Cajun Blackened Redfish with Remoulade

Ingredients

• 4 redfish fillets (or snapper/mahi-mahi), 6 oz each
• 1 stick (8 tbsp) unsalted butter, melted, plus more for basting
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp black pepper
• 1 cup mayonnaise
• 2 tbsp whole-grain Creole mustard
• 1 tbsp prepared horseradish
• 1 tbsp capers, minced
• 1 garlic clove, grated
• 1 tbsp fresh lemon juice

Instructions

1. 1

   Make the remoulade by combining mayonnaise, Creole mustard, horseradish, capers, grated garlic, and lemon juice. Season with salt and a pinch of cayenne. Refrigerate.

2. 2

   Combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, white pepper, and black pepper in a small bowl.

3. 3

   Dip each fish fillet in melted butter on both sides, then coat generously with the spice mixture, pressing to adhere.

4. 4

   Heat a cast-iron skillet over the highest heat possible for 5–10 minutes until extremely hot. Open windows — this will produce significant smoke.

5. 5

   Add 1 tbsp butter to the skillet. Immediately add fish fillets. They should sizzle violently.

6. 6

   Cook for 2–3 minutes without moving until the bottom is truly blackened (not just browned). Flip carefully.

7. 7

   Add another knob of butter and cook for 2–3 more minutes until the second side is blackened and the fish flakes at its thickest point.

8. 8

   Plate immediately with a generous spoonful of remoulade, and sides of coleslaw and corn on the cob.