Ingredients:

  • 2 teaspoons smoked paprika (10ml)
  • 1 teaspoon cayenne pepper (5ml)
  • 1 teaspoon garlic powder (5ml)
  • 1 teaspoon onion powder (5ml)
  • 1 teaspoon dried oregano (5ml)
  • 1 teaspoon dried thyme (5ml)
  • 1/2 teaspoon black pepper (2.5ml)
  • 1/2 teaspoon salt (2.5ml)
  • 2 (6-8 ounce) redfish fillets, skin on or off (170-225g each)
  • 2 tablespoons unsalted butter, clarified or ghee recommended (30ml)
  • 1 tablespoon olive oil (15ml)
  • Lemon wedges, for serving

Instructions:

  1. In a small bowl, combine all blackening spice ingredients and mix well.
  2. Pat the redfish fillets dry with paper towels.
  3. Generously coat both sides of the redfish fillets with the blackening spice blend, pressing it gently to adhere.
  4. Heat the cast iron skillet over high heat until it is screaming hot. You should see a bit of smoke.
  5. Add the clarified butter (or ghee) and olive oil to the hot skillet. It should shimmer.
  6. Carefully place the redfish fillets in the hot skillet, being careful not to overcrowd the pan.
  7. Sear for 3-4 minutes on the first side, until a blackened crust forms. Do not move the fish while it's searing!
  8. Gently flip the fillets with a fish spatula and sear for another 2-3 minutes on the second side, or until the fish is cooked through and flakes easily with a fork. (Internal temperature of 145°F/63°C)
  9. Remove the redfish from the skillet and serve immediately with lemon wedges.