Blackened Redfish

Feb 11, 2013 @ 4:01 PM
Posted by David Scales, Special Contributor

Nutrition

Cal/Serving: 228
Daily Value: 11%
Servings: 2

High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	18g	28%
Saturated	3g	15%
Carbs	22g	7%
Fiber	11g	43%
Sugars	3g	0%
Protein	4g	8%
Sodium	304mg	13%
Calcium	220mg	22%
Magnesium	62mg	16%
Potassium	602mg	17%
Iron	13mg	72%
Zinc	1mg	8%
Vitamin A	9838IU	197%
Vitamin C	21mg	34%
Thiamin (B1)	0mg	8%
Riboflavin (B2)	0mg	15%
Niacin (B3)	3mg	13%
Vitamin B6	1mg	31%
Folic Acid (B9)	47µg	12%
Vitamin E	10mg	49%
Vitamin K	181µg	226%
Fatty acids, total monounsaturated	11g	0%
Fatty acids, total polyunsaturated	4g	0%

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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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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!