📝 About This Recipe
Transport your senses to the heart of New Orleans with this iconic Gulf Coast classic, famously popularized by Chef Paul Prudhomme. The magic lies in the high-heat searing of a robust, homemade dry spice blend against succulent, buttery redfish fillets, creating a deep, flavorful crust without burning the meat. This dish is a masterclass in the balance of heat, smoke, and herbal notes, delivering a restaurant-quality soul-food experience right in your kitchen.
🥗 Ingredients
The Signature Blackening Rub
- 3 tablespoons Smoked Paprika (high quality Spanish pimentón preferred)
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 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 Cajun flavor)
Fish and Searing
- 4 pieces Redfish Fillets (6-8 oz each, skin removed, about 1/2 inch thick)
- 1 cup Unsalted Butter (melted and kept warm)
- 1 tablespoon Neutral Oil (high smoke point oil like avocado or grapeseed)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 whole Lemon Wedges (cut into 4-6 wedges)
👨🍳 Instructions
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1
In a small mixing bowl, combine the smoked paprika, cayenne, onion powder, garlic powder, thyme, oregano, salt, black pepper, and white pepper. Whisk thoroughly to ensure there are no clumps and the spices are evenly distributed.
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2
Place a large cast-iron skillet over high heat. This is crucial for authentic blackening; the pan needs to be extremely hot, almost to the point of white ash appearing on the surface.
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3
While the pan is heating, pat the redfish fillets completely dry with paper towels. Any moisture on the surface will steam the fish rather than sear it.
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4
Pour the melted butter into a shallow dish or pie plate. Place the dry spice blend into a separate shallow plate.
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5
Dip one fillet into the melted butter, ensuring both sides are thoroughly coated. Let the excess butter drip off for a second.
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6
Immediately dredge the buttered fillet in the spice blend, pressing gently so the seasoning adheres to form a thick, even crust on both sides.
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7
Repeat the buttering and dredging process for all fillets. Place them on a clean plate until ready to sear.
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8
Once the skillet is screaming hot, add the tablespoon of neutral oil and swirl to coat. Carefully lay the fillets into the pan, being sure not to crowd them (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 create a large puff of flavorful smoke—this is normal and desired!
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10
Cook the fish undisturbed for 2-3 minutes. The spices will darken into a deep mahogany-black crust.
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11
Carefully flip the fillets using a thin metal spatula. Cook for another 2 minutes on the second side until the fish is opaque and flakes easily with a fork.
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12
Remove the fillets from the pan immediately to prevent overcooking. Let them rest for 1 minute.
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13
Garnish with a sprinkle of fresh parsley and serve immediately with lemon wedges for a bright acidic finish.
💡 Chef's Tips
Always use a cast-iron skillet; stainless steel or non-stick cannot handle the intense heat required for this technique. Turn on your kitchen exhaust fan or open a window, as the blackening process creates a significant amount of smoke. If you cannot find redfish, snapper, grouper, or even catfish are excellent substitutes with similar textures. Ensure the fish is at room temperature for 15 minutes before cooking to ensure even heat penetration. Don't be afraid of the 'black' color; it is the toasted spices and milk solids from the butter, not burnt carbon.
🍽️ Serving Suggestions
Serve over a bed of creamy Dirty Rice or Jambalaya for a true Louisiana feast. Pair with a cold, crisp Lager or a citrus-forward Sauvignon Blanc to cut through the spice. Add a side of buttery Maque Choux (Cajun corn salad) or braised collard greens. Drizzle with a spoonful of Meunière sauce or a simple lemon-butter garlic sauce for extra decadence. A side of jalapeño cornbread is perfect for soaking up any leftover seasoned butter.