Blackened Redfish

Staff Writer
Blackened Redfish
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
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!

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.

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