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A picture of a spoon drizzling comeback sauce on Stacy Lyn Harris's seasoned Blackened Redfish dish

Blackened Redfish Recipe

Blackening is a technique that causes a crust to form on the outside of fish, steak, chicken, and other meats. It's super simple to do, and really there is no better way to prepare redfish.
Course dinner
Cuisine American, Seafood

Ingredients
  

  • 4 redfish fillets
  • 1/2 cup dry white wine
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon capers
  • 3 cloves garlic crushed
  • 4 tablespoons butter melted
  • 6 tablespoons butter cold and unsalted

For the Blackening Seasoning

  • 2 tablespoons paprika
  • 1 1/2 tablespoon kosher salt
  • 2 teaspoon garlic powder
  • 1 tablespoon freshly ground pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper

Instructions
 

  • In a small bowl, mix wine, Worcestershire sauce, lemon juice, capers, and garlic. Place the fillets in the sauce for a few seconds on each side. Remove fish to a plate.
  • In a saucepan, bring the wine mixture to a boil and reduce by half.
  • In a small bowl, add all the blackening ingredients and mix until combined.
  • In another small bowl, add the melted butter. Coat each piece of fish liberally with the butter then coat both sides of the fish with the blackening mixture.
  • Heat a cast iron skillet over medium high heat until smoking. Once smoking, place 2 fillets in the skillet. You will have smoke from the skillet at this point, or a flame, but it will reside and your fish will be excellent. Allow the fish to sit without moving it for at least one minute. Once it releases a bit from the skillet (around one to two minutes), turn the fish and cook for another 2 minutes or until the fish is done. Remove to a platter. Repeat with the other two fillets.
  • Finish caper butter sauce by adding a tablespoon at a time of cold remaining butter to the sauce and stirring until the butter is melted. Add the next and repeat until you have a creamy looking, silky textured sauce. Spoon the sauce over the fish and serve.
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