Blackened Redfish

Name: Blackened Redfish (Upgraded)
Total time: 40 min
Yield: 4
Cuisine: Creole
Ingredients: 4 Redfish fillets (6-8 oz each); 2 tbsp Paprika; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Cayenne pepper; 1 tsp Dried oregano; 1 tsp Dried thyme; 1/2 tsp Black pepper; 1/2 tsp Salt; 4 tbsp Butter; 2 tbsp Dry white wine; 1 tbsp Lemon juice; 1 tbsp Fresh parsley, chopped; 1 tsp Fresh thyme leaves; 1 tbsp Olive oil

⏱40 min

👥4

🔥420 cal

Medium

🍽️Creole

This version builds on the classic blackened redfish by adding a bright and flavorful lemon-herb butter sauce. It uses fresh herbs and a touch of white wine for a more refined taste.

4 Redfish fillets (6-8 oz each)

2 tbsp Paprika

1 tbsp Garlic powder

1 tbsp Onion powder

1 tsp Cayenne pepper

See all 15 ingredients ↓

(0 reviews)

⏱40 min

👥4

🔥420 cal

Medium

🍽️Creole

This version builds on the classic blackened redfish by adding a bright and flavorful lemon-herb butter sauce. It uses fresh herbs and a touch of white wine for a more refined taste.

#fish #blackened #redfish #lemon #herbs

Instructions

Combine all Blackening Seasoning ingredients in a small bowl.
Pat the Redfish fillets dry with paper towels.
Generously coat both sides of the Redfish fillets with the Blackening Seasoning.
Heat Olive oil in a large cast-iron skillet over medium-high heat until very hot.
Carefully place the Redfish fillets in the hot skillet and cook for 3-4 minutes per side, or until blackened and cooked through. The fish should flake easily with a fork.
While the fish is cooking, prepare the Lemon-Herb Butter: In a small saucepan, melt Butter over medium heat. Add white wine and Lemon juice and simmer for 2-3 minutes, or until slightly reduced. Stir in Parsley and Thyme.
Drizzle the Lemon-Herb Butter over the cooked Redfish fillets and serve immediately.

Ingredients

4 4 Redfish fillets (6-8 oz each)
2 tbsp 30 mL Paprika
1 tbsp 15 mL Garlic powder
1 tbsp 15 mL Onion powder
1 tsp 5 mL Cayenne pepper
1 tsp 5 mL Dried oregano
1 tsp 5 mL Dried thyme
1/2 tsp 2.5 mL Black pepper
1/2 tsp 2.5 mL Salt
4 tbsp 60 mL Butter
2 tbsp 30 mL Dry white wine
1 tbsp 15 mL Lemon juice
1 tbsp 15 mL Fresh parsley, chopped
1 tsp 5 mL Fresh thyme leaves
1 tbsp 15 mL Olive oil

Equipment

Cast-iron skillet
Small bowl
Small saucepan
Paper towels

Instructions

Combine all Blackening Seasoning ingredients in a small bowl.
Pat the Redfish fillets dry with paper towels.
Generously coat both sides of the Redfish fillets with the Blackening Seasoning.
Heat Olive oil in a large cast-iron skillet over medium-high heat until very hot.
Carefully place the Redfish fillets in the hot skillet and cook for 3-4 minutes per side, or until blackened and cooked through. The fish should flake easily with a fork.
While the fish is cooking, prepare the Lemon-Herb Butter: In a small saucepan, melt Butter over medium heat. Add white wine and Lemon juice and simmer for 2-3 minutes, or until slightly reduced. Stir in Parsley and Thyme.
Drizzle the Lemon-Herb Butter over the cooked Redfish fillets and serve immediately.

Nutrition per serving

Calories 420

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Blackened Redfish

Blackened Redfish

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