Blackened Redfish

Ingredients

• 1.5 lbredfish fillets$20.86
• 0.5 cupunsalted butter, melted$2.39
• 1 tbsppaprika$0.92
• 1 tspgarlic powder$0.06
• 1 tsponion powder$0.02
• 1 tspdried thyme$0.31
• 1 tspdried oregano$0.31
• 1 tspcayenne pepper$0.04
• 1 tspkosher salt$0.02
• 0.5 tspblack pepper$0.15
• 4 eachlemon wedges$0.92
• Total for 4 servings$26.00

Most of the cost is redfish fillets ($20.86) and unsalted butter, melted ($2.39). With oil, spices and staples already at home, the shop drops to about $25.06. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a small shallow bowl, thoroughly combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, kosher salt, and black pepper.
2. Pat the redfish fillets completely dry with paper towels, then brush both sides with half of the melted unsalted butter.
3. Press the spice mixture generously and evenly onto both sides of each redfish fillet to form a complete crust.
4. Heat a heavy cast-iron skillet over high heat for 5 to 7 minutes until smoking hot; ensure your kitchen is well ventilated.
5. Carefully place the redfish fillets in the hot skillet without overlapping, and drizzle 1 teaspoon of the remaining melted unsalted butter over each fillet.
6. Sear undisturbed over high heat for 2 to 3 minutes until a dark, blackened crust forms on the bottom.
7. Carefully flip the redfish fillets, drizzle with the rest of the melted unsalted butter, and cook for another 2 to 3 minutes until the crust is blackened, the fish flakes easily with a fork, and the internal temperature reaches 145°F (63°C).
8. Transfer the blackened redfish fillets to warmed dinner plates and serve immediately with lemon wedges.