Blackened Redfish with Spicy Remoulade

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Pan-seared redfish coated in a smoky, spicy Creole blackening seasoning served with a tangy remoulade sauce that adds a creamy kick. This Creole-inspired seafood recipe, ready in about 25 minutes, pairs redfish fillets, paprika, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) redfish fillets
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 tbsp minced parsley

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to make the blackening seasoning.
2. Step 2: Pat dry 4 redfish fillets (6 oz each) and generously coat both sides with the blackening seasoning.
3. Step 3: Heat 3 tbsp unsalted butter in a large cast-iron skillet over medium-high heat until melted and foaming.
4. Step 4: Add the fillets to the pan and cook for 3-4 minutes per side until the crust is dark and fish flakes easily with a fork.
5. Step 5: Meanwhile, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tbsp lemon juice, 1 tsp hot sauce, and 1 tbsp minced parsley in a small bowl to create the remoulade sauce.
6. Step 6: Serve the blackened redfish hot with a generous dollop of the spicy remoulade sauce.