Authentic New Orleans Blackened Redfish

Authentic New Orleans Blackened Redfish

This blackened redfish recipe captures the bold flavors of New Orleans, combining The Cook Shop Creole and Cajunseasoning blends for the perfect balance of spice and depth.

Ingredients:

• 2 redfish fillets (6-8 oz each, skin-on preferred)
• 2 tbsp unsalted butter, melted
• 1 tbsp The Cook Shop Creole Seasoning
• 1 tbsp The Cook Shop Cajun Seasoning
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp dried oregano
• ¼ tsp black pepper
• ¼ tsp white pepper (optional, for extra heat)
• ¼ tsp cayenne pepper (adjust to taste)
• 1 tbsp high-smoke-point oil (like avocado or canola oil)
• 1 tbsp fresh lemon juice
• Lemon wedges & chopped parsley for garnish

Directions:

Step 1: Prepare the Fish

1. Pat the redfish fillets completely dry with paper towels—this is key for getting a good blackened crust.
2. Brush both sides of each fillet with melted butter.
3. In a small bowl, mix The Cook Shop Creole and Cajun seasonings with paprika, garlic powder, onion powder, thyme, oregano, black pepper, white pepper, and cayenne.
4. Generously coat both sides of the fillets with the seasoning mixture, pressing it in to form an even crust.

Step 2: Preheat the Cooking Surface

1. Best method: Use a cast-iron skillet—it retains high heat, which is essential for blackening.
2. Place the skillet over medium-high heat and let it get very hot (about 5 minutes). It should be nearly smoking before adding the fish.
3. Add 1 tbsp of high-smoke-point oil to the pan, swirling to coat.

Step 3: Blacken the Redfish

1. Carefully place the fillets skin-side down first in the hot skillet. Cook for 2-3 minutes, pressing lightly to ensure even contact.
2. Flip the fillets and cook for another 2-3 minutes on the other side. The fish should have a deep, dark crust but not be burnt.
3. Just before removing from heat, drizzle fresh lemon juice over the fillets to enhance the flavor.

Step 4: Serve & Enjoy

1. Transfer the redfish to a serving plate.
2. Garnish with fresh chopped parsley and serve with lemon wedges on the side.
3. Pair with dirty rice, Cajun corn maque choux, or a fresh Creole coleslaw for a complete New Orleans-style meal!

Tips for Perfect Blackened Redfish:

✔ Ventilation is key! Blackening produces smoke, so turn on your exhaust fan or open a window.
✔ Don’t move the fish too much—let it sit to create the crust.
✔ Use high heat-resistant oil (not olive oil) to prevent burning.
✔ For extra richness, finish with a pat of butter on top before serving.

This recipe delivers restaurant-quality blackened redfish with a perfect crust, balanced spice, and deep Creole-Cajun flavors