Cajun & Creole · Main
Blackened Redfish
- Intermediate
- 20 min
- roughly 2 of 4 for cost
Leads with richness that coats and comforts, wood-smoke running underneath, with warmth in the tail.
Ingredients
- 4 redfish, drum, or snapper fillets
- 120g melted butter
- Blackening mix: 1 tbsp paprika, 2 tsp cayenne, thyme, oregano, garlic + onion powder, black + white pepper, salt
- Cast iron, outdoors or with the windows open
- Lemon
Equipment
Skillet
The words inside
Cast IronCopper & Enameled Cast Iron
Allergen screen
Found: dairy · fish
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Heat dry cast iron until it's genuinely frightening, 10 minutes. 10 min
- Dip fillets in butter; pack the spice on both sides.
- Lay in the pan: 2–3 min per side. It will smoke like a rite. 3 min
- More butter and lemon over the crust to serve.
At the Table
- The Pour
- Vermentino or Sauvignon Blanc
- Also Right
- Albariño
- From the Taps
- Witbier
- Zero-Proof
- Sparkling water with citrus
Lean fish, bright acid, done: coastal whites built beside the same boats; the fresher the fish, the leaner the pour.
Saved on this device and kept across visits: export from My Menu to move them.