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Cajun Blackened Redfish

Cajun Blackened Redfish

Name: Cajun Blackened Redfish
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: ¼ 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 ¼ cups Italian-style salad dressing; 4 (4 ounce) fillets red drum

Rating: 4.52 stars

77 Ratings
64 Reviews
12 Photos

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!!!

By M. Alario

Recipe Summary

prep:

5 mins

cook:

30 mins

total:

35 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

¼ 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 ¼ cups Italian-style salad dressing
4 (4 ounce) fillets red drum

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 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.
Step 3

Dip the filets into the melted butter, then coat with the seasoning mixture.
Step 4

In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
Step 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.

Nutrition Facts

Per Serving:

454.4 calories; 20.3 g protein; 8.9 g carbohydrates; 102.2 mg cholesterol; 2077.7 mg sodium. Full Nutrition

Reviews (64)

Most helpful positive review

DENISE PERRIN

12/24/2003

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. Read More

Helpful

(77)

Most helpful critical review

DACSALAZAR

01/11/2004

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 Read More

Helpful

(30)

77 Ratings

5 star values: 51
4 star values: 19
3 star values: 5
2 star values: 0
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

DENISE PERRIN

12/23/2003

Helpful

(77)

DACSALAZAR

01/11/2004

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 Read More

Helpful

(30)

bransom

10/08/2007

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. Read More

Helpful

(29)

Ric George

03/08/2012

Big taste difference from the Louisiana original (from Chef Paul Prudhomme) with half of the spices. Read More

Helpful

(11)

LEA1

12/23/2003

If you like hot and spicy cajun food you'll love this recipe. Absolutely delicious! Read More

Helpful

(8)

Cookin in NJ

01/02/2005

Great recipe! I changed a few things. Used sea bass instead of redfish. Reduced cayenne pepper to 1/2 teaspoon and added 1/2 teaspoon ginger. Didn't have lemon pepper so added extra teaspoon black pepper. Used 1/2 teaspoon of "fake" salt. Sprayed on olive oil instead of butter. Made Good Seasons Italian dressing. Dressing called for 1/4 cup white wine vinegar. I put 3 tablespoons of raspberry blush balsamic vinegar and filled rest of 1/4 cup with balsamic vinegar. The balsamic vinegar gives is a subtle sweetness. (um, not very Cajun, but tasty!) My wife said that, "it is a restaurant grade dish". I don't know about all of that, but it was very tasty and I appreciated her compliment! Read More

Helpful

(8)

Jack

08/23/2005

While this recipe does sound tasty members should be aware that it is not the original authentic "Blackend Redfish" that was made famous in New Orleans and around the world. Read More

Helpful

(7)

D.LADY

12/23/2003

Smply Delisious! I will try this dish again. Read More

Helpful

(6)

JANE50

01/11/2004

I tried this recipe for supper and my husband and I agreed it was delicious! I was skeptical about the salad dressing but it made a wonderful sauce. I used "lite" salad dressing by the way. This is a recipe I will definitely make again! Read More

Helpful

(5)

More Reviews

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All Reviews for Cajun Blackened Redfish

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Nutritional Information

Cajun Blackened Redfish

Servings Per Recipe: 4
Calories: 454.4

% Daily Value *

protein: 41 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 58 %

saturated fat: 59 %

cholesterol: 34 %

vitamin a iu: 15 %

niacin equivalents: 49 %

vitamin b6: 26 %

vitamin c: 3 %

folate: 4 %

calcium: 8 %

iron: 10 %

magnesium: 14 %

potassium: 10 %

sodium: 83 %

thiamin: 9 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Cajun Blackened Redfish

1 of 64

All Reviews

DENISE PERRIN

12/23/2003

Helpful

(77)

DACSALAZAR

01/11/2004

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

Helpful

(30)

bransom

10/08/2007

Helpful

(29)

Ric George

03/08/2012

Big taste difference from the Louisiana original (from Chef Paul Prudhomme) with half of the spices.

Helpful

(11)

LEA1

12/23/2003

If you like hot and spicy cajun food you'll love this recipe. Absolutely delicious!

Helpful

(8)

Cookin in NJ

01/02/2005

Helpful

(8)

Jack

08/23/2005

While this recipe does sound tasty members should be aware that it is not the original authentic "Blackend Redfish" that was made famous in New Orleans and around the world.

Helpful

(7)

D.LADY