Cajun Blackened Redfish

Cajun Blackened Redfish

41

"Delicious, quick and easy dish to prepare! Best when caught fresh, but can use frozen. Made this recipe up when I was about 14, still it is one of my favorites!!!"
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Ingredients

35 m servings 454 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 38 g
  • 58%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 2078 mg
  • 83%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
  3. Dip the filets into the melted butter, then coat with the seasoning mixture.
  4. In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
  5. Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

Reviews

41
  1. 49 Ratings

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Most helpful positive review

My husband is from Nawlins (New Orleans to the Northerners). He says this recipe is the REAL thing...very authentic. It really is delicious. I made one without the cayenne for our son. It also t...

Most helpful critical review

my family thought that the fish was a bit to spicy. next time i make this dish i'll have to tone down the peppers

My husband is from Nawlins (New Orleans to the Northerners). He says this recipe is the REAL thing...very authentic. It really is delicious. I made one without the cayenne for our son. It also t...

my family thought that the fish was a bit to spicy. next time i make this dish i'll have to tone down the peppers

I like fish a lot, and this is my first try with a cajun do. Terrific! I goofed a little in not having the pan quite hot enf to sear -- I nearly cooked the fish in this step! I had also chang...

Big taste difference from the Louisiana original (from Chef Paul Prudhomme) with half of the spices.

If you like hot and spicy cajun food you'll love this recipe. Absolutely delicious!

While this recipe does sound tasty, members should be aware that it is not the original, authentic "Blackend Redfish" that was made famous in New Orleans and around the world.

Smply Delisious! I will try this dish again.

I caught a limit of red fish last weekend and wanted a new recepe. This was great and easy! Not too spicy but good flavor. My 12 year old son thought it needed a bit more spice so he added so...

Great recipe! I changed a few things. Used sea bass instead of redfish. Reduced cayenne pepper to 1/2 teaspoon and added 1/2 teaspoon ginger. Didn't have lemon pepper so added extra teaspoon ...