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!

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