Blackened Redfish

Blackened Redfish


  • 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

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by David Scales

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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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!


Calories per serving:

248 calories

Dietary restrictions:

High Fiber Sugar Conscious, Vegan, Vegetarian, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 37g 57%
  • Carbs 53g 18%
  • Saturated 6g 29%
  • Fiber 28g 112%
  • Sugars 5g
  • Monounsaturated 22g
  • Polyunsaturated 8g
  • Protein 11g 21%
  • Sodium 1,546mg 64%
  • Calcium 481mg 48%
  • Magnesium 152mg 38%
  • Potassium 1,503mg 43%
  • Iron 25mg 137%
  • Zinc 3mg 20%
  • Phosphorus 224mg 32%
  • Vitamin A 939µg 104%
  • Vitamin C 22mg 37%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 1mg 35%
  • Niacin (B3) 6mg 32%
  • Vitamin B6 1mg 66%
  • Folic Acid (B9) 68µg 17%
  • Vitamin E 23mg 117%
  • Vitamin K 314µg 393%
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