Crescent City Style Blackened Redfish
Inspired by the bold Cajun flavors of Crescent City Grill in Hattiesburg, MS, this blackened redfish delivers a smoky, spiced crust over flaky fish with a rich bourbon butter sauce — a Southern Gulf Coast classic at just 420 calories per serving.
20m
4
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Ingredients
- 4 redfish fillets (6–8 oz each), skin on
- 4 tablespoons unsalted butter, divided
- 2 tablespoons avocado oil or clarified butter
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1 teaspoon kosher salt
- 3 tablespoons bourbon
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- 1
Make the Blackening Spice Blend
In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, black pepper, white pepper, and kosher salt. Mix thoroughly until evenly blended. This is your Cajun blackening seasoning — taste a tiny pinch and adjust the cayenne to your preferred heat level.
- 2
Prepare the Redfish
Pat the redfish fillets completely dry on both sides with paper towels — this is critical for achieving a proper blackened crust. Drizzle 1 tablespoon of avocado oil or clarified butter evenly over all fillets, coating lightly on both sides. Generously press the blackening spice blend onto both sides of each fillet, ensuring full, even coverage.
- 3
Heat the Cast Iron Skillet
Place a large cast iron skillet over high heat and allow it to preheat for 4–5 minutes until it is extremely hot and just beginning to smoke. This intense heat is essential for authentic blackening. Open windows or turn on ventilation — this process will create significant smoke. Do not skip heating the pan fully.
- 4
Blacken the Fish
Add the remaining 1 tablespoon of avocado oil to the screaming-hot cast iron skillet. Carefully lay the redfish fillets skin-side up into the pan. Cook undisturbed for 3–4 minutes until a deeply charred, aromatic blackened crust forms. Flip each fillet carefully using a wide spatula and cook for an additional 2–3 minutes until the fish is cooked through and flakes easily at the thickest part. Remove fillets to a warm plate and tent loosely with foil.
- 5
Make the Bourbon Butter Sauce
Reduce heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Carefully add the bourbon — it may briefly flame if using a gas burner (tilt pan away from you). Allow the bourbon to reduce for 1 minute, scraping up any blackened bits from the pan. Stir in the fresh lemon juice and remaining 2 tablespoons of cold butter, whisking until the sauce emulsifies into a glossy, cohesive consistency. Season with salt to taste.
- 6
Plate and Garnish
Arrange each blackened redfish fillet on a warm plate skin-side down. Spoon the bourbon butter pan sauce generously over each fillet. Sprinkle with fresh chopped parsley and serve immediately with lemon wedges on the side. Pairs beautifully with dirty rice, creamy stone-ground grits, or a simple slaw.
Chef's Tips
The key to authentic blackened fish is a blazing hot cast iron pan and a completely dry fillet — any moisture will steam the fish instead of searing it. If redfish (red drum) is unavailable, snapper, mahi-mahi, or grouper are excellent Gulf Coast substitutes. For a milder version, reduce cayenne to 1/2 teaspoon and add 1/2 teaspoon of sweet paprika in its place. The bourbon butter sauce can be made dairy-free by substituting high-quality vegan butter. Always use clarified butter or a high-smoke-point oil when blackening to prevent burning the fat before the crust develops.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this crescent city style blackened redfish
How long does it take to make Crescent City Style Blackened Redfish?
This recipe takes 35 minutes total time, including 20 minutes prep time and 15 minutes cooking time.
How many servings does this Crescent City Style Blackened Redfish recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Crescent City Style Blackened Redfish recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Crescent City Style Blackened Redfish recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this crescent city style blackened redfish ahead of time?
Yes! You can prepare this crescent city style blackened redfish up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover crescent city style blackened redfish?
Store leftover crescent city style blackened redfish covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with crescent city style blackened redfish?
This crescent city style blackened redfish pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze crescent city style blackened redfish?
Yes, this crescent city style blackened redfish freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.