Cajun Blackened Redfish Recipe - Allrecipes.com
Cajun Blackened Redfish Recipe
  • READY IN 35 mins

Cajun Blackened Redfish

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    30 mins
  • READY IN

    35 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2003

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 tasted great, though to my surprise, he liked the spicy one.

 
Most Helpful Critical Review
Jan 11, 2004

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

 
Oct 08, 2007

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 changed a little by using some olive oil in the pan because fridge temperature fish dipped in melted butter just caused butter globs on the first piece, and nothing for the rest. I sprinkled the mixed spices onto each piece with clean fingers ...tidier that way. We had it with ratatouille and a bottle of zinfindel. Killer good! I will do again and, after searing, just simmer in a little of the dressing instead of baking which IMO is an unnecessary, drying out step.

 
Mar 08, 2012

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

 
Dec 23, 2003

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

 
Aug 23, 2005

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.

 
Dec 23, 2003

Smply Delisious! I will try this dish again.

 
Jan 02, 2005

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 black pepper. Used 1/2 teaspoon of "fake" salt. Sprayed on olive oil instead of butter. Made Good Seasons Italian dressing. Dressing called for 1/4 cup white wine vinegar. I put 3 tablespoons of raspberry blush balsamic vinegar and filled rest of 1/4 cup with balsamic vinegar. The balsamic vinegar gives is a subtle sweetness. (um, not very Cajun, but tasty!) My wife said that, "it is a restaurant grade dish". I don't know about all of that, but it was very tasty and I appreciated her compliment!

 

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Nutrition

  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 38 g
  • 58%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 2078 mg
  • 83%

* Percent Daily Values are based on a 2,000 calorie diet.

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