Wood-Fired Blackened Redfish with Creole Remoulade
This New Orleans-inspired seafood dish features tender redfish fillets blackened with bold Cajun spices and served with a tangy Creole remoulade sauce. This seafood-inspired seafood ready in about 27 minutes pairs about 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 320 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 pieces, about 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
- 2 tbsp olive oil
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp lemon juice
- 1 tbsp capers, chopped
- 2 tbsp green onions, thinly sliced
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Preheat a wood-fired grill or a grill pan over medium-high heat to about 450°F. In a small bowl, mix 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 create the blackening spice blend.
- Step 2: Pat dry 4 redfish fillets (6 oz each) and brush both sides with 2 tbsp olive oil. Generously coat each fillet with the spice blend, pressing gently to adhere.
- Step 3: Place the fillets on the hot grill and cook for 4-5 minutes per side until the fish is opaque and flakes easily with a fork, with a dark, charred crust.
- Step 4: While the fish grills, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 2 tbsp lemon juice, 1 tbsp chopped capers, 2 tbsp thinly sliced green onions, and 2 tbsp chopped fresh parsley in a small bowl until smooth and well combined.
- Step 5: Serve the blackened redfish fillets hot, topped with a generous spoonful of the Creole remoulade sauce on each portion.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wood-Fired Blackened Redfish with Creole Remoulade take to make?
Total time is about 27 minutes (15 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 Wood-Fired Blackened Redfish with Creole 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 Wood-Fired Blackened Redfish with Creole 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 Wood-Fired Blackened Redfish with Creole 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 Wood-Fired Blackened Redfish with Creole Remoulade?
Seafood 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.
