Blackened Redfish
Spiced and seared redfish.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Heat a large cast-iron skillet outdoors or in a very well-ventilated kitchen over high heat until it is white-hot and smoking (about 10 minutes).
- 2
Dip each fish fillet entirely into the melted butter, ensuring it is well-coated.
- 3
Generously sprinkle the blackening spice blend on both sides of the buttered fish, pressing it lightly into the flesh.
- 4
Carefully place the fillets into the smoking hot dry skillet. Pour 1 teaspoon of melted butter over each fillet; be prepared for dramatic smoke and flames.
- 5
Cook undisturbed for 2-3 minutes until a thick, black crust forms on the bottom.
- 6
Carefully flip the fillets and cook for 2 more minutes. Serve immediately with a squeeze of fresh lemon juice.
Plan it in Listahan
Add Blackened Redfish to your week, check it against your household's allergens, and build the shopping list automatically.