"it's Really Spicy" Blackened Redfish With Garlicy Greens, Roasted Potatoes, Creole Cream Sauce Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Toss the halved/quartered potatoes with 2 tbs olive oil, minced garlic, rosemary, paprika, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.

Roast for 25–30 minutes, shaking the pan halfway through, until potatoes are golden and tender. Keep warm in the oven set to low (about 200°F / 95°C) while you finish the fish and greens.

Make blackening spice

In a small bowl combine smoked paprika, cayenne, onion powder, garlic powder, dried thyme, dried oregano, black pepper and 1 tsp kosher salt. Mix well.

Prep fillets

Pat the fish fillets dry with paper towels. Rub both sides lightly with oil, then press a generous tablespoon of the blackening spice onto each fillet so they form an even crust.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tbs vegetable oil and 2 tbs butter. When butter foams and oil shimmers, add fillets skin-side down (if skin-on). Sear without moving for 2–3 minutes until a dark crust forms.

Flip carefully and cook 1–2 minutes more, spooning hot butter over the tops, until fish reaches an internal temperature of 135–140°F (57–60°C) for moist doneness. Transfer to a warm plate and squeeze lemon over the fillets. Keep warm.

Sauté aromatics

While the pan for the fish is heating (or after the fish is resting), heat 2 tbs olive oil in a large skillet over medium heat. Add minced garlic and crushed red pepper; sauté 30–45 seconds until fragrant but not browned.

Add the chopped greens and toss to wilt slightly. Pour in 1 cup stock, cover, and reduce heat to medium-low. Simmer 6–8 minutes, stirring occasionally, until greens are tender but still bright.

Uncover, stir in 1 tsp apple cider vinegar, 1 tsp kosher salt and 1/2 tsp black pepper. Cook another 1–2 minutes until excess liquid has mostly evaporated. Adjust seasoning to taste and keep warm.

Sauté shallot and garlic

In the same skillet used for the fish (wipe out excess if needed but keep browned fond), melt 2 tbs unsalted butter over medium heat. Add the minced shallot and cook 2–3 minutes until softened. Add 2 cloves minced garlic and cook 30 seconds.

Build sauce

Stir in 1 tbs flour and cook 1 minute to form a roux with the butter. Add 1 tsp tomato paste and stir to combine. Deglaze with 1 tbs white wine (or stock), scraping up any browned bits. Add 1 tsp Creole seasoning, 1 tsp hot sauce, 1/2 tsp paprika and whisk until smooth.

Slowly add 3 tbs heavy cream while stirring; simmer gently 1–2 minutes until sauce thickens slightly. Remove from heat, stir in 1/2 tbs lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust heat or salt. Stir in chopped parsley if using.

If sauce is too thick, thin with up to 1–2 tbs stock or cream. Keep warm until plating.

Divide roasted potatoes among 4 plates. Add a portion of garlicky greens alongside. Place a blackened redfish fillet on top or next to the greens.

Spoon 1–2 tbs Creole cream sauce over each fillet and a little around the plate. Garnish with an extra squeeze of lemon and a sprinkle of chopped parsley if desired. Serve immediately.