Blackened Redfish

Name: Blackened Redfish (Elevated)
Total time: 50 min
Yield: 4
Cuisine: Caribbean
Ingredients: 4 Wild-caught Redfish fillets (8 oz each), skin on; 2 tbsp Smoked Paprika; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Chipotle powder; 1 tsp Dried oregano; 1/2 tsp Cayenne pepper; 1/2 tsp Black pepper; 1/2 tsp Sea salt; 1 Ripe mango, diced; 1/2 Red onion, finely diced; 1/4 cup Cilantro, chopped; 1 tbsp Lime juice; 1/2 Jalapeño, seeded and minced; 1 cup Jasmine rice; 1 can (13.5 oz) Coconut milk; 1/2 cup Water; 1/4 tsp Salt; 2 tbsp Avocado oil

⏱50 min

👥4

🔥550 cal

Hard

🍽️Caribbean

This elevated version features a premium redfish fillet, a vibrant mango salsa, and fragrant coconut rice for a sophisticated and flavorful dining experience. It utilizes fresh, high-quality ingredients and a more refined presentation.

4 Wild-caught Redfish fillets (8 oz each), skin on

2 tbsp Smoked Paprika

1 tbsp Garlic powder

1 tbsp Onion powder

1 tsp Chipotle powder

See all 19 ingredients ↓

(0 reviews)

⏱50 min

👥4

🔥550 cal

Hard

🍽️Caribbean

#fish #blackened #redfish #mango salsa #coconut rice #tropical

Instructions

Combine all Blackening Seasoning ingredients in a small bowl.
Pat the Redfish fillets dry with paper towels. Score the skin side of the fillets lightly.
Generously coat both sides of the Redfish fillets with the Blackening Seasoning.
Prepare the Mango Salsa: Combine all Mango Salsa ingredients in a bowl and gently mix. Set aside.
Prepare the Coconut Rice: Rinse Jasmine rice until water runs clear. Combine rice, Coconut milk, Water, and Salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked through.
Heat Avocado oil in a large cast-iron skillet over medium-high heat until very hot.
Place the Redfish fillets skin-side down in the hot skillet and cook for 5-6 minutes, or until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until cooked through. The fish should flake easily with a fork.
Serve the Blackened Redfish over Coconut Rice, topped with Mango Salsa.

Ingredients

4 4 Wild-caught Redfish fillets (8 oz each), skin on
2 tbsp 30 mL Smoked Paprika
1 tbsp 15 mL Garlic powder
1 tbsp 15 mL Onion powder
1 tsp 5 mL Chipotle powder
1 tsp 5 mL Dried oregano
1/2 tsp 2.5 mL Cayenne pepper
1/2 tsp 2.5 mL Black pepper
1/2 tsp 2.5 mL Sea salt
1 1 Ripe mango, diced
1/2 120 g Red onion, finely diced
1/4 cup 60 mL Cilantro, chopped
1 tbsp 15 mL Lime juice
1/2 1 Jalapeño, seeded and minced
1 cup 200 g Jasmine rice
1 can (13.5 oz) 400 mL Coconut milk
1/2 cup 120 mL Water
1/4 tsp 1.25 mL Salt
2 tbsp 30 mL Avocado oil

Equipment

Cast-iron skillet
Small bowl
Saucepan
Paper towels

Instructions

Combine all Blackening Seasoning ingredients in a small bowl.
Pat the Redfish fillets dry with paper towels. Score the skin side of the fillets lightly.
Generously coat both sides of the Redfish fillets with the Blackening Seasoning.
Prepare the Mango Salsa: Combine all Mango Salsa ingredients in a bowl and gently mix. Set aside.
Prepare the Coconut Rice: Rinse Jasmine rice until water runs clear. Combine rice, Coconut milk, Water, and Salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked through.
Heat Avocado oil in a large cast-iron skillet over medium-high heat until very hot.
Place the Redfish fillets skin-side down in the hot skillet and cook for 5-6 minutes, or until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until cooked through. The fish should flake easily with a fork.
Serve the Blackened Redfish over Coconut Rice, topped with Mango Salsa.

Nutrition per serving

Calories 550

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Blackened Redfish

Blackened Redfish

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