Cajun Blackened Redfish

Step 1

Mix the smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, and black pepper in a small bowl, stirring until the color is even throughout.

Step 2

Pat the two redfish fillets completely dry on both sides using paper towels, pressing gently so they are free of moisture.

Step 3

Sprinkle the spice blend evenly over both sides of each fillet, using about half the mixture per side, so a thin colored layer covers the entire surface.

Step 4

Cut the lemon in half lengthwise from tip to tip, then cut each half into two wedges; set the four wedges aside on a plate.

Step 5

Place a 12-inch cast iron skillet on the burner and turn the heat to medium-high; let it sit untouched for 3 minutes until it is very hot.

Step 6

Add 1 tablespoon of butter to the hot skillet and immediately swirl the pan to coat the entire bottom; the butter will foam and brown quickly.

Step 7

Place the first redfish fillet skin-side down in the skillet; you will hear a loud sizzle and see the spices begin to char and blacken within 5–10 seconds.

Step 8

Cook without moving the fillet for 3 minutes until the crust is dark brown and crispy-looking, then check the underside by lifting the edge with a thin spatula.

Step 9

Flip the fillet over using a thin metal spatula, and cook for 2 more minutes on the second side until the flesh is opaque and flakes apart when pressed with a fork.

Step 10

Transfer the cooked fillet to a clean plate, then repeat steps 6–9 with the remaining tablespoon of butter and the second fillet.

Step 11

Place both cooked fillets on a serving plate skin-side up, and position a lemon wedge next to each fillet.