A favorite Cajun recipe!
You’ll find tons of Cajun recipes for blackened redfish, but obviously, I like mine best! The key to good blackened redfish is to use Cajun seasoning and a VERY hot black iron skillet. Since the fish cooks so quickly, this Cajun recipe works best with thinner fillets, about ½-inch thick. Use real butter, too. I often just brown instead of blackening redfish because hubby prefers it that way.
My recipe is pretty hot, so if you don’t like this much heat, adjust the spices accordingly. For the Cajun seasoning, use a commercial mix or make your own. I included a recipe for how to make Cajun seasoning, and you’ll find it in this section.
Holle’s Cajun Blackened Redfish recipe
What you’ll need:
- 6-8 redfish fillets
- 3 tablespoons lime juice
- 2 tablespoons Louisiana hot sauce
- 2 sticks butter
- 1 tablespoon sugar
- Cajun seasoning mix
Directions: Rinse fish fillets and pat completely dry. Place in a plastic bag and cover with 2 tablespoons lime juice and 1 tablespoon hot sauce. Marinate the fillets in the fridge for about 20-30 minutes in the fish marinade.
Heat skillet until very hot. While pan is heating, melt one stick of butter and set aside. Melt the other stick of butter in a separate bowl and add 1 tablespoon lime juice, 1 tablespoon of hot sauce, and sugar. Stir until well blended and sugar has dissolved.
Dip fillets in plain melted butter and rub Cajun seasoning into each, on both sides.
When pan is hot, pour in 1-2 tablespoons plain melted butter and add one fillet. Pour a tablespoon of the seasoned butter on top of the fish.
Cook fillet for about 2 minutes and turn. Add another tablespoon seasoned butter to that side and cook for about two more minutes.
Remove from skillet and drizzle fillets with any remaining seasoned butter.
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