- 2 lbs. Redfish fillets or similar white flaky fish
- 6 tbsp. unsalted butter
- ½ cup Blackening Spice (mix your own or a commercial brand is fine)
- Lemon wedges for serving (optional)
Step 1: Debone your fillets, running your fingers over it to feel the pin bones.
Step 2: Heat a cast iron skillet over medium-high heat. This can be done on a stove or a grill. Using a grill will help ventilate the smoke better.
Step 3: Spread your blackening spice out in an even layer on a plate
Step 4: Melt 4tbsp of butter and dip the fillets in, coating both sides. Immediately dip into blackening spice making sure to coat both sides with a thick crust. Any leftover butter can be thrown into your preheated cast iron skillet.
Step 5: Lay your seasoned fish into the preheated cast iron skillet and allow the bottoms to form a dark brown crust, 3 to 4 minutes. Flip and cook until the second side is similar and until the fish is cooked through, 5 to 8 minutes total. Be aware, authentic blackening produces lots of eye-stinging smoke!
Step 6: Transfer cooked redfish to a platter or plates. Add remaining butter to the pan and let sizzle in all the spices, under 1 minute. Pour the seasoned butter over your fillets and serve with lemon wedges.