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Cajun Blackened Red Fish with Brown Butter-Garlic Sauce and Summer Herbs

Karen's Cajun- Style Blackened Redfish with Summer Herbs in a Cast Iron Skillet

Cajun Seasoning Enlivens Red Fish - Blackened in Minutes in a Cast Iron Pan. Glazed with a Browned Butter Pan-Sauce with Garlic and Many Summer Herbs.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
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Ingredients

Coating the Red Fish:

  • 8 medium red fish fillets* (about 1.25 - 1.50 pounds) cleaned and dried
  • 2 tablespoons melted unsalted butter I use organic
  • 4 teaspoons Karen's Best Cajun Seasonings (see recipe)
  • 1 teaspoons sea salt (or to taste)
  • 1/2 teaspoon neutral oil I use safflower oil; expeller pressed

Finishing the dish:

  • 4 tablespoons unsalted butter add more by tablespoon if you want (I think this is sufficient.)
  • 2 tablespoons fresh garlic peeled and sliced
  • 3 tablespoons fresh summer herbs** small leaves, or torn, or cut
  • 2 tablespoons fresh lemon juice

Instructions

  • Add the redfish fillets to a large plate to hold. Brush the fillets on both sides with the 2 T. melted butter. Mix Cajun seasonings with salt - add seasonings evenly to both sides of the fillets.
  • Brush cast iron pan with oil. Heat the cast iron skillet over medium high heat - TURN ON YOUR EXAUST FAN!
  • Heat the pan until it is smoking and very hot. Add the fillets to the skillet. Cook until "blackened nicely underneath and quickly our them over with a spatula. Let cook in the second side until well blackened - then remove to a clean plate or baking sheet.
  • Turn heat OFF underneath the pan, and let cool down. When no longer hot but warm - add the remaining 4 tablespoons butter. When melted and the sliced garlic and give a big stir. Let the garlic cook and the butter will lightly brown - will cook for about 4 minutes.
  • Add the fillets back into the pan, cover them with the Summer Herbs - baste with the garlic butter from the pan. (Check to make sure the fish flakes and has cooked through.) Pour the fresh lemon juice over the fish.

To Serve:

  • Plate the fish on 4 individual plates - add some lemon wedges or slices. Serve with rice and a green vegetable.

Notes

Karen's Best Cajun Seasonings (see recipe)
Red Fish Fillets:
 My fillets were a medium size; so I'm serving 2 per person. Other firm species of fish you can blacken are: snapper, mahi, grouper, trout or even salmon.
Summer Herbs: I'm using what I am growing ~  Fresh Dill, parsley, basil, thyme, marjoram, oregano and variegated sage. 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Main Course
CUISINE: American
KEYWORDS: blackened red fish, Karen's Best Cajun Seasonings, Karen's Cajun- Style Blackened Redfish
Nutrition Facts
Karen's Cajun- Style Blackened Redfish with Summer Herbs in a Cast Iron Skillet
Amount per Serving
Calories
343
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
136
mg
45
%
Sodium
 
984
mg
43
%
Potassium
 
453
mg
13
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
26
g
52
%
Vitamin A
 
857
IU
17
%
Vitamin C
 
7
mg
8
%
Calcium
 
132
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.