📝 About This Recipe
Transport your senses to the vibrant streets of New Orleans with this quintessential Cajun masterpiece, a technique famously popularized by Chef Paul Prudhomme. Fresh redfish fillets are dredged in a potent blend of aromatic spices and seared in a white-hot cast-iron skillet to create a savory, dark crust that seals in incredible moisture. The result is a smoky, spicy, and buttery flake that represents the very heart of Louisiana's bold culinary heritage.
🥗 Ingredients
The Fish
- 4 pieces Redfish Fillets (6-8 oz each, skin removed, about 1/2 inch thick)
- 1 cup Unsalted Butter (melted and kept warm in a shallow bowl)
Chef's Blackening Spice Blend
- 3 tablespoons Smoked Paprika (high quality for deep color)
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Dried Thyme (rubbed between palms to release oils)
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon White Pepper (essential for authentic 'creep' heat)
For Garnish and Serving
- 2 Lemons (cut into wedges)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 pieces Green Onions (thinly sliced on a bias)
👨🍳 Instructions
-
1
Place a large, heavy-duty cast-iron skillet over high heat. This is the most critical step; the pan must be extremely hot, almost white-hot, which usually takes about 10 minutes.
-
2
While the pan is heating, mix all the ingredients for the Blackening Spice Blend in a small bowl until thoroughly combined.
-
3
Pat the redfish fillets completely dry with paper towels. Any moisture on the surface will steam the fish rather than sear it.
-
4
Melt the cup of butter and pour it into a shallow dish or pie plate. Place the spice blend on a separate flat plate.
-
5
Dip one fillet into the melted butter, ensuring both sides are well-coated.
-
6
Immediately lay the buttered fillet into the spice blend. Press firmly so the spices adhere, then flip to coat the other side generously.
-
7
Repeat this process for all fillets, placing them on a clean tray once coated. Do not let them sit too long or the spices will become soggy.
-
8
Once the skillet is lightly smoking, carefully place two fillets in the pan. Be prepared for a significant amount of smoke—turn on your exhaust fan or open a window!
-
9
Pour a teaspoon of the remaining melted butter directly over each fillet in the pan. This creates the 'flare' that helps form the crust.
-
10
Cook the fish undisturbed for 2 to 3 minutes. You are looking for a dark brown, nearly black crust to form.
-
11
Carefully flip the fillets using a metal spatula. The fish is delicate, so be gentle to keep the fillet whole.
-
12
Cook for another 2 minutes on the second side, or until the fish flakes easily with a fork and is opaque throughout.
-
13
Remove the fillets to a warm platter and repeat with the remaining fish. Wipe out the pan between batches if any spices have burned excessively.
-
14
Serve immediately while the crust is crisp and the interior is succulent.
💡 Chef's Tips
Always use a cast-iron skillet; stainless steel or non-stick cannot handle the high heat required for true blackening. Ensure your kitchen is well-ventilated or cook outdoors on a high-heat burner, as the process generates a lot of spicy smoke. If redfish isn't available, snapper, grouper, or even catfish are excellent substitutes that hold up well to the heat. Do not use oil in the pan; the butter on the fish provides the fat needed for the reaction. For the best results, use fillets of uniform thickness (about 1/2 inch) so they cook evenly without drying out.
🍽️ Serving Suggestions
Serve alongside a heap of buttery Dirty Rice or classic Jambalaya for a full Cajun experience. A side of Maque Choux (Cajun corn salad) provides a sweet contrast to the spicy fish. Pair with a crisp, cold Abita Amber beer or a dry Chenin Blanc to cut through the richness. Offer a ramekin of remoulade sauce on the side for those who enjoy an extra creamy, tangy kick. Always serve with extra lemon wedges; the acidity brightens the deep, smoky flavors of the spices.