Entree/ Fish/Seafood

Blackened Red Fish with Lots of Butter

Redfish with lots of butter!

I guess by now you know if you don’t want to read a bunch of text you can simply scroll through this “no ads” food blog and find the recipe. I, too, get tired of scrolling forever trying to find a recipe and seeing an ad every other paragraph.  I have no ads for two reasons, first, I could never figure out how to get them on the blog and secondly I do this purely as a hobby. When, I’m not baking at Lollitop Sweet Shop with son, Paul I may actually find time to fire up some new dishes at home.

This recipe I found while searching for  New Orleans fish recipes (nola.com). I love looking at different city’s newspapers that I can find on line for their regional cuisine recipes.  I usually pick cities like Louisville (lived there), San Francisco (been there), NYC (been there too) and southern cities like Savannah, Charleston, New Orleans. It’s also fun to come across really good restaurants and I will pick through their menu to find something I might want to recreate. I still have an idea for a dish we had in Aux Baux France in 2012 at Le Varietes (and it is still on the menu; must be a favorite) for Poulet Sauce Tapenade Verte. It was a beautiful chicken dish with stacks of green and black tapenade and served with a tower of red rice (which I have).

I can’t wait to try this again, maybe on some shrimp next time or even some chicken wings. Yum. Hope you like the recipe and of course you can use it on any kind of fish.

BLAST FROM THE PAST: These Coconut Banana Puffs have always been a favorite of mine for a little dessert or to serve with brunch. I think the creme fraiche actually keeps the bananas from turning dark. This recipe has had almost 9,000 views. Please take a look and you will be rushing out to buy some bananas and of course make your own creme fraiche.

Gather your spices.

We took the “half shell” off so we could season “generously” both sides of the redfish.

I heated my husband’s 15″ cast iron skillet in a 500° oven before he put it on the grill.  Not sure if this “temporary” grill would get it to 500.  Pour plenty of butter over the fish.

This is my “dipping sauce” I make for all kinds of fish.  A lot of horseradish, some mayo, sour cream, lemon juice and a dash of Worchestershire sauce.

We drizzled a little more butter over the fish and I served it on top of some parmesan lemon broiled asparagus.

Blackened Redfish with a Lot of Butter


  • 6 redfish fillets or fillets from a fish with a relativity tough texture, i.e. stripper, blue cat, etc
  • ¾ lb unsalted melted butter
  • 1 tablespoon sweet paprika
  • 2-½ tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cayenne pepper
  • ¾ tsp ground white pepper
  • ¾ tsp ground black pepper
  • ½ tsp dried thyme leaves
  • ½ tsp dried oregano leaves


  1. The fillets should not be more than ¾ inch thick. Heat a cast iron skillet over very high heat beyond the smoking stage and you see white ash in the skillet bottom (the skillet can not be too hot for this dish), at least 10 minutes.
  2. Meanwhile, pour two tablespoons of melted butter in each of 6 small dishes; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven.
  3. Thoroughly combine the spices in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand.
  4. Place in the hot skillet and pour 1 tsp melted butter on top of each fillet (be careful as the butter may flame up). Cook, uncovered over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet’s thickness and the heat of the skillet).
  5. Turn the fish over and again pour 1 tsp butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place fillet and a ramekin of butter on each heated serving plate.

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