Pat redfish filets dry with paper towels. In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne, black pepper, and kosher salt. Rub each filet lightly with olive oil, then press the spice mix onto both sides of the filets, coating evenly. Let sit at room temperature for 10 minutes while you prepare other components.

Cook the filets

Heat a heavy skillet (cast iron recommended) over medium-high heat until shimmering. Add 1 tbs olive oil and swirl. Add filets skin-side down if skin-on; cook undisturbed 3–4 minutes until dark crust forms and skin releases. Flip carefully and cook 2–4 more minutes depending on thickness until internal temperature reaches 135–140°F (medium) or until fish flakes easily. Remove to a warm plate and tent with foil to rest 3 minutes.

Rice

Rinse rice under cold water until water runs clear. In a medium saucepan bring 4 cups water (or stock), 1 tablespoon butter and 1/2 teaspoon salt to a boil. Add rice, stir once, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Lemon Butter (for topping)

In a small saucepan or skillet over low heat melt 4 tablespoons butter. Stir in lemon juice and lemon zest. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm on the lowest heat, or transfer to a small serving container. Stir in chopped parsley just before serving.

Mango Salsa (optional topping)

Combine diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and optional minced jalapeño in a bowl. Taste and adjust lime or salt. Let rest 10 minutes for flavors to meld. Serve chilled or room temperature.

Tuscan Salsa (optional topping)

Toss halved cherry tomatoes, roasted red peppers, minced garlic, basil, olive oil, balsamic, salt and pepper in a bowl. Let sit 5–10 minutes to macerate. Serve at room temperature.

Crawfish Cream Sauce (optional topping)

In a saucepan over medium heat melt 2 tablespoons butter. Add minced shallot and cook 1–2 minutes until softened, then add garlic and cook 30 seconds. Sprinkle in 1 tablespoon flour and cook, stirring, 1 minute to form a roux. Gradually whisk in 1/2 cup stock until smooth. Add 1/2 cup heavy cream, bring to a gentle simmer to thicken (2–3 minutes). Stir in crawfish tails, Creole seasoning, lemon juice, salt and pepper. Warm through and reduce heat to low, keeping sauce spoonable. Adjust seasoning to taste.

Vegetable (Broccoli)

Preheat oven to 425°F (220°C) or prepare a steamer. Toss broccoli florets with 1 tablespoon olive oil, 1/4 tsp salt and 1/4 tsp pepper. For roasting: spread on a baking sheet and roast 12–15 minutes until tender and slightly charred at edges. For steaming: steam 5–7 minutes until bright green and tender-crisp. Finish with a squeeze of lemon juice if desired.

Assembly & Service

Divide rice among 4 plates as a bed. Place one blackened redfish filet on top of each mound of rice. Choose a topping: spoon lemon butter over the fish, or add a generous spoonful of mango salsa, tuscan salsa, or ladle crawfish cream sauce over the fish. Place roasted or steamed broccoli to the side. Garnish with chopped parsley and a lemon wedge. Serve immediately.