Blackened Redfish Recipe

Prepare spice blend and fish

In a small bowl combine paprika, salt, black pepper, onion powder, garlic powder, cayenne pepper, dried thyme and dried oregano. Pat redfish fillets dry with paper towels. Generously coat both sides of each fillet with the spice blend, pressing gently so the mix adheres. Let rest at room temperature for 10–15 minutes.

Cook fish

Heat a large cast-iron or heavy skillet over medium-high heat until very hot. Add vegetable oil and 2 tablespoons butter; once butter foam subsides and the pan is shimmering, add fillets presentation-side down (skin side up if skin-on). Sear without moving for 2–3 minutes until a dark crust forms. Flip carefully, add remaining 2 tablespoons butter, tilt pan and spoon hot butter over fish for 1–2 minutes more, until cooked through (internal temperature about 145°F / 63°C and fish flakes easily). Transfer to a warm plate and tent with foil while you finish other components. Serve with lemon wedges.

Rinse the wild rice blend under cold water briefly. In a medium saucepan bring the broth to a boil. Add the rice, butter, salt and pepper. Reduce to a low simmer, cover and cook until rice is tender and grains have split — typically 40–50 minutes depending on blend. Check at 35 minutes and add a splash more broth or water if it looks dry. When done, remove from heat, fluff with a fork and keep covered and warm.

Cook shrimp

Season shrimp lightly with salt and pepper. In a medium skillet over medium-high heat melt 1 tablespoon butter. Add shrimp in a single layer and sauté 1–2 minutes per side until pink and just cooked; remove shrimp to a plate and set aside.

Make sauce

In the same skillet reduce heat to medium, add remaining 1 tablespoon butter. Add minced shallot and cook 1–2 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Deglaze pan with white wine (or chicken broth), scraping up browned bits, and simmer 1 minute to reduce slightly. Pour in heavy cream and bring to a gentle simmer; reduce heat to low and simmer 3–4 minutes until slightly thickened. Stir in lemon juice, Creole seasoning, salt and pepper. Return cooked shrimp to the sauce to warm for 30–60 seconds. Stir in chopped parsley. Taste and adjust seasoning. Keep warm until plating.

Blanch green beans

Bring a large pot of salted water to a boil. Add green beans and blanch 2–3 minutes until bright green and just tender. Prepare an ice bath. Drain beans and plunge immediately into ice water to stop cooking; drain and pat dry.

Finish in brown butter

In a medium skillet over medium heat melt butter and continue cooking, swirling the pan occasionally, until butter foams and then turns a deep golden brown with nutty aroma (2–4 minutes). Watch carefully to avoid burning. Add blanched green beans and sauté 2–3 minutes until heated through and coated with brown butter. Stir in toasted almonds if using, lemon zest, salt and pepper. Transfer to a serving dish and keep warm.