Dive into the bold and vibrant world of Cajun cuisine with Paul Prudhomme's Blackened Redfish, a dish that promises to tantalize your taste buds and elevate your dinner table! This recipe is not just about cooking fish; it's about creating an unforgettable experience filled with rich flavors and a delightful aroma that will transport you straight to the heart of Louisiana. In just 25 minutes, you can master the art of blackening, achieving that perfect crust that seals in the moisture and infuses every bite with a spicy kick. Ready to impress your family and friends? Let’s get started!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Cajun
Serves: 4 servings
Ingredients
- 4 redfish fillets
- 2 tablespoons blackening seasoning
- 1/4 cup butter
- 1 lemon, cut into wedges
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 4 redfish fillets, 2 tablespoons of blackening seasoning, 1/4 cup of butter, a lemon cut into wedges, and salt to taste.
- Preheat your oven to 400°F (200°C) if you plan to finish the fish in the oven after searing. Alternatively, you can cook the fish entirely on the stovetop.
- Pat the redfish fillets dry with paper towels to remove excess moisture. This helps achieve a better sear when cooking.
- Season both sides of the redfish fillets generously with the blackening seasoning. Ensure the seasoning is evenly distributed for maximum flavor.
- In a large, heavy skillet (preferably cast iron), melt the butter over medium-high heat. Allow the butter to get hot but not browned; it should foam and begin to clarify.
- Once the butter is hot, carefully place the seasoned redfish fillets in the skillet. Be cautious of any splattering butter.
- Cook the fillets for about 3-4 minutes on the first side. You want a nice blackened crust to form. Avoid moving the fish around in the skillet to allow for proper searing.
- After 3-4 minutes, carefully flip the fillets using a spatula. Cook for an additional 3-4 minutes on the second side. If the fillets are thick, you may need to finish them in the oven for an additional 5-7 minutes.
- Once cooked through and blackened, remove the fillets from the skillet and place them on a serving platter.
- Serve the blackened redfish with lemon wedges on the side. Squeeze fresh lemon juice over the fish just before eating for added brightness and flavor.
- Enjoy your delicious Cajun-style blackened redfish with your choice of sides, such as rice, vegetables, or a fresh salad.
Tips
- Choose the Right Fish: While redfish is traditional, you can also use other firm white fish like snapper or tilapia if you can't find redfish.
- Make Your Own Blackening Seasoning: For an extra personal touch, mix your own blackening seasoning with paprika, cayenne, garlic powder, onion powder, thyme, and oregano. Adjust the spices to your taste!
- Preheat Your Skillet: Ensure your skillet is hot enough before adding the fish. A hot skillet is key to achieving that coveted blackened crust.
- Don’t Overcrowd the Pan: Cook the fillets in batches if necessary. Overcrowding can lower the skillet's temperature, preventing a good sear.
- Use a Splatter Guard: Blackening can get a little messy, so consider using a splatter guard to keep your stovetop clean while cooking.
- Finishing in the Oven: If your fillets are thick, don’t hesitate to finish cooking them in the oven after searing to ensure they are cooked through without burning the outside.
- Serve with Fresh Sides: Complement your blackened redfish with sides like creamy coleslaw, fluffy rice, or grilled vegetables for a well-rounded meal.
- Garnish for Flavor: Fresh lemon juice adds brightness, but consider garnishing with fresh herbs like parsley or cilantro for an extra layer of flavor.
Nutrition Facts
Calories: 142kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
