Blackened redfish

This is truly a seafood lover's dream come true. The blackening process doesn't actually burn the fish but creates a deeply flavorful caramelized crust. Keep the skin on the bottom of the filet for an extra moist fish and a crispy bottom, or, if desired, leave it off. Either way, this dish is a revelation. Just be sure to have your hood vent on and maybe open the door, it does get a little smokey. But, it's so worth it!

A blackened catfish recipe, made with Cajun spices and seared in a cast-iron pan. Lots of different fish are good for blackened fish, however.

This Blackened Fish is simple, yet delicious! You can't go wrong with this easy dinner idea especially on those busy nights.

Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. Paul Prudhomme’s Blackened Redfish - NYT Cooking

Blackened Redfish on the Half Shell 4 to 6 6/8 oz Redfish on the Half Shell Fillets 6 tbsp olive oil Blackened Seasoning (Chef Paul's Blackened Redfish

Love catching (and eating) redfish? Then you've got to see these amazing redfish recipes. Let us know which one is your favorite. Enjoy.

This blackened fish recipe is the perfect easy weeknight meal with your favorite fish butter basted, seasoned with blackening seasoning and seared.

Blackened Red Snapper is a delicious and flavorful dish that you can easily prepare at home. This recipe combines the bold flavors of spices with the delicate taste of red snapper.

This recipe features a spicy, Cajun-style seasoning and flavorful redfish fillets.

Paul Prudhomme put this "Cajun" classic—a filet of fish dredged in a flurry of spices and seared in butter—on the culinary map.