The BEST-EVER Cajun Blackened Redfish

If you love seafood (that isn’t fishy tasting) and if you love Louisiana-style cooking, this dish will blow you away. Wonderfully seasoned and blackened and cooked to flakey perfection, finished off with plenty of drawn butter. Amazing!

TOOLS USED IN THIS VIDEO:
ThermoPro Lightning Instant-Read Thermometer:
https://buythermopro.com/howtofeedaloon-isale/

OTHER CLASSIC SEAFOOD RECIPE VIDEOS:
Mediterranean Baked Snapper:

Cajun Crawfish Étouffée:

BLACKENED REDFISH INGREDIENTS:
For the Blackening Rub:
1 tbsp paprika
2 tsp Kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
1/2 tsp dried thyme
1/2 tsp dried oregano

For the Redfish:
12 tbsp unsalted butter, melted, divided
4 8 oz. redfish filets
2 tbsp parsley, chopped, for garnish (optional)

FULL RECIPE:

Blackened Redfish

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Today, we’re cooking up fish. >> Louisiana style. >> Beautifully blackened and cooked to perfection. >> Then we add a little butter, add a little lemon. >> Every bite will transport you down to the big easy. >> Did we say butter? >> I think we did. >> Butter, butter, butter. >> Butter, butter, butter.

>> And this redfish you all. >> It is to die for. >> So good. >> I think it’s my favorite seafood dish of all. >> Yes. >> We’re finally doing it. >> Yes. >> Let’s get going. >> So we’ve got two eight ounce fillets of redfish.

We kept the skin on one side because it kind of makes, when you’re cooking it, it keeps the meat. >> Keep the moisture tender. >> Tender and moist and delicious. They call it on the half shell down there. >> But you can get the skin removed. >> In Louisiana. >> Okay, yeah.

>> Anyway, so that’s that. Now I’m going to to get together this blackening seasoned rub. So I’ve got a, I’m so excited. I’m in a hurry. So I’ve got a tablespoon of paprika. I’ve got a teaspoon of cayenne. >> Little heat. >> Yes.

>> I have got a tablespoon, so that’s eight tablespoons, a stick of butter. >> That’s butter. >> But I just melted. >> Did we say butter? >> We did. >> We said butter. >> We said butter. >> Then a teaspoon of onion and a teaspoon of garlic powder.

>> And I’ve got a nice, a cast iron skillet is really critical here, I’ve got my nice, been going over high heat. I’m feeling the heat. >> It’s so good. >> It’s been heating for about five minutes.

>> And then I’ve got a half a teaspoon of thyme, a half a teaspoon of oregano, and a three quarter teaspoon of white pepper. I am on fire. >> And we are using our fabulous, wonderful digital thermometer. This is our ThermoPro Lightning digital thermometer, because we want this fish cooked perfectly.

We’ve got a link to it, you guys. It’s our favorite kitchen tool. >> Yes. >> You’re going to to love it. >> Buy one, you won’t be sorry. >> You’ll be glad that you did. >> Then I’ve got two and a half teaspoons of salt and a teaspoon of black pepper.

I wasn’t even listening. >> I know. What a shot. >> Here, you go ahead and mix that up. >> I’m going to to stir this up, get a good combined. >> I’m going to to get my fish over here ready.

So I’m going to to put the butter or put the fish in the butter. How do you like that? >> Isn’t that a song? He puts the fish in the butter. >> So I’m going to to put it down skin or flesh side down first.

>> And what that butter does, besides adding a ton of flavor, it’s going to help the seasoning adhere to the fish. >> Here we go you all. And then I’m going to turn it over. >> I guess put it back on this. >> There we go.

Yeah, I’m going to put it back over. >> Nice, nice, nice. >> There we go. Kris, I’m going to just scooch that right over there. Get that seasoning out of the way so we can get that there. There we go. There we go. Are we ready? >> I am so ready.

Okay, wow, you all, this is good and buttery. >> That’s good. Now, because we always are going to, well, I’m going to want to save some of this butter and I’m going to save it and I’m going to use it to drizzle over the fish.

And don’t worry that it’s had the fish in it because it’s going to cook beautifully. >> Hand me that. Here, I’m just going to wash. >> Yeah, I’ve already done it. >> Great. Well, I’m just going to get in there and do that. >> Okay.

>> All right, you all, this is the magic part. >> Now, if you were doing this where you had no skin on either side, you’d want to season both sides. But I don’t know, the skin gets nice and crispy underneath and you don’t really need to. Yeah, get it.

Now, I should also say, you don’t feel like you have to use all of this because this, although you can’t, but the recipe. >> I’m using all of it. >> Well, you’re really seasoning. But that’s fine. This recipe is enough for, I would say, six fillets pretty safely.

>> All right. And I won’t use all of them. >> But I’ve made the amount for six fillets and Wesley used it all on two. >> You didn’t. >> I did, but that’s okay. >> It’s going to be tasty. It’s going to be good and seasoned. >> That’s wonderful.

>> All right, Kris, so I’m going to go skin side or flesh side down on that? >> Flesh side down, and like I said, there’s no butter, there’s no oil. Get ready, have your vent on, have the doors open because it’s going to create some smoke. >> You ready?

>> All according to plan. >> Let’s do one. >> And you’re not burning it, you’re just chirring it. Yeah. Nice. >> There we go. Okay, and here we go, number two. >> Okay. >> There we go. >> Now. >> And I can take these off now.

>> You see how the smoke is coming up, and that will continue. And, I mean, that is real smoke and it will set off your fire alarms, so you might want to turn them off. >> On the Bayou. I love it, love it, love it, love it.

>> So this is only going to take just a couple of minutes. Two to three minutes for it to get nice and charred on the underside. And then we’re going to flip it, and then we’re going to cook it until we get to an internal temperature of anywhere between 130, recommended is 145.

You can let it go 135. No, I’m going to pour a little butter over it, too. That’s coming. Okay, wow. Okay. >> It smells good you all. Look at that. Yeah, baby. >> I’ll take it. >> Gorgeous. Now, like I said. >> Where’s the butter? >> Right here. >> There it is.

>> Now, you want to discard this butter after it’s cooked on here, because, again, it had fish in it, but it’s going to cook perfectly, and it’s just going to be insanely delicious. >> Wow, and it’s going to make that skin on the other side a little crispy.

>> Yeah. And then you’re going to want to have some more drawn butter available to serve table side. So we’re going to let this go for another couple of minutes. You’re going to want to have your thermometer handy so you can check it to make sure it’s the perfect temperature.

>> I’m so excited, yay. >> Okay, so we let this go. >> We let it go good. >> Yeah, we let it cook until it was like, recommended is 145. You can let it go 135. >> Guys. >> I don’t like it. I do not like. >> It cooked crispy.

>> Crispy. >> Crispy bottom, I love that. >> I love a crispy bottom. Doesn’t that look, we have a restaurant in Fort Worth, Texas, believe it or not, that makes the best redfish Cajun style. This is modeled after. >> Come on. >> Yeah, well, let’s give a little shout out to Chef Paul.

>> Yes, Prudhomme. The master chef that created the blackening, I think. >> Yeah, he’s the Louisiana chef. His restaurant was, what was it? We’ve eaten there. >> K-Paul’s. >> K-Paul’s. >> K-Paul’s Louisiana Kitchen. >> We ate there, and sadly, he passed back in 2015, I believe, and

Then it didn’t survive the pandemic, but he’s the one that really discovered blackening and made it become a national phenomenon. And so this is really an homage to him. >> So I’ve got some butter, and you all saw that butter, and now I’m putting a little of this lemon juice on here.

>> Just to make it, this is a stunning presentation, in case you didn’t notice. And now wait till you taste it. >> Wait a minute, so we also made some of this. >> There’s rice peel off. Rice peel off is easy. We’ve got this. It’s incredible.

It’s got some southern pecans in it, some celery. It’s delicious. It’s so easy. We’re really selling you on all this. Okay. >> All right, yeah, I’m just going to go in. My gosh, you guys. Okay. >> Flaky, flaky, flaky. >> Flaky, buttery. >> Yeah. >> Wow. Okay, I’m sorry.

Okay, maybe a little bit more butter. >> A little more, but always a little more butter. >> Wow. >> This is my favorite. I love all kinds of seafood. >> My. >> But this is. >> Stars and garters. This, Kris, I’m sorry, this is.

>> Chef Prudhomme, I mean, we got to give him props for this. >> Yes. His legend lives on through this fish. >> My goodness gracious. And it’s not fishy, it’s delicious. So redfish. >> I can’t even. >> I know, is very popular down south, especially down when you get near the Bayou.

>> Yeah, or red drum. >> Red drum, near the Bayou. It can be a little difficult to find. I found it at a seafood shop here in DFW. It’s not terribly expensive, but you could also use red snapper. Red snapper is not the same thing as redfish.

A lot of people think it is, but it’s super delicious. You could even use cod. You could use halibut. Go ahead and talk. And it goes so good with this peel off. Are you just, like, losing it? >> I’m having a breakdown. >> I’m having a break food.

>> I’m having a black and then breakdown. Wow. >> We’re going to have a blackout, it’s so good. >> All right, this is the only way I want my fish now. It’s amazing. This is 100,000% Loon approved. >> This is going to be even do more than that.

>> Well, I got to be cautious. >> Well, I’m going to rate it for myself. >> Rate it. >> I’m going to rate it 500,000%. >> I’m loving the skin. >> Okay, you guys. >> Wow. >> We’re having too much fun. We love you so much.

If you like seafood, you’re going to love this. It’s not overly spicy. It’s super, super good. >> I’m just going to continue eating. >> And he’s just going to eat, and I’m going to say goodbye to you. Until next time. >> We love you guys. Make them black and fan.

>> We love you seafood. Bye, everybody.