blackened redfish

Blackened Redfish

A Cajun classic from the cast-iron skillet of Chef Paul Prudhomme. Though rumored to have been “discovered” by accident, this dish has gone on to become a Louisiana delicacy.


Blackened Redfish

  • Servings: 3 to 6
  • Difficulty: Moderate
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  • 3/4 pound butter, melted
  • 6 each redfish fillets, 1/2 inch thick (10 oz)
Seasoning Mix
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 3/4 teaspoon white pepper
  • 3/4 teaspoon black pepper
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon dried thyme leaves
  • 2 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano leaves
  • 1 teaspoon onion powder


  1. Heat a large, cast iron skillet over very high heat until it begins to smoke (at least 10 minutes). Pour 2 tablespoons of butter into each ramekin, 1 ramekin per serving. Set aside and keep warm.

  2. Reserve the remaining butter in the skillet it which you originally melted it. Heat the serving plates in a 250 degrees oven. Thoroughly combine the seasoning mix in a small bowl. Dip each fillet in the reserved butter so that both sides are well coated. Sprinkle the seasoning mix over by hand, allowing a generous coating on each fillet and coating both sides. Pat the seasoning mix onto the fillets.

  3. Cook the fillets one at a time. Place the fillet in the very hot skillet. Pour 1 tablespoon of butter over each fillet – CAUTION, the butter may flame up! Cook, uncovered, over the same high heat until the underside looks charred (about 2 minutes, the time will vary according the the thickness of the fillet and the heat of the skillet). Turn the fillet over. Pour another tablespoon of butter over the fillet. Cook until the fish is done (about 2 minutes). Repeat with the remaining fillets. Serve piping hot on the heated serving plates with the reserved ramekins of melted butter alongside.

Note: It is advisable to turn hood fan on high, open doors and windows, and be prepared to test your smoke alarm during the preparation of the dish!

Source – This particular version was found at –


Steve D.

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