📝 About This Recipe
Born in the legendary kitchens of New Orleans, this iconic dish features tender redfish fillets coated in a robust crust of charred spices. The high-heat 'blackening' technique creates a smoky, flavorful exterior while locking in the succulent juices of the fish. It is a sensory masterpiece of Cajun cuisine that brings the vibrant spirit of the French Quarter right to your dinner table.
🥗 Ingredients
The Fish
- 4 pieces Redfish fillets (6-8 oz each, skinless, about 1/2 inch thick)
- 1 cup Unsalted butter (melted and kept warm)
Cajun Blackening Rub
- 3 tablespoons Smoked paprika
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 1 teaspoon Cayenne pepper (adjust for heat preference)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly cracked)
- 1 teaspoon White pepper (essential for authentic heat)
For Serving
- 2 pieces Lemon (cut into wedges)
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Place a large cast-iron skillet over high heat. Allow it to heat for at least 10 minutes until it is extremely hot and a drop of water flicked onto the surface evaporates instantly.
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2
In a small bowl, whisk together the smoked paprika, onion powder, garlic powder, cayenne, thyme, oregano, salt, black pepper, and white pepper until thoroughly combined.
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3
Pat the redfish fillets completely dry with paper towels; moisture is the enemy of a good crust.
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4
Pour the melted butter into a shallow dish or pie plate.
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5
Dip one fillet into the melted butter, ensuring both sides are well-coated.
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6
Immediately dredge the buttered fillet in the spice mixture, pressing gently so the spices adhere to both sides. Repeat with all fillets.
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7
Ensure your kitchen is well-ventilated; turn on the exhaust fan and open a window, as this process creates significant smoke.
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8
Carefully place the fillets into the white-hot dry skillet. Do not crowd the pan; cook in batches if necessary.
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9
Pour about 1 teaspoon of the remaining melted butter directly over each fillet in the pan. This will cause a flare of smoke and help form the crust.
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10
Cook the fish undisturbed for 2-3 minutes. The bottom should look charred (blackened), not just burnt.
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11
Flip the fillets carefully using a wide metal spatula. Pour another teaspoon of butter over the cooked side.
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12
Cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
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13
Remove the fish from the skillet and transfer to warm serving plates.
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14
Garnish with fresh parsley and serve immediately with lemon wedges for squeezing over the top.
💡 Chef's Tips
Use a heavy cast-iron skillet; stainless steel or non-stick will not withstand the heat required. If redfish is unavailable, substitute with drum, snapper, or catfish fillets of similar thickness. Do not use oil in the pan; the butter on the fish provides the fat needed for the reaction. Ensure the fish is at room temperature for 15 minutes before cooking to ensure even heat distribution. Wear an apron! The combination of butter and high heat can lead to some splattering.
🍽️ Serving Suggestions
Serve alongside classic Dirty Rice or Jambalaya for a full Cajun experience. A side of buttery Maque Choux (corn macque choux) provides a sweet contrast to the spicy fish. Pair with a crisp, cold Lager or a dry Chenin Blanc to cut through the spice and butter. Offer a ramekin of remoulade sauce on the side for those who enjoy a creamy, tangy dip. A simple vinegar-based coleslaw adds a refreshing crunch to the plate.