A Solid Blackened Redfish Recipe ✊
Although we are huge proponents of catch & release, we do love ourselves some tasty redfish. There's something to say about heading out early in the morning, landing a couple of slot sized redfish and cookin' up some fresh dinner that evening. Redfish filets are moist, mild, and flaky. The mild, sweet flavor and moist white meat make for an incredible meal.
Blackened redfish just might be my favorite. There's definitely an art to cooking blackened redfish so don't give up. Once you figure it out, it'll probably be your new go-to redfish recipe. There is just something about that magical texture, plus it's quick and easy to prepare.
Here's our way of blackening redfish, give it try and let us know what you think!
- 1/4 cup butter, melted
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 1/4 cups Italian-style salad dressing
- 4 (4 ounce) fillets red drum
Preheat oven to 350 degrees F (175 degrees C).
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.
Dip the filets into the melted butter, then coat with the seasoning mixture.
In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
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.