Wood-Fired Cajun Blackened Redfish with Asian Chili Lime Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A spicy Cajun blackened redfish fillet finished with a tangy Asian-inspired chili lime glaze that balances smoky, spicy, and citrus flavors. This asian fusion-inspired seafood ready in about 27 minutes pairs Cajun seasoning, olive oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 12 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a wood-fired grill or grill pan to medium-high heat (about 450°F). Pat 4 redfish fillets dry and season both sides evenly with 2 tbsp Cajun seasoning.
  2. Step 2: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 2 tbsp fresh lime juice, 3 minced garlic cloves, and 1 tsp red chili flakes until combined. Set aside.
  3. Step 3: Brush the grill grates with 1 tbsp olive oil to prevent sticking. Place the fillets on the grill and cook for 4-5 minutes per side until the edges are charred and the fish flakes easily with a fork.
  4. Step 4: During the last minute of grilling, brush the fillets generously with the chili lime glaze to caramelize slightly.
  5. Step 5: Remove fish from grill, drizzle any remaining glaze over the top, and garnish with 2 tbsp chopped fresh cilantro. Serve immediately.

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Frequently asked questions

How long does Wood-Fired Cajun Blackened Redfish with Asian Chili Lime Glaze 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 Cajun Blackened Redfish with Asian Chili Lime Glaze?

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 cajun seasoning from drying out.

Can I substitute ingredients in Wood-Fired Cajun Blackened Redfish with Asian Chili Lime Glaze?

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 Cajun Blackened Redfish with Asian Chili Lime Glaze 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 Cajun Blackened Redfish with Asian Chili Lime Glaze?

Asian Fusion 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.

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