Blackened Redfish

Redfish fillets crusted in Cajun spice and seared in a screaming-hot cast-iron skillet.

Ingredients

• 4 redfish or red snapper fillets (6 to 8 ounces each)
• 1 stick (8 tablespoons) unsalted butter, melted, plus more for the pan
• 2 tablespoons sweet paprika
• 1 tablespoon Emeril’s Essence (Creole seasoning)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• Lemon wedges, for serving

Directions

1. Combine the paprika, Essence, garlic powder, onion powder, thyme, oregano, cayenne, and salt in a shallow dish.
2. Heat a large cast-iron skillet over high heat until it is smoking hot, 8 to 10 minutes (work in a well-ventilated kitchen).
3. Dip each fillet in melted butter, then press both sides into the spice mixture to coat heavily.
4. Lay the fillets in the dry hot skillet and drizzle a little more butter on top. Cook until the underside is charred and crusted, about 2 minutes.
5. Flip and cook the other side until the fish flakes easily, 2 to 3 minutes more.
6. Serve immediately with lemon wedges.

Notes

Emeril Lagasse’s blackened fish honors the technique popularized in 1980s New Orleans by Paul Prudhomme.