- 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
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.
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!
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