Introduction
Experience the bold flavors of Louisiana with this Cajun Blackened Redfish, perfectly seared on the Arteflame grill for a crispy crust and juicy interior. Searing the redfish on the center grill grate at 1,000°F locks in the flavors, while the Arteflame’s flat cooktop ensures even cooking to perfection.
Ingredients
- 4 fresh redfish fillets, skin on
- 2 tablespoons butter, melted
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh lemon juice
- Chopped parsley for garnish
Instructions
Step 1: Prepare the Arteflame grill
- Pour some vegetable oil on three paper napkins and place them in the grill.
- Stack firewood over the soaked napkins and light the paper.
- Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.
Step 2: Season the redfish fillets
- Pat the redfish fillets dry with a paper towel.
- Brush both sides of each fillet with melted butter.
- Combine Cajun seasoning, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl.
- Generously coat both sides of each fillet with the seasoning blend.
Step 3: Sear the redfish on the center grill grate
- Place the fillets skin-side down on the center grill grate.
- Sear for about 1-2 minutes per side to develop a crispy blackened crust.
Step 4: Finish cooking on the flat cooktop
- Move the seared fillets onto the flat cooktop to finish cooking to the desired doneness.
- Cook for another 3-4 minutes per side until the internal temperature reaches 135°F.
- Remove the fillets from the grill when the internal temperature is 120°F, as they will continue cooking after removal.
Step 5: Garnish and serve
- Drizzle the fillets with fresh lemon juice for extra flavor.
- Garnish with chopped parsley.
- Serve immediately with your favorite sides.
Tips
- Always preheat your Arteflame grill for the best sear.
- Use a high-quality Cajun seasoning for maximum flavor.
- Let the fish rest for a few minutes after removing it from the grill.
- Pair with grilled vegetables or rice for a complete meal.
- Adjust the cayenne pepper to control the spice level.
Variations
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Lemon Herb Redfish: Replace Cajun seasoning with a mix of lemon zest, thyme, and rosemary for a fresh citrusy taste.
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Garlic Butter Redfish: Mix melted butter with minced garlic and brush over the fillets before grilling.
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Blackened BBQ Redfish: Add a hint of brown sugar and smoked paprika for a sweet and smoky twist.
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Spicy Creole Redfish: Use Creole seasoning and a touch of hot sauce for an extra Louisiana-inspired kick.
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Parmesan Crusted Redfish: Sprinkle grated Parmesan cheese onto the fillets before the final cook on the flat cooktop.
Best pairings
- Grilled asparagus or zucchini
- Butter-glazed corn on the cob
- Creamy coleslaw
- Cajun-spiced rice
- A refreshing citrus salad
Conclusion
The Arteflame grill makes grilling this Louisiana-style Cajun Blackened Redfish simple and incredibly flavorful. The high-heat sear locks in juices, creating a crispy blackened crust while keeping the fish tender and juicy. Give this recipe a try and enjoy the bold flavors of the South!