Louisiana Blackening Basics

Blackened Redfish Over Spiced Rice Pilaf
Makes 4 servings
  • ½ cup mayonnaise
  • 3 tablespoons sweet pickle relish
  • 3 tablespoons Creole mustard
  • 2 tablespoons sour cream
  • 2 tablespoons chopped capers
  • 2 tablespoons chopped fresh tarragon, divided
  • ¼ teaspoon kosher salt
  • 1 tablespoon plus 2 teaspoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 cup long-grain rice
  • ¼ cup dry white wine
  • 2 cups seafood broth
  • 1 (14.5-ounce) can diced tomatoes
  • 4 teaspoons Blackening Rub, divided (recipe follows)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 4 (6- to 8-ounce) redfish fillets
  • 1 tablespoon unsalted butter
  • Garnish: lemon wedges


Give the meat or fish time to develop a blackened crust before turning.

1. In a small bowl, whisk together mayonnaise, relish, mustard, sour cream, capers, 1 tablespoon tarragon, and salt. Cover and refrigerate up to 5 days.

2. In a medium saucepan, heat 2 teaspoons oil over medium-high heat. Add garlic, and cook, stirring, for 1 minute or until tender. Add rice, and stir about 2 minutes or until rice becomes translucent. Add wine, and bring to a boil. Cook, stirring, until wine is absorbed. Add broth and tomato, and bring to a boil. Add 2 teaspoons Blackening Rub, stirring to combine. Reduce heat to medium-low; cover, and cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat. Stir in parsley, dill, and remaining 1 tablespoon tarragon until combined.

3. Preheat grill to 400°. Place a 12-inch cast-iron skillet on grill while grill heats.

4. Sprinkle remaining 2 teaspoons Blackening Rub evenly over fish. Add remaining 1 tablespoon oil to skillet; when oil begins to smoke, place fish gently into pan, rub-side down. Add butter. Cook 21/2 minutes per side or until flesh flakes with a fork. Remove from pan. Serve immediately with rice and sauce. Garnish with lemon, if desired.

Blackening Rub
Makes about ¼ Cup
  • 1 tablespoon Spanish paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon celery salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chipotle pepper
  • 1 teaspoon crushed black pepper
  1. In a small bowl, combine all ingredients. Transfer to a sealed container, and store up to 6 months.



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