Blackened Redfish
Blackened Redfish
This blackened redfish recipe is simple to prepare, delicious, and takes just minutes to prepare. Save any leftover seasoning for the next time you want to bring a little Louisiana flavor to grilled fish or chicken. If you can't find redfish, try substituting another fairly dense, mild-flavored fish such as black drum or corvina.
Click here to see Mardi Gras: The Feast Before the Fast.
Servings
2
Ingredients
- 1/4 cup cayenne
- 1/4 cup black pepper
- 1/4 cup italian seasoning
- 1/4 cup ancho chili powder
- 1/4 cup salt
- 2 tablespoon olive oil
- two 8-ounce redfish fillets
Directions
- In a bowl, mix together the cayenne, black pepper, Italian seasoning, ancho chili powder, and salt.
- Heat the olive oil in a cast-iron skillet over medium heat. Generously coat the redfish fillets with the rub. Place the fillets skin side down in the skillet and sear until the skin is crispy like a potato chip. Lightly press the fillets with a spatula. Carefully flip each fillet over and turn off heat. Let the residual heat finish cooking the fish. Let the fish rest in the pan for a few minutes. Plate and enjoy!