Karen's Cajun Blackened Redfish with Summer Herbs

Cajun Seasoning Enlivens Red Fish – Blackened in Minutes in a Cast Iron Skillet. Glazed with a Browned Butter Pan-Sauce with Garlic and Fresh Summer Herbs.

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

See my Recipe: Karen’s Best Cajun Seasoning Blend (recipe referenced)

My recipe packs all the flavor without using the excessive butter found in many versions. Chef Paul Prudhomme famously used two sticks of butter for four servings; this method keeps the richness but trims the fat for a brighter finish.

Karen’s Best Cajun Seasoning Blend — **Karen’s Best Cajun Seasonings (homemade blend)**

Why make your own seasoning?

Your spices are freshly ground for better aroma and flavor.
You control the salt level. Many commercial blends list salt as the primary ingredient; a homemade blend lets you keep it salt-free or season to taste.

Source the freshest Red Fish Fillets - mine from The Local Catch, RI — **Source the freshest red fish fillets you can find — local, wild-caught when possible.**

I’m fortunate to pick up fish from a local vendor at my farmers’ market. Fresh, responsibly sourced fillets make a real difference in texture and flavor. Redfish has a mild taste and medium-firm texture that holds up well to blackening.

Blackened Red Fish with Karen’s Best Cajun Seasoning Blend — **Blackened red fish fillets coated with a homemade Cajun seasoning blend**

Karen's Cajun-Style Blackened Red Fish — **Cajun-style blackened red fish — tuck the fillets into the pan sauce so they finish in the browned garlic butter and herbs.**

Finishing the Dish

After flash-blackening the fillets in a very hot cast iron skillet, I remove them briefly, then use the same pan to melt butter and cook sliced garlic until the butter lightly browns. Returning the fish to the pan and tucking it into the garlic-brown-butter sauce with bright summer herbs and a squeeze of lemon adds flavor without drowning the fish in fat. Cook until the fish is just opaque and flakes easily — overcooking dries it out.

Hints and Tips for Blackening Fish

Blackened food is not burned; the spice coating chars to a deep brown or almost black color while sealing in moisture.
A cast iron skillet is ideal because it retains and distributes heat evenly, creating a crisp, flavorful crust. A large nonstick skillet can work in a pinch.
Blackening seasoning is a savory, spicy mix — garlic powder, onion powder, chili powder and cayenne give it a distinctive bite.
Cajun seasoning varies by cook; generally it can be quite spicy. Making your own blend yields the freshest, most balanced flavor for your palate.
Use a little neutral oil in the pan before searing to prevent sticking and to help the spices develop a crust.
Blackening relies on a very hot pan rather than an open flame; the result is a charred outer layer from the spices rather than grill marks.

About Redfish

Redfish offers a mild flavor and medium-firm texture that stands up to bold seasoning.
It ranges from New England waters down through the Gulf Coast. Other excellent candidates for blackening include snapper, mahi, grouper, trout and even salmon.

History of Blackened Redfish

Chef Paul Prudhomme, of K-Paul’s Louisiana Kitchen in New Orleans, popularized blackened redfish. He coated fillets in a robust spice mixture and flash-fried them in a red-hot cast iron skillet until the spices charred and the interior remained moist.
The technique was not a traditional Cajun canon but became a signature creation that spread from restaurants to home kitchens nationwide.

Enjoy this vibrant, satisfying dish — brightened with fresh herbs and lemon for balance. Karen

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

Cajun seasoning enlivens red fish — blackened quickly in a cast iron skillet and glazed with a brown butter-garlic pan sauce finished with summer herbs and lemon.

Equipment

1 cast iron skillet (12–14″)

Ingredients

Coating the Red Fish

8 medium red fish fillets* (about 1.25–1.50 lb), cleaned and dried
2 tablespoons melted unsalted butter
4 teaspoons Karen’s Best Cajun Seasonings (see referenced recipe)
1 teaspoon sea salt, or to taste
1/2 teaspoon neutral oil (safflower or similar) for the pan

Finishing the Dish

4 tablespoons unsalted butter (add more by tablespoon if desired)
2 tablespoons fresh garlic, peeled and sliced
3 tablespoons fresh summer herbs (small leaves, torn or chopped)
2 tablespoons fresh lemon juice

Instructions

Place the fillets on a large platter. Brush both sides with the 2 tablespoons melted butter. Combine the Cajun seasoning and salt, then evenly coat both sides of the fillets with the seasoning.
Brush the cast iron pan lightly with the neutral oil. Heat the skillet over medium-high heat until very hot and smoking. (Use good ventilation.)
Carefully add the fillets to the hot skillet. Sear until the bottom is well blackened, then flip with a spatula and blacken the second side. Remove the fillets to a clean plate or baking sheet.
Remove the pan from high heat and allow it to cool until only warm. Add the remaining 4 tablespoons of butter and the sliced garlic. Stir and let the garlic cook as the butter begins to brown, about 3–4 minutes.
Return the fillets to the pan and cover them with the summer herbs, basting with the garlic-butter sauce. Check that the fish flakes and is cooked through. Pour fresh lemon juice over the fillets just before serving.

To Serve

Plate the fish on individual plates with lemon wedges. Serve with rice and a green vegetable or your preferred sides.

Notes

Karen’s Best Cajun Seasonings (referenced) provides the signature flavor for this dish. Use fresh or dried herbs according to availability. Summer herbs I use include dill, parsley, basil, thyme, marjoram, oregano and variegated sage. Fillet sizes vary; medium fillets allow two per person. Other firm-fleshed fish such as snapper, mahi, grouper, trout or salmon also work well.

Nutrition (approximate per serving)

Additional Info

Course: Main Course | Cuisine: American