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There’s nothing quite like the satisfaction of catching your own fish while on a charter in Venice, Louisiana. Whether you’re reeling in a redfish or speckled trout, the next step is the most delicious part—cooking it! Redfish, known for its mild, flaky texture and delicate flavor, is one of the most popular catches in Tuna Town, and it’s perfect for a variety of dishes. But if you want to try a classic and bold Louisiana recipe, there’s nothing better than Blackened Redfish.

In this blog post, we’ll guide you through a simple yet flavorful recipe that brings out the best in this delicious fish. You’ll be able to enjoy a true taste of Venice right at home, with ingredients you can easily find and preparation steps that are easy to follow.

What Makes Blackened Redfish So Special?

The “blackened” method of cooking fish originated in Louisiana, and it’s a true testament to the bold flavors that define the cuisine of the Gulf Coast. This technique involves seasoning the fish with a special blend of spices and cooking it at high heat, which creates a charred, crispy crust while keeping the inside moist and tender. The smoky, spicy exterior perfectly complements the mild, flaky white flesh of the redfish, making it an ideal dish for those who love rich, spicy flavors.

Redfish, also known as red drum, is abundant in the waters around Venice, Louisiana. This fish is known for its versatility in cooking—whether grilled, baked, or fried. However, the blackened technique is a fan favorite for a reason. It’s quick, flavorful, and a great way to prepare this local catch.

Ingredients:

For this recipe, you’ll need the following ingredients to make the blackened seasoning and cook the fish:

• For the Blackened Seasoning:
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (for an extra smoky flavor)
• For the Redfish:
  • 4 redfish fillets (about 6 ounces each), skin on
  • 2 tablespoons unsalted butter (or olive oil)
  • Fresh lemon wedges (for serving)
  • Fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Blackened Seasoning:

Start by preparing the blackened seasoning. In a small bowl, mix together the paprika, cayenne pepper, onion powder, garlic powder, thyme, oregano, salt, black pepper, and smoked paprika. The combination of these spices creates the perfect balance of heat and smokiness to complement the redfish.

2. Coat the Redfish Fillets:

Pat the redfish fillets dry with paper towels to remove any excess moisture. This will help the seasoning stick better and create a crispier crust. Next, generously coat both sides of the fillets with the blackened seasoning mixture. Don’t be shy with the seasoning—this is what gives the dish its signature flavor.

3. Heat the Pan:

The key to blackened redfish is cooking it at high heat to create that crispy crust. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s hot. Once the skillet is preheated, add the butter or olive oil. The butter will sizzle immediately, signaling that the pan is hot enough.

4. Cook the Redfish:

Carefully place the seasoned redfish fillets in the skillet, skin-side down if your fillets have skin. Cook for about 3-4 minutes on the first side. You’ll know it’s ready to flip when the fish releases easily from the pan and you can see a nice, golden-brown crust starting to form.

Once the first side is crisp and blackened, flip the fillets and cook for another 2-3 minutes on the second side, until the fish is opaque and flakes easily with a fork. The redfish should be cooked through but still moist and tender inside.

5. Serve and Enjoy:

Once the redfish fillets are perfectly cooked, remove them from the skillet and place them on a serving platter. Garnish with a squeeze of fresh lemon juice to brighten the flavors. For a finishing touch, sprinkle some freshly chopped parsley over the top.

Serve your blackened redfish alongside your favorite sides—perhaps some creamy coleslaw, garlic butter rice, or roasted vegetables. This dish pairs beautifully with a cold beer or a crisp white wine.

Why Redfish is Perfect for Blackening

Redfish is a firm, meaty fish with a slightly sweet flavor, making it the perfect candidate for the blackening technique. The strong spices form a beautiful crust on the outside, while the inside remains moist and tender. It’s the ideal balance of bold and delicate, capturing the essence of Louisiana cuisine.

Additionally, redfish is known for its sustainability. The species is abundant in the waters around Venice, Louisiana, and is an excellent choice for those who want to enjoy seafood responsibly. Catching redfish in the Gulf Coast waters is not only a great experience for anglers but also a sustainable choice for the environment.

Tips for Cooking Perfect Blackened Redfish Every Time

• Preheat Your Skillet: A hot pan is essential to achieving that signature blackened crust. Make sure the skillet is piping hot before adding the fish.
• Use a Cast-Iron Skillet: Cast-iron skillets are ideal for blackening because they retain heat evenly and help achieve that perfect, crispy crust.
• Adjust the Spice Level: If you prefer a milder dish, reduce the amount of cayenne pepper in the seasoning mix. On the other hand, if you love heat, feel free to add extra cayenne for a spicier kick.
• Don’t Overcook: Redfish is best when cooked just until it flakes easily. Overcooking can lead to dry fish, so keep an eye on it during the cooking process.

Conclusion:

Blackened redfish is a perfect way to enjoy one of the most abundant and delicious fish species in the waters of Venice, Louisiana. It’s a dish that brings the bold flavors of the Gulf Coast to your kitchen, and it’s simple enough to prepare on a busy weeknight or for a special occasion. With its crispy, smoky exterior and tender, flaky interior, blackened redfish is sure to become a favorite in your recipe repertoire.

Next time you’re out on a fishing charter in Venice, remember that your catch could lead to this fantastic, flavorful dish. Book your charter with Devine Sportfishing today and experience the thrill of catching—and cooking—your own redfish in the waters of Tuna Town.

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