Blackened Redfish: A Spicy Cajun Delight
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Recipe Category: Cajun
Keywords: Very Low Carbs, < 30 Mins
Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5)
Review Count: 9
Nutritional Information (Per Serving):
- Calories: 651.8
- Fat Content: 56g
- Saturated Fat Content: 31.4g
- Cholesterol Content: 248.7mg
- Sodium Content: 1125.3mg
- Carbohydrate Content: 2g
- Fiber Content: 0.8g
- Sugar Content: 0.2g
- Protein Content: 35.6g
Ingredients:
- 6 tablespoons unsalted butter
- 3/4 tablespoon sweet paprika
- 1 tablespoon salt
- 2 1/2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 1 tablespoon white pepper
- 3/4 tablespoon black pepper
- 3/4 tablespoon dried thyme leaves
- 1/2 tablespoon dried oregano leaves
Instructions:
-
Preparation of Fish Fillets:
- NOTE: Fish fillets (preferably redfish, pompano, or tilefish) should be cut about 1/2 inch thick.
- Redfish and pompano are ideal for this method of cooking.
- For tilefish, if used, you may have to split the fillets in half horizontally to achieve the proper thickness.
- In case red snapper fillets or salmon steaks are used as substitutes, ensure they are not more than 3/4 inch thick.
-
Heating the Skillet:
- Heat a large cast-iron skillet over very high heat until it goes beyond the smoking stage, and you observe white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
- Meanwhile, pour 2 tablespoons melted butter into each of 6 small ramekins; set aside and keep warm.
- Reserve the remaining butter in its skillet.
-
Prepping for Cooking:
- Heat the serving plates in a 250°F oven.
- Thoroughly combine the seasoning mix ingredients in a small bowl.
-
Coating and Seasoning:
- Dip each fillet in the reserved melted butter, ensuring both sides are well-coated.
- Sprinkle the seasoning mix generously and evenly on both sides of the fillets, patting by hand.
-
Cooking Process:
- Place the fillets in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be cautious, as the butter may flame up).
- Cook, uncovered, over the same high heat until the underside looks charred, approximately 2 minutes (the time may vary based on the fillet’s thickness and the skillet’s heat).
- Turn the fish over and again pour 1 teaspoon butter on top; cook until the fish is done, about 2 minutes more.
-
Final Steps:
- Repeat the cooking process with the remaining fillets.
- Serve each fillet while piping hot.
- To serve, place one fillet and a ramekin of butter on each heated serving plate.
Additional Tips and Serving Suggestions:
- This Blackened Redfish recipe is best suited for fish fillets like redfish, pompano, or tilefish, cut to the recommended thickness.
- Adjust the level of cayenne pepper according to your spice preference.
- Accompany the dish with a refreshing side salad or steamed vegetables for a well-balanced meal.
- Don’t shy away from the high heat; it’s crucial for achieving that perfect blackened crust.
In Conclusion:
Indulge in the bold flavors of Cajun cuisine with this Blackened Redfish recipe. The combination of fiery spices and perfectly seared fillets creates a culinary masterpiece that’s not for the faint of heart. Whether you’re a seasoned chef or a home cook looking to impress, this dish promises a symphony of flavors that will leave your taste buds craving more. Serve it hot, savor the charred perfection, and let the spicy magic unfold on your palate. Get ready for a journey to the heart of Cajun cooking with every delectable bite!
