Blackened Redfish
Blackened redfish relies on a high-heat sear of a spice-crusted fillet in a cast-iron skillet. The result is a charred, spice-heavy exterior protecting moist, flaky fish. You need a screaming hot pan and a well-ventilated kitchen to pull this off without setting off the smoke detector.
Manage your smoke
This process produces heavy, opaque smoke. Open your windows and run your exhaust fan on the highest setting before the fish touches the pan.
- heavy cast-iron skillet
- tongs
- fish spatula
- shallow dish
What goes in.
- 4redfish fillets (6 oz each), skin removed
- 1/2 cupunsalted butter, melted
- 2 tbsppaprika
- 1 tbspkosher salt
- 1 tbspgarlic powder
- 1 tbsponion powder
- 1 tspcayenne pepper
- 1 tspdried thyme
- 1 tspblack pepper
Temperature management
The pan must be hot enough to instantly carbonize the butter and spices. If the fish doesn't hiss loudly upon contact, wait another minute.
The method.
Mix the spices
Combine paprika, salt, garlic powder, onion powder, cayenne, thyme, and black pepper in a shallow bowl.
Dredge the fish
Dip each fillet into the melted butter, ensuring full coverage. Press the fillet firmly into the spice mix to create an even, heavy crust on both sides.
Heat the skillet
Place your cast-iron skillet over high heat. Let it sit for 5-7 minutes until it begins to smoke slightly.
Sear the fillets
Carefully lay the fish into the dry skillet. Cook for 3-4 minutes without moving it until a dark, charred crust forms. Flip carefully and cook for another 2-3 minutes until the center flakes easily with a fork.
Other turns to take.
Citrus-Butter finish
Squeeze fresh lemon juice over the fish immediately after taking it out of the pan to cut through the intensity of the spice.
When it doesn't go to plan.
Pat the fillets dry with paper towels before dipping in butter; moisture prevents the crust from adhering.
Do not crowd the skillet; cook in batches if necessary to maintain pan temperature.
If the smoke becomes overwhelming, reduce the heat slightly, but do not sacrifice the char.
The ones that keep coming up.
Can I use a non-stick pan?
No. Non-stick coatings cannot withstand the high heat required to blacken spices properly and may release fumes.
How do I know when the fish is done?
The fillet should transition from translucent to opaque and flake apart with minimal pressure from a fork.
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