Blackened Redfish with Cajun Spice and Lemon Rice

Why You’ll Love This Recipe

• Bold Cajun crust outside, juicy and tender fish inside.
• Fast enough for weeknights, impressive enough for company.
• Reliable stovetop technique with clear cues for heat and doneness.
• Served with fluffy jasmine rice, fresh lemon, and herbs for balance.

Grocery List

• Produce: 1 lemon, fresh parsley
• Dairy: Unsalted butter
• Pantry: 4 redfish fillets (seafood counter), jasmine rice, avocado or grapeseed oil, paprika (sweet + smoked), kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried oregano, cayenne, ground mustard (optional)

Full Ingredients

For the Rice

• 1 cup jasmine rice, rinsed until water runs mostly clear
• 1 1/2 cups water
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt

For the Cajun Blackening Spice

• 1 tbsp sweet paprika
• 1 tbsp smoked paprika
• 1 1/2 tsp kosher salt (Diamond Crystal; if using Morton, use 1 tsp)
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/4 tsp ground mustard (optional)

For the Fish and Finishing

• 4 redfish fillets (6 oz each), skin-on or skinless, pin bones removed
• 2 tbsp avocado or grapeseed oil (high-heat)
• 3 tbsp unsalted butter, divided (2 tbsp melted for coating, 1 tbsp for sauce)
• 1 lemon: finely grated zest and 1/2 juiced, plus wedges for serving
• 2 tbsp finely chopped fresh parsley

Step-by-Step Instructions

Step 1: Rinse and cook the rice

Place the rice in a fine-mesh sieve and rinse under cold water, swishing with your fingers, until the water runs mostly clear. Combine rinsed rice, water, butter, and salt in a small pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 minutes. Turn off the heat and let rest, covered, for 10 minutes. Fluff with a fork just before serving.

Step 2: Mix the blackening spice

In a small bowl, stir together the sweet paprika, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried oregano, cayenne, and ground mustard (if using). Set aside.

Step 3: Dry and season the fish

Pat the redfish fillets very dry on all sides with paper towels. Check for pin bones and remove them. Brush each fillet lightly with 2 tbsp melted butter (total), then dredge in the spice blend, coating all sides and pressing lightly so the spices adhere. Set on a plate for 5 minutes; this allows the spices to hydrate and cling.

Step 4: Preheat the cast-iron until ripping hot

Place a large cast-iron skillet over medium-high heat for 8–10 minutes. You want it extremely hot; a drop of water should skitter and evaporate instantly. Turn on ventilation or open a window—blackening throws off a bit of smoke. Avoid nonstick pans for this step.

Step 5: Sear the first side

Add the oil and swirl to coat the pan. Carefully lay the fillets in the skillet away from you. If your fish has skin, start skin side down. Do not move them. Sear until the edges are deeply charred and the underside forms a dark, smoky crust, about 2–3 minutes.

Step 6: Flip and finish to temp

Flip the fillets and cook 1–3 minutes more, depending on thickness, until the center reaches 130–135°F on an instant-read thermometer or flakes easily. If the spices darken too fast, reduce the heat to medium after flipping. In the last 30 seconds, add the remaining 1 tbsp butter to the pan and baste the fish quickly for extra gloss and flavor.

Step 7: Make a quick lemon-butter pan sauce and plate

Transfer fish to a warm plate. Pour off excess fat if needed, leaving about 1 tablespoon in the skillet. Off the heat, add the lemon juice and swirl to dissolve the browned bits into a quick, tangy pan sauce. Spoon over the fish. Serve on fluffed jasmine rice, sprinkle with parsley and lemon zest, and add lemon wedges on the side.

Pro Tips

• Dry fish = better crust. Moisture is the enemy of blackening; blot well before seasoning.
• Preheat thoroughly. A ripping-hot cast iron is crucial for a true blackened crust.
• Use high-heat oil for searing, then finish with butter for flavor to avoid burning.
• Cook in batches if needed; crowding the pan traps steam and softens the crust.
• Target 130–135°F internal temp for juicy, just-cooked fish.

Variations

• Different fish: Try red snapper, black drum, grouper, catfish, or halibut. Adjust cook time for thickness.
• Spice tweak: Dial cayenne up or down, or add a pinch of ground cumin for earthiness.
• Taco night: Flake blackened fish into warm tortillas with cabbage slaw, lime crema, and cilantro.

Storage & Make-Ahead

Blackening spice can be made up to 3 months ahead and stored airtight in a cool, dark place. The rice can be cooked up to 2 days ahead; reheat with a splash of water, covered, until steamy. Cooked fish is best fresh but can be refrigerated up to 2 days; reheat gently in a 275°F oven for 8–10 minutes or in a covered skillet over low heat with a teaspoon of water to keep it moist. Avoid microwaving at high power, which can overcook and toughen the fish.

Nutrition (per serving)

Approximate: 480 calories; 24 g fat; 35 g carbs; 36 g protein; 2 g fiber; 830 mg sodium. Calculations include 3/4 cup cooked rice and assume some cooking fat remains in the pan.