Cajun Blackened Redfish with Spanish Rice and Peach & Mango Salsa

Share This Recipe

Use the buttons below to share this recipe on popular social networks, print, or email it to a friend.
Cajun Blackened Redfish with Spanish Rice and Peach & Mango Salsa
Serves 2
Cajun Blackening is a technique popularized by the late, Celebrity Chef Paul Prudhomme. The food (usually fish) is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It’s then cooked in a very hot cast-iron skillet. The brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. The original recipe calls for Redfish, but the same method of preparation can be applied to other types of fish or other foods such as beef steaks or chicken.
Write a review
  1. 2 Redfish Fillets (Boneless, Skinless)
  2. ¼ Cup Melted Butter
  3. ½ Cup Nino's Cajun Blackening Seasoning
  4. 1 Cup Spanish Rice
  5. ½ Cup Nino’s Peach & Mango Salsa
  1. Paint chilled Redfish fillets on both sides with melted butter.
  2. Apply Cajun seasoning to each buttered side liberally.
  3. In a well ventilated area, heat a thick bottomed skillet on medium high and without adding any oil, place the Redfish fillets in pan and blacken on both sides approximately 3 to 5 minutes.
  4. Depending on thickness of the fillets, complete cooking of fillets in a 350 F oven or microwave oven.
  5. Serve with Spanish Rice and top with Nino’s Peach & Mango Salsa.
Nino Salvaggio