Pan-Seared Blackened Texas Redfish with Lemon Butter
A bold blackened Texas redfish fillet pan-seared to perfection and topped with a bright lemon butter sauce. This american-inspired seafood ready in about 22 minutes pairs paprika, cayenne pepper, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 Texas redfish fillets
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 4 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
Instructions
- Step 1: Combine 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Pat dry 4 Texas redfish fillets (6 oz each) and evenly coat both sides with the spice mix.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets skin-side down and cook for 4-5 minutes until the edges are crispy and blackened, then flip and cook for an additional 3-4 minutes until cooked through.
- Step 3: Remove fillets from skillet and set aside. Lower heat to medium, add 4 tbsp unsalted butter and 2 tbsp fresh lemon juice to the skillet. Stir until the butter melts and the sauce thickens slightly, about 1-2 minutes.
- Step 4: Spoon the lemon butter sauce over the fillets and garnish with 1 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Blackened Texas Redfish with Lemon Butter take to make?
Total time is about 22 minutes (10 min prep + 12 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 Pan-Seared Blackened Texas Redfish with Lemon Butter?
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 Pan-Seared Blackened Texas Redfish with Lemon Butter?
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 Pan-Seared Blackened Texas Redfish with Lemon Butter 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 Pan-Seared Blackened Texas Redfish with Lemon Butter?
American 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.
