Blackened Redfish Recipe

Prepare fish

Pat the redfish fillets thoroughly dry with paper towels. Trim any ragged edges and remove remaining pin bones if present. Lightly season both sides of each fillet with the kosher salt and 1 teaspoon freshly ground black pepper, distributing evenly. Set the fillets on a plate and let rest at room temperature for 10–15 minutes while you make the spice mix and heat the pan.

Finish with butter

When the fish are blackened and cooked through (see searing step), add the unsalted butter to the hot skillet and tilt the pan briefly to let it melt. Spoon the butter over each fillet once or twice to glaze and enrich the finish just before removing the fish from the pan.

Mix spices

In a small bowl, combine paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, ground white pepper, and 1/2 teaspoon ground black pepper. Whisk with a fork until evenly blended. Taste a small pinch (if desired) to check heat; adjust cayenne up or down to your preference. The mix should be aromatic and evenly colored.

Coat fillets

Mound about 1 to 1 1/2 tablespoons of the blackening spice mix onto a plate for each fillet. Dredge each fillet, pressing the spice mix into the flesh so both top and bottom are well coated in a relatively thick layer. Shake off any excess but leave a good crust of spice. Let the coated fillets sit 2–3 minutes so the spices adhere.

Heat skillet

Heat a large heavy skillet (preferably cast iron) over medium-high to high heat until very hot, about 4–6 minutes — the pan should be near smoking. Use good ventilation or a range hood; blackening generates smoke.

Add oil and cook

Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Immediately place the coated fillets in the pan, spice side down first if they are uneven; do not overcrowd — cook in batches if needed. Sear without moving for 2–3 minutes to form a dark, well-browned crust. Flip carefully with a spatula and sear the other side for 2–3 minutes until the crust is blackened and the fish is opaque through the thickest part (internal temperature about 135–140°F / 57–60°C for medium to well-done fish). Thin fillets may cook faster; adjust time accordingly.

Rest

Transfer cooked fillets to a warm plate. Add the butter to the still-hot skillet, swirl to melt, and spoon it over the fillets once or twice. Let the fish rest 2–3 minutes before serving so juices settle and the crust sets.

Arrange blackened redfish on warmed plates. Garnish with chopped fresh parsley and lemon wedges. Serve immediately with optional creamy remoulade or tartar sauce on the side. Blackened redfish pairs well with rice, dirty rice, roasted vegetables, or a simple green salad.