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    Home / Dinner / Blackened Redfish

    Blackened Redfish

    Redfish fillets coated in a bold Cajun spice blend and seared in a hot skillet until dark and smoky on the outside, flaky inside.

    ⏱ 10 minPrep time
    🔥 10 minCook time
    🍽 4Servings
    🏷 DinnerCategory
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    Blackened redfish was put on the map by chef Paul Prudhomme in New Orleans in the 1980s — a redfish fillet coated in a fiery spice blend and seared in a screaming-hot cast-iron skillet until the outside is charred and smoky and the inside stays sweet and flaky.

    Chef Emily presents Blackened Redfish

    The dish that made New Orleans cooking famous

    Redfish fillets crusted in bold Cajun spices and seared until dark and smoky — blackened redfish, the Crescent City classic.

    Louisiana / Cajun-Creole recipes →

    Step by stepInstructions

    1. Mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt, and white pepper in a shallow dish.
    2. Brush each fillet with melted butter and dredge in the spice blend, coating both sides well.
    3. Heat a cast-iron skillet over high heat until it smokes.
    4. Place the fillets in the pan and cook 2-3 minutes per side, until the crust is charred and the fish flakes easily.
    5. Serve immediately with lemon wedges.

    💡 Chef tips & storage

    Get the pan truly smoking hot — the blackened crust is the whole point. Work in a well-ventilated kitchen and serve immediately with lemon wedges.

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    Recipe details

    Prep10 min
    Cook10 min
    Servings4
    CategoryDinner
    PublishedAugust 16, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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