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.
Servings: 4 servings
Equipment
- 1 cast iron skillet 12 - 14"
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.
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.
Nutrition
Calories: 343kcal | Carbohydrates: 5g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 984mg | Potassium: 453mg | Fiber: 1g | Sugar: 1g | Vitamin A: 857IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 2mg