Blackened Redfish - Spicy, skillet-seared

Prepare yourself for a culinary journey to the heart of New Orleans with this delicious Louisiana-Style Butter Blackened Redfish recipe. Sourced from the engaging kitchen antics of How To Feed A Loon, this dish will enchant your palate with its bold flavors, a hint of spice, and the smoky goodness of perfectly blackened fish. Take a trip down to the big easy with every bite of this succulent redfish prepared with an irresistible blend of seasonings and, of course, ample amounts of golden butter.

Ingredients:

- 2 eight-ounce fillets of redfish, skin on one side (optional)

- 1 tablespoon paprika

- 1 teaspoon cayenne pepper

- 1 stick (8 tablespoons) of unsalted butter, melted

- 1 teaspoon onion powder

- 1 teaspoon garlic powder

- 1/2 teaspoon dried thyme

- 1/2 teaspoon dried oregano

- 3/4 teaspoon white pepper

- 2 and a half teaspoons salt

- 1 teaspoon black pepper

- Lemon wedges for serving (optional)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 2

Equipment: Cast iron skillet, kitchen brush, spatula, digital thermometer (optional)

Instructions:

1. Begin by creating a blackening seasoning rub. In a small bowl, combine the paprika, cayenne pepper, onion powder, garlic powder, dried thyme, dried oregano, white pepper, salt, and black pepper, mixing until evenly blended.

2. Heat your cast iron skillet over high heat for about 5 minutes. It's important that the skillet is very hot to achieve the perfect blackened crust.

3. While the skillet is heating, dip your redfish fillets into the melted butter, ensuring both sides are well-coated. This will not only add flavor but will also help the blackening seasoning adhere to the fish.

4. Generously apply the seasoning mix to the flesh side of the fillets. There may be extra seasoning, which is enough for up to six fillets, but it's up to your preference how heavily you'd like to season the fish.

5. Place the fillets flesh side down into the hot skillet. There is no need to add additional butter or oil to the pan due to the butter coating on the fish.

6. Sear the fish for about 2 minutes until you achieve a nice, dark crust. Turn over the fish and cook for another 5 to 8 minutes on the skin side, depending on the thickness of the fillets. Use a digital thermometer to check for doneness—the internal temperature should reach 145°F (63°C) for perfectly cooked fish.

7. Optional: Save some of the butter used for dipping the fish and drizzle it over the fish as it finishes cooking. There's no need to worry about contamination, as the butter will heat up and cook any residual fish juices.

8. Once the fish is cooked to your liking, remove from the heat. Serve immediately with lemon wedges for an extra tangy zest, if desired.

Cooking Tips:

- Ensure proper ventilation in your kitchen, as blackening the fish will create smoke.

- Using skin-on fillets helps keep the fish moist; however, skinless works too.

- Leftover blackening seasoning can be stored in an airtight container for future use.

This recipe is attributed to How To Feed A Loon and their YouTube channel, which is a treasure trove of fantastic cooking tutorials and recipes: https://www.youtube.com/@HowToFeedaLoon

Enjoy this tantalizing taste of Louisiana that will have your guests raving about your culinary prowess!

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Blackened Redfish - Spicy, skillet-seared