Creole Blackened Redfish with Spicy Remoulade
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 ready in about 25 minutes pairs fillets (6 oz each) 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
Instructions
- 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.
- Step 2: Pat dry 4 redfish fillets (6 oz each) and generously coat both sides with the blackening seasoning.
- Step 3: Heat 3 tbsp unsalted butter in a large cast-iron skillet over medium-high heat until melted and foaming.
- 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.
- 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.
- Step 6: Serve the blackened redfish hot with a generous dollop of the spicy remoulade sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creole Blackened Redfish with Spicy Remoulade take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creole Blackened Redfish with Spicy Remoulade?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep paprika from drying out.
Can I substitute ingredients in Creole Blackened Redfish with Spicy Remoulade?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creole Blackened Redfish with Spicy Remoulade for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creole Blackened Redfish with Spicy Remoulade?
Creole seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
