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Cajun Blackened Redfish

Cajun Blackened Redfish

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
M. Alario

M. Alario

Delicious, quick and easy dish to prepare! Best when caught fresh, but can use frozen. Made this recipe up when I was about 14, still it is one of my favorites!!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 38 g
  • 58%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 2078 mg
  • 83%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
  3. Dip the filets into the melted butter, then coat with the seasoning mixture.
  4. In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
  5. Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.
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Reviews

DENISE PERRIN
62

DENISE PERRIN

12/23/2003

My husband is from Nawlins (New Orleans to the Northerners). He says this recipe is the REAL thing...very authentic. It really is delicious. I made one without the cayenne for our son. It also tasted great, though to my surprise, he liked the spicy one.

DACSALAZAR
29

DACSALAZAR

1/11/2004

my family thought that the fish was a bit to spicy. next time i make this dish i'll have to tone down the peppers

bransom
24

bransom

10/8/2007

I like fish a lot, and this is my first try with a cajun do. Terrific! I goofed a little in not having the pan quite hot enf to sear -- I nearly cooked the fish in this step! I had also changed a little by using some olive oil in the pan because fridge temperature fish dipped in melted butter just caused butter globs on the first piece, and nothing for the rest. I sprinkled the mixed spices onto each piece with clean fingers ...tidier that way. We had it with ratatouille and a bottle of zinfindel. Killer good! I will do again and, after searing, just simmer in a little of the dressing instead of baking which IMO is an unnecessary, drying out step.

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