 minute to bloom the spices.

Deglaze with 1/4 cup dry white wine or chicken stock, scraping any browned bits, and simmer until reduced by half, about 1–2 minutes.

Lower heat and stir in 1 cup heavy cream. Bring just to a simmer and cook 3–5 minutes until slightly thickened. Stir in 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally. Finish with chopped parsley just before serving.

Pat fish fillets dry with paper towels. Mix the blackening spice: 2 tbs paprika, 1 tbs smoked paprika, 1 tsp cayenne, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, and 1 tsp salt in a shallow dish.

Brush both sides of each fillet with 2 tbs olive oil. Press fillets into spice mixture to form an even coating on both sides.

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 2 tbs butter and swirl. Place fillets in the pan and cook 2–3 minutes per side, depending on thickness, until a dark crust forms and fish registers 125–135°F (52–57°C) for medium (carryover will finish to 145°F). Avoid moving the fillets while cooking to form a good crust.

Remove fish to a plate and tent loosely with foil to rest for 2 minutes. Spoon warm Creole cream sauce over each fillet just before serving. Serve with roasted potatoes and garlicy greens. Offer lemon wedges to squeeze over fish.