As hard as it may be to believe, blackening hasn’t always been an important part of Cajun cooking. Chef Paul Prudhomme pioneered the method in the early 1980s while cooking at New Orleans’ Commander’s Palace and it’s since become an essential element of Cajun cuisine.
The secret to blackening? It’s a complex mix of high heat, butter, and the perfect seasonings. We use Slap Ya Mama Hot Cajun Seasoning mix to ensure we get the flavor right every single time. Try this recipe for Blackened Redfish, an exclusive recipe from Growing Up Cajun, a collection of recipes from the Slap Ya Mama family. We know you’ll love it too.
- ½ cup unsalted butter, melted
- 2 pounds redfish fillets
- 3 to 4 tablespoons Slap Ya Mama Hot Cajun Seasoning
- 1 tablespoon olive oil
- 4 lemons, halved
- Preheat grill to high heat (400° to 450°). Preheat a 12-inch cast-iron skillet on grill for 15 minutes.
- Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with Slap Ya Mama Hot Cajun Seasoning; pat gently to coat.
- Add oil to skillet (oil should smoke); place fish in skillet. Cook, covered, until browned, 3 to 4 minutes. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Carefully remove skillet from grill.
- Place lemons, cut side down, on grill. Cook, covered, until charred, 3 to 4 minutes. Serve with fish.