Blackened Redfish

Blackened Redfish
Staff Writer
Blackened Redfish
Lilly's

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.

Click here to see Mardi Gras: The Feast Before the Fast.

2
Servings
369
Calories Per Serving
Deliver Ingredients

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!

Nutritional Facts

Total Fat
24g
34%
Sugar
7g
8%
Saturated Fat
15g
63%
Cholesterol
1mg
0%
Carbohydrate, by difference
46g
35%
Protein
10g
22%
Vitamin A, RAE
933µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
30mg
40%
Vitamin K (phylloquinone)
88µg
98%
Calcium, Ca
287mg
29%
Choline, total
32mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
22g
88%
Fluoride, F
9µg
0%
Folate, total
52µg
13%
Iron, Fe
9mg
50%
Magnesium, Mg
132mg
41%
Manganese, Mn
4mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
206mg
29%
Riboflavin
1mg
91%
Selenium, Se
9µg
16%
Sodium, Na
890mg
59%
Water
51g
2%
Zinc, Zn
2mg
25%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.