Entree: United States – Louisiana – Blackened Redfish

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 1 min

Total 16 min

Ingredients

- 4 red drum fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) smoked paprika
- 2 tsp (4 g) onion powder
- 2 tsp (4 g) garlic powder
- 2 tsp (2 g) dried thyme
- 1 tsp (2 g) dried oregano
- 1 tsp (5 g) coarse kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) cayenne pepper, or to taste
- Lemon wedges, for serving
- 4 cups (960 ml) cooked white rice, for serving (optional)

Instructions

1. Pat the red drum fillets dry with paper towels and season lightly with a little of the salt and pepper so the spice crust adheres.
2. In a small bowl, combine the smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, remaining salt, black pepper, and cayenne; mix thoroughly.
3. Melt the butter with the olive oil in a heavy skillet over medium-high heat until foaming. Spread the spice mix evenly on both sides of each fillet, pressing lightly so it adheres.
4. When the pan is very hot (but not smoking), add the fillets in a single layer and sear without moving 2–3 minutes, until a dark crust forms.
5. Flip and cook the second side 2–3 minutes more, or until fish is just opaque through and flakes easily (internal temperature about 145°F/63°C).
6. Transfer fillets to a warm plate, rest 1 minute, squeeze lemon over each, and serve immediately over rice or with greens.