Blackened Texas Redfish Recipe

Prep fillets

Pat the redfish fillets dry with paper towels. Lightly coat both sides with olive oil. Season the skin side and flesh side evenly with kosher salt and freshly ground black pepper.

Apply blackening spice

Generously press the blackening spice blend onto the flesh side of each fillet so a thick coating adheres. Shake off any excess.

Cook fish (stovetop or broiler)

Heat a large heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tsp neutral oil if needed. Place fillets skin-side down and sear 2–3 minutes until skin is crisp and deeply browned. Flip carefully and cook flesh-side 1–2 minutes more (for 6–8 oz fillets) until blackened crust forms and internal temperature reaches 125–130°F for moist fish. If using a broiler: place fillets skin-side up on a broiler pan and broil 4–6 minutes, then finish 1–2 minutes skin-side down in a hot skillet to crisp the skin. Remove to a warm plate and tent with foil for 3 minutes before serving.

Cook lentils

Place rinsed lentils and 1 cup water in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook until barely tender, 15–18 minutes. Drain any excess water and set aside.

Toast and cook quinoa

While lentils cook, heat 1 tsp olive oil and 1 tsp butter in a saucepan over medium heat. Add minced shallot and sauté 1–2 minutes until translucent, then add garlic and cook 30 seconds. Add rinsed quinoa and toast, stirring, 1 minute. Add 1 1/4 cups stock, bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed.

Combine and finish

Fluff quinoa with a fork, fold in the cooked lentils, chopped parsley, lemon zest, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm until plating.

Make compound butter

In a small bowl, combine cold cubed butter, minced chipotle, Tabasco, lemon juice, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Using a fork, mash and blend until uniform but still slightly textured. Transfer to plastic wrap, form into a small log or spoon into a ramekin. Chill 10 minutes to firm slightly, or use immediately to melt over hot fish.

Finish plates

When ready to serve, place a generous scoop (about 1 tbs) of compound butter on top of each hot blackened fillet so it melts and forms a glossy, spicy lemon sauce.

Divide quinoa and lentils pilaf among 4 plates, mound slightly off-center. Lay a blackened redfish fillet skin-side down atop or beside the pilaf. Top each fillet with a tablespoon of chipotle-Tabasco lemon butter so it melts over the fish. Garnish with parsley or microgreens and a lemon wedge. Serve immediately.