Blackened Redfish

Blackened Redfish
Staff Writer
Blackened Redfish


Blackened Redfish

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, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 18g 28%
  • Carbs 26g 9%
  • Saturated 3g 15%
  • Fiber 14g 56%
  • Sugars 2g
  • Monounsaturated 11g
  • Polyunsaturated 4g
  • Protein 5g 11%
  • Sodium 773mg 32%
  • Calcium 241mg 24%
  • Magnesium 76mg 19%
  • Potassium 752mg 21%
  • Iron 12mg 68%
  • Zinc 1mg 10%
  • Phosphorus 112mg 16%
  • Vitamin A 470µg 52%
  • Vitamin C 11mg 18%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 17%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 1mg 33%
  • Folic Acid (B9) 34µg 9%
  • Vitamin E 12mg 59%
  • Vitamin K 157µg 196%
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