Cajun Blackened Redfish – Spicy Sea Sizzle

Cajun Blackened Redfish is a bold, fiery dish perfect for seafood enthusiasts. With a spicy Cajun crust and tender fish, it’s a Southern classic that delivers big flavor.

Why You’ll Love This Recipe

🐟 Flaky Redfish – Moist and delicate.
🌶️ Cajun Spice – Smoky and hot.
⏳ Quick Sear – Ready in 15 minutes.
🔥 Blackened Crust – Crisp and intense.

What Is Cajun Blackened Redfish?

Cajun Blackened Redfish is a Louisiana dish featuring redfish fillets coated in a Cajun spice blend, then seared until blackened. Popularized by chef Paul Prudhomme, it’s a spicy seafood gem.

Ingredients

For 4 Servings:
✅ 4 redfish fillets (6-8 oz each)
✅ 2 tbsp butter, melted
✅ 1 tbsp paprika
✅ 1 tsp garlic powder
✅ 1 tsp onion powder
✅ 1 tsp cayenne pepper (adjust to taste)
✅ 1 tsp thyme, dried
✅ 1 tsp oregano, dried
✅ Salt and black pepper to taste
✅ 1 tbsp vegetable oil

How to Make Cajun Blackened Redfish (Step-by-Step Guide)

🔸 Season the Fish
Mix paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper. Brush fillets with melted butter, then coat generously with spice mix.

🔸 Heat the Pan
Heat vegetable oil in a cast-iron skillet over high heat until smoking.

🔸 Blacken the Fish
Sear fillets for 2-3 minutes per side until a dark crust forms and fish flakes easily.

🔸 Serve
Serve hot with lemon wedges!

Serving Suggestions

🍚 With Rice – Dirty rice or white.
🥗 With Slaw – Cool and crunchy.
🌽 With Corn – Sweet Southern pair.

Pro Tips for the Best Blackened Redfish

✔️ Hot Pan – Key to blackening.
✔️ Ventilation – Spices smoke a lot.
✔️ Fresh Fish – Enhances flavor.

Frequently Asked Questions

🔹 Can I use other fish?
Tilapia or snapper works too.

🔹 Can I grill it?
Grill over high heat for 3-4 minutes per side.

🔹 How do I store leftovers?
Refrigerate for 2 days.

Final Thoughts 🐟

Cajun Blackened Redfish is a spicy, crisp sea delight. Quick, bold, and Southern—pure fire! Enjoy!

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