Blackened redfish (or black drum)

Blackening is a technique: butter-dipped fillets rolled in a spice blend and seared in a very hot cast iron pan, so the spices char into a dark crust while the inside stays moist.

It suits a fillet that is not too thick, and it makes a lot of smoke. Cook outdoors on a burner if you can, or run the strongest hood fan you have.

About 20 min. Serves 4.

Ingredients

• 4 skinless red drum or black drum fillets (6 to 7 oz each), patted dry
• 4 tbsp unsalted butter, melted, plus 2 tbsp more for finishing
• Lemon wedges, to serve

Blackening seasoning

• 1 tbsp sweet paprika
• 1½ tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cayenne pepper (½ tsp for milder heat)
• ¾ tsp white pepper
• ¾ tsp black pepper
• ½ tsp dried thyme
• ½ tsp dried oregano

Method

1. Whisk all the spices together in a shallow dish.
2. Heat a heavy 12-inch cast iron skillet over high heat for about 5 minutes, until it is smoking hot. Cook outdoors on a burner, or under a strong exhaust hood.
3. Dip each fillet in the 4 tbsp melted butter so both sides are coated, then dredge it in the spice blend and shake off the extra.
4. Lay the fillets in the dry, hot skillet without crowding it, in two batches if needed, and drizzle about ½ tbsp of the finishing butter over each.
5. Sear 2½ to 3 minutes a side, until the spices form a dark crust and the center flakes. Serve right away with lemon.

Notes

• Cook fish to 145°F in the thickest part, which is the FDA’s temperature for fish. Check with a thermometer.
• The crust is dark by design, but it should smell toasted and spicy, not bitter. If the pan smells acrid, lower the heat a little.
• Trim the dark red strip along the side of each fillet (the bloodline) if you want the mildest flavor.
• Red and black drum have size and bag limits and need the right tags. Check TPWD’s current rules before you keep fish.
• TPWD lists consumption advisories for some Texas waters. If you caught the fish, check the advisories for that water before you cook it.

Sources: FDA: Selecting and Serving Fresh and Frozen Seafood Safely (content current as of Mar. 5, 2024), TPWD: Fish Consumption Bans and Advisories.

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