Cajun Blackened Redfish Recipe

Redfish: A mild, flaky white fish that is perfect for blackening.

Cajun seasoning: A blend of spices that typically includes paprika, garlic powder, onion powder, cayenne pepper, and other herbs.

Butter: Used to coat the fish and help the seasoning adhere, also adds richness to the dish.

To achieve the perfect blackened crust on your redfish, make sure your cast iron skillet is preheated until it's smoking hot. This high heat is essential for creating that signature Cajun char without overcooking the fish. Additionally, use a generous amount of melted butter to help the seasoning adhere and to promote even browning.

• redfish - Substitute with tilapia: Tilapia has a mild flavor and firm texture similar to redfish, making it a good alternative.

• redfish - Substitute with catfish: Catfish has a slightly stronger flavor but a similar texture, which works well with cajun seasoning.

• cajun seasoning - Substitute with blackened seasoning: Blackened seasoning has a similar blend of spices and heat, making it a suitable replacement.

• cajun seasoning - Substitute with creole seasoning: Creole seasoning offers a comparable flavor profile with a mix of spices that complement the dish.

• melted butter - Substitute with olive oil: Olive oil provides a similar fat content and helps achieve a crispy exterior when cooking the fish.

• melted butter - Substitute with ghee: Ghee has a high smoke point and rich flavor, making it an excellent alternative for cooking at high temperatures.

• Allow the redfish fillets to cool completely before storing. This helps prevent condensation, which can make the fish soggy.

• Wrap each fillet individually in plastic wrap or aluminum foil. This ensures that the seasoning and butter flavors are preserved and prevents the fillets from sticking together.

• Place the wrapped fillets in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.

• Label the container or bag with the date of preparation. This helps you keep track of how long the redfish has been stored.

• Store the fillets in the refrigerator if you plan to consume them within 2-3 days. For longer storage, place them in the freezer.

• When freezing, ensure the temperature is set to 0°F (-18°C) or lower. This helps maintain the quality and safety of the redfish.

• To reheat, thaw the fillets in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the fillets in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also reheat them in a skillet over medium heat for a few minutes on each side.

• Serve the reheated redfish with fresh vegetables or a side of rice to complement the flavors.

• Preheat your oven to 350°F. Place the redfish fillets on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the redfish fillets on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispier texture, reheat the redfish in a skillet. Heat a non-stick or cast-iron skillet over medium heat. Add a small amount of butter or olive oil. Place the fillets in the skillet and heat for 2-3 minutes on each side, until warmed through and slightly crispy.

• For a steamy, moist reheating method, use a steamer. Place the redfish fillets in a steamer basket over boiling water. Cover and steam for about 5 minutes or until heated through. This method helps retain the fish's moisture and flavor.

• If you have an air fryer, preheat it to 350°F. Place the redfish fillets in the air fryer basket. Heat for about 3-5 minutes, checking halfway to ensure they don't overcook. This method will give you a nice, crispy exterior.

• Cast iron skillet: Essential for achieving the high heat needed to blacken the redfish properly.

• Tongs: Useful for flipping the fillets without breaking them apart.

• Basting brush: Perfect for brushing the melted butter onto the fillets evenly.

• Measuring spoons: Ensures precise measurement of the cajun seasoning and melted butter.

• Spatula: Helps in gently lifting the fillets from the skillet once they are cooked.

• Plate: For serving the blackened redfish once it's ready.

• Paper towels: Handy for patting the fish dry before seasoning, which helps the seasoning stick better.

• Oven mitts: Important for handling the hot cast iron skillet safely.

Preheat the skillet: Preheat your cast iron skillet while you prepare the redfish fillets to save time.

Melt butter in advance: Melt the butter in the microwave before you start seasoning the fish.

Use pre-made seasoning: Opt for store-bought cajun seasoning to cut down on prep time.

Cook in batches: If your skillet is small, cook the fillets in batches to ensure even cooking.

Prep sides ahead: Prepare your favorite sides in advance so they are ready to serve immediately.