Pan-Seared Blackened Redfish with Lemon Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Spicy blackened redfish pan-seared to perfection and finished with a bright lemon butter sauce for a balanced, flavorful dish. This American-inspired seafood recipe, ready in about 25 minutes, pairs redfish fillets, blackening seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 370 cal/serving
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Ingredients

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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Instructions

  1. Step 1: Pat dry 4 redfish fillets and season both sides evenly with 3 tbsp blackening seasoning, pressing to adhere.
  2. Step 2: Heat 2 tbsp olive oil in a large cast iron skillet over medium-high heat until shimmering.
  3. Step 3: Add the fillets to the hot skillet and cook for 4 minutes without moving, until the edges are dark and crisp.
  4. Step 4: Flip the fillets carefully and cook an additional 3-4 minutes until the fish is cooked through and flakes easily.
  5. Step 5: Remove fillets from skillet and set aside on a warm plate.
  6. Step 6: Reduce heat to medium and add 4 tbsp unsalted butter and 2 minced garlic cloves to the same skillet. Sauté the garlic for 1 minute until fragrant.
  7. Step 7: Stir in 2 tbsp fresh lemon juice, 1 tbsp chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Pour the lemon butter sauce over the fish and serve immediately.

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