Blackened Redfish with Creamy Grits and Barbecue Butter
Yields: 4 servings
  • 4 (8-ounce) redfish fillets
  • ¾ cup plus 8 teaspoons unsalted butter, melted and divided
  • 3 tablespoons Blackening Seasoning (recipe follows)
  • ¼ cup Barbecue Butter (recipe follows)
  • 2 tablespoons heavy whipping cream
  • Creamy Stone-Ground Grits (recipe follows)
  • Garnish: sliced green onion
  1. Dip redfish fillets in ¾ cup melted butter, and place on parchment paper. Dust fillets generously with Blackening Seasoning on both sides, and press seasoning into fillets.
  2. Heat a large cast-iron skillet over high heat for 10 minutes. Carefully place each fillet in pan, and pour 1 teaspoon melted butter over each fillet. Cook until bottoms of fillets are charred, about 2 minutes. Turn fillets, and pour another 1 teaspoon of the remaining melted butter over each fillet. Cook fillets until a little flaky on edges. (Cooking time will vary due to heat of pan.) Remove from heat, and set aside.
  3. In a small skillet, add Barbecue Butter and cream. Heat over medium or medium-low heat until thickened, whisking until combined.
  4. Place Creamy Stone-Ground Grits in center of a serving plate, and top with blackened redfish fillet. Spoon Barbecue Butter on top. Garnish with green onion, if desired.
Recipe by Louisiana Cookin at