-
-
My review
Cajun Blackened Redfish
M. Alario
"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!!!"
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 454Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6173 Ratings
-
-
-
-
-
Most helpful positive review
12/10/2002
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 t...
Most helpful critical review
9/9/2001
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
Most helpful
Most positive
Least positive
Newest
12/10/2002
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 t...
10/8/2007
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 chang...
9/9/2001
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
3/7/2012
Big taste difference from the Louisiana original (from Chef Paul Prudhomme) with half of the spices.
2/15/2001
If you like hot and spicy cajun food you'll love this recipe. Absolutely delicious!
8/23/2005
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.
1/2/2005
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 ...
4/3/2014
Great recipe despite the Italian seasoning. I'm from New Orleans and blackened anything is a winner. FYI: we don't say "Nawlins". That's a northerner thing