Cajun Blackened Redfish Delight
Experience the authentic taste of Louisiana with this Cajun Blackened Redfish Delight. This dish perfectly captures the rich, bold flavors synonymous with Cajun cuisine. Crispy on the outside and tender on the inside, the fish is seasoned with aromatic spices and infused with the deep, smoky flavor obtained through the blackening technique. Ideal for those who love a spicy kick and a unique culinary experience.
6
Servings
445
Calories
11
Ingredients
Ingredients
redfish fillets
6 fillets (8-10 oz each) (cut about 1/2 inch thick)
unsalted butter
3/4 lb (melted)
sweet paprika
1 tablespoon (none)
salt
2 1/2 teaspoons (none)
onion powder
1 teaspoon (none)
garlic powder
1 teaspoon (none)
cayenne pepper
1 teaspoon (ground)
white pepper
3/4 teaspoon (ground)
black pepper
3/4 teaspoon (ground)
dried thyme leaves
1/2 teaspoon (none)
dried oregano leaves
1/2 teaspoon (none)
Instructions
1
Prepare your redfish fillets by ensuring they are cut to approximately 1/2 inch thick. If using tilefish, split fillets horizontally if needed. Note: Ensure your chosen fish, whether redfish, pompano, tilefish, or substitutes like salmon steaks or red snapper, are no thicker than 3/4 inch.
2
Preheat a large cast-iron skillet over extremely high heat. The skillet should be heated beyond the smoking point until a white ash forms on the bottom, which will take at least 10 minutes. This is crucial for proper blackening.
3
While your skillet is heating, melt the unsalted butter and divide it into two portions: pour 2 tablespoons of butter into each of 6 small ramekins and keep these warm. Reserve the remaining butter in its skillet.
4
Preheat your serving plates by placing them in a 250°F oven.
5
In a small bowl, thoroughly mix together the sweet paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, dried thyme, and dried oregano to create the seasoning blend.
6
Generously coat each fish fillet with the reserved melted butter, ensuring both sides are well-covered. Then, apply the seasoning mix evenly and generously to both sides, pressing it onto the fillets with your hands.
7
Once the skillet is ready, place the seasoned fillets in the hot skillet. Carefully drizzle 1 teaspoon of melted butter atop each fillet. Be cautious, as the butter may ignite.
8
Cook the fillets uncovered over high heat until the bottom side appears charred, approximately 2 minutes. This time may vary based on the thickness of the fillet and the skillet's heat.
9
Flip the fish, pour another teaspoon of melted butter on top, and continue cooking for about 2 more minutes, or until the fish is thoroughly cooked.
10
Once cooked, promptly transfer each fillet to a heated serving plate. Serve immediately with a ramekin of butter on the side.
Nutrition Information
32g
Fat
3g
Carbs
38g
Protein
1g
Fiber
1045mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Cajun Blackened Redfish Delight?
It is an authentic Louisiana dish featuring fish fillets seasoned with a bold spice blend and cooked at extremely high heat to create a crispy, charred exterior and tender interior.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What is the recommended thickness for the redfish fillets?
The fillets should be approximately 1/2 inch thick and no thicker than 3/4 inch for optimal cooking.
Can I use other fish besides redfish?
Yes, you can substitute redfish with pompano, tilefish, salmon steaks, or red snapper.
What equipment is essential for the blackening technique?
A large cast-iron skillet is essential because it can withstand and retain the extremely high heat required for blackening.
How long should I preheat the skillet?
The skillet should be heated for at least 10 minutes over extremely high heat until a white ash forms on the bottom.
What is the purpose of the white ash on the skillet?
The white ash indicates the skillet has reached a temperature beyond the smoking point, which is crucial for the blackening process.
How should I prepare the butter for this recipe?
Melt 3/4 lb of unsalted butter. Use some to coat the fish and divide the rest into six 2-tablespoon portions in ramekins for serving.
What spices are in the Cajun seasoning blend?
The blend includes sweet paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, dried thyme, and dried oregano.
Why should I preheat the serving plates?
Preheating the plates to 250 degrees Fahrenheit ensures the fish stays hot when served immediately after cooking.
How do I apply the seasoning to the fish?
First coat the fillets generously with melted butter, then apply the spice mix evenly to both sides, pressing it on with your hands.
Is it safe to drizzle butter on the fish while it is in the hot skillet?
You must be very cautious as the butter may ignite when it hits the extremely hot skillet and the seasoned fish.
How long do you cook each side of the redfish?
Cook the fish for approximately 2 minutes per side, or until the exterior appears charred and the fish is cooked through.
Should I cover the skillet while cooking the fish?
No, the fillets should be cooked uncovered over high heat.
What is the calorie count per serving?
Each serving contains approximately 445 calories.
Is this recipe high in protein?
Yes, each serving provides 38 grams of protein.
What is the fat content of this dish?
There are 32 grams of fat per serving, primarily from the butter used for coating and serving.
How much sodium is in one serving of blackened redfish?
One serving contains 1045mg of sodium.
Is this recipe low in carbohydrates?
Yes, it is very low in carbs with only 3 grams per serving.
What should I do if my tilefish fillets are too thick?
If using tilefish, you should split the fillets horizontally to ensure they are the correct thickness for even cooking.
What does 'blackened' mean in this context?
Blackened refers to a cooking technique where food is dipped in butter, coated in spices, and cooked in a very hot pan to create a dark, flavorful crust.
What makes this dish spicy?
The heat comes from the combination of cayenne pepper, white pepper, and black pepper in the seasoning blend.
Can I use salted butter?
The recipe calls for unsalted butter to better control the overall saltiness, especially since 2.5 teaspoons of salt are added to the spice mix.
How many ingredients are required for this recipe?
There are 11 total ingredients required, including the fish, butter, and various spices.
What are the primary flavors of this dish?
The dish is known for its rich, bold, smoky, and spicy flavors typical of authentic Cajun cuisine.
Does this recipe contain fiber?
It contains a small amount of fiber, approximately 1 gram per serving.
How is the fish served?
The fish is served immediately on heated plates with a small ramekin of melted butter on the side.
What type of paprika should I use?
The recipe specifies sweet paprika for the seasoning blend.
Can this be prepared in a non-stick pan?
No, a cast-iron skillet is required because non-stick coatings can release toxic fumes at the extremely high temperatures needed for blackening.
How many fillets does this recipe use?
The recipe uses 6 redfish fillets, each weighing between 8 to 10 ounces.