Blackened Redfish

I tried to come up with a better recipe for blackened Redfish, but in my opinion, nothing beats Paul Prudhomme’s blackened Redfish recipe.

However, if you want to save time (recommended), skip the first seven items of ingredients and use Blackened Redfish Magic instead. This seasoning is nothing short of perfection for blackened Redfish and can be found in most grocery stores or use this link to order:

Paul Prudhomme’s Blackened Redfish


  • 1 tablespoon paprika
  • 2 ½ teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • ½ teaspoon thyme leaves
  • ½ teaspoon dried oregano leaves
  • 1 ½ cups unsalted butter, melted
  • 6 skinless redfish, pompano or tilefish fillets, or other firm-fleshed fish, each 8 to 10 ounces and about 1/2 inch thick


  1. In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside. (or just use 10 teaspoon’s of Paul Prudhomme’s Blackened Redfish Magic)
  2. Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
  3. Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
  4. When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.
  5. I also like to add fresh lemon and tartar sauce, but the final touches are up to you.

Please comment if you think you have a better recipe and I am happy to try it out and post my results.