Blackened Redfish Recipe


Nutrition

Cal/Serving: 267
Daily Value: 13%
Servings: 2

High-Fiber
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat20g31%
Saturated3g16%
Carbs28g9%
Fiber16g63%
Sugars4g0%
Protein6g12%
Sodium603mg25%
Calcium266mg27%
Magnesium83mg21%
Potassium873mg25%
Iron15mg86%
Zinc2mg12%
Vitamin A13952IU279%
Vitamin C21mg34%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg23%
Niacin (B3)4mg21%
Vitamin B61mg46%
Folic Acid (B9)51µg13%
Vitamin E15mg75%
Vitamin K195µg244%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Blackened Redfish
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This blackened redfish recipe is simple to prepare, delicious, and takes just minutes to prepare. Save any leftover seasoning for the next time you want to bring a little Louisiana flavor to grilled fish or chicken. If you can't find redfish, try substituting another fairly dense, mild-flavored fish such as black drum or corvina.

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3
Ratings48

INGREDIENTS

  • 1/4 cup cayenne
  • 1/4 cup black pepper
  • 1/4 cup Italian seasoning
  • 1/4 cup ancho chili powder
  • 1/4 cup salt
  • 2 tablespoons olive oil
  • Two 8-ounce redfish fillets

DIRECTIONS

In a bowl, mix together the cayenne, black pepper, Italian seasoning, ancho chili powder, and salt.

Heat the olive oil in a cast-iron skillet over medium heat. Generously coat the redfish fillets with the rub. Place the fillets skin side down in the skillet and sear until the skin is crispy like a potato chip. Lightly press the fillets with a spatula. Carefully flip each fillet over and turn off heat. Let the residual heat finish cooking the fish. Let the fish rest in the pan for a few minutes. Plate and enjoy!

Recipe Details

Servings: 2
Cuisine: American
Special Designations: Healthy

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