"Catch of the Month" June Recipe - Blackened Redfish


  • 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.

Tight Lines!

Eat My Tackle

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