If you’ve got a fresh redfish filet and a hot cast iron skillet, you’re just minutes away from one of the boldest, most flavorful ways to enjoy fish on the Gulf Coast. This Cajun blackened redfish recipe brings out that buttery crust and Southern spice that hits all the right notes — with just a handful of ingredients and a sizzling sear.
Rinse your filets, pat dry, and remove any leftover bones from filleting.
Melt ½ stick of butter and brush it all over the fish to act as a binder.
Coat both sides of the filets with blackening seasoning and let them rest while you heat the pan.
Melt 2 tablespoons of butter in a cast iron skillet over medium-high heat. Bring it to a bubbling boil, but don’t let it burn.
Carefully add the filets to the pan. Cook for about 2½ minutes per side. Add more seasoning to the top if needed.
Check for internal temp around 140–145°F. Remove from heat and let rest — the fish will finish cooking through.
🔥 Flavor Tip: Don’t let the butter burn. You’re blackening the seasoning — not scorching the fish. If your butter gets dark before the fish hits the pan, start fresh.
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💬 Final Thoughts
This one turned out white, flaky, and packed with that smoky Cajun crust we love. It’s a go-to method anytime we’ve got redfish in the cooler. Got a favorite twist on this recipe? Let us know in the comments — we’d love to hear how y’all blacken your catch.
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A 25-inch redfish turns into Southern gold with this cast iron blackened recipe. Quick, bold, and packed with coastal flavor — it’s everything you want from a Gulf Coast classic.
