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Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥450kcal
💪38gProtein
🌾2gCarbs
🥑32gFat
🌿1gFibre
⚖️200 gServing

* Per serving · 200 g. May vary.

Allergens

🐟 Fish

Blackened Redfish

How to order / say it
Say it Blackened Redfish — [blak-end red-fish]
Order I'd like the Blackened Redfish, please.
Say locally

Redfish fillets coated with spice and pan-seared to perfection.

Why try it?

This dish highlights Central Florida's access to fresh Gulf seafood and brings robust Creole and Cajun influences into local cuisine, representing Orlando's embrace of diverse culinary styles.

How it tastes

Blackened Redfish is characterized by its crispy, dark crust achieved through a fiery combination of spices and high-heat cooking, while the interior remains tender and juicy, offering a satisfying heat and richness.

Origin & History — first documented: 1980

Popularized in the 1980s by celebrity chefs in the Gulf region, the blackening technique exemplified the area's rich seafood and spice culture, quickly gaining national attention and becoming a cherished dish in Florida.

Recipe

Ingredients

  • 🐟 400 g redfish fillets
  • 🧂 1 tsp cayenne pepper
  • 🧂 2 tsp paprika
  • 🧂 1 tsp black pepper
  • 🧂 1 tsp salt
  • 🥛 100 g butter

Method

  1. 1 Mix spices and coat both sides of the redfish fillets.
  2. 2 Heat butter in a cast iron skillet over high heat.
  3. 3 Sear fish for 2-3 minutes on each side or until blackened and cooked through.
  4. 4 Serve immediately with a squeeze of fresh lemon.

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All North America recipes — United States — Orlando — Blackened Redfish
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