Blackened redfish is a Cajun-style dish that originated in Louisiana in the 1980s. It involves coating a redfish fillet in a blend of spices and then searing it in a hot cast iron skillet until blackened. The blackening technique creates a spicy, charred crust on the outside of the fish while keeping the inside moist and tender.
The spice blend typically includes a combination of paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. The fillet is usually coated in melted butter and then dipped in the spice blend to ensure that it is evenly coated. The fillet is then cooked in a hot cast iron skillet until the spices are charred and the fish is cooked through.
Blackened redfish is often served with a side of rice, vegetables, and lemon wedges for squeezing over the top. It's a flavorful and delicious dish that is popular in Cajun and Creole cuisine, and has since become a favorite of seafood lovers around the world.
