Blackened Redfish

Name: Blackened Redfish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Creole
Ingredients: 1 pound redfish fillet (skinless); 2 tablespoon butter (melted); 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 0.5 teaspoon dried thyme; 0.5 teaspoon dried oregano; 0.5 teaspoon cayenne pepper; 1 teaspoon salt; 1 cup yellow corn (fresh or frozen); 0.5 red bell pepper (medium, diced); 0.5 yellow onion (medium, diced); 2 tablespoon heavy cream; 1 cup white rice (uncooked); 2 clove garlic (minced); 2 cup chicken broth; 1 tablespoon olive oil

Boldly seasoned pan-seared redfish fillets paired with a savory corn maque choux and garlic butter rice.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 2
Cuisine: Creole
Difficulty: Medium

Dietary

Gluten-Free
Nut-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1 pound redfish fillet (skinless)
2 tablespoon butter (melted)
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon dried thyme
0.5 teaspoon dried oregano
0.5 teaspoon cayenne pepper
1 teaspoon salt
1 cup yellow corn (fresh or frozen)
0.5 red bell pepper (medium, diced)
0.5 yellow onion (medium, diced)
2 tablespoon heavy cream
1 cup white rice (uncooked)
2 clove garlic (minced)
2 cup chicken broth
1 tablespoon olive oil

Instructions

Melt 1 tablespoon butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add 1 cup white rice and stir to coat. Pour in chicken broth, bring to a boil, cover, reduce heat to low, and cook for 15 minutes.
In a small bowl, mix paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, and 1/2 teaspoon salt to create blackening spice.
Heat olive oil in a skillet over medium heat. Add yellow onion and red bell pepper, sautéing for 4 minutes until soft. Stir in yellow corn kernels, remaining 1/2 teaspoon salt, and heavy cream. Simmer for 5 minutes until creamy, then keep warm.
Brush redfish fillets with remaining 1 tablespoon melted butter and coat generously on both sides with the blackening spice mixture.
Heat a heavy cast-iron skillet over high heat until smoking hot. Place fish fillets in the dry hot skillet and sear for 3 to 4 minutes per side until charred and cooked through.
Serve blackened redfish alongside garlic rice and warm corn maque choux.

Notes

Ensure your kitchen is well-ventilated when searing blackened fish as high heat produces intense spiced smoke.

Nutrition (per serving)

Calories: 620
Protein: 48 g
Carbohydrates: 58 g
Fat: 20 g
Fiber: 4 g
Sodium: 890 mg
Saturated Fat: 9 g
Sugar: 4.8 g
Cholesterol: 125 mg