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Can We Talk About This Dish?
I’ll be honest—I was intimidated by blackening fish for the longest time. All that smoke, the high heat, the fancy-sounding technique. Then I visited New Orleans and had this exact dish at a little hole-in-the-wall place, and I knew I had to figure it out. After some trial and error (and setting off my smoke alarm more times than I’d like to admit), I cracked the code. Now this is our go-to date night dinner at home, and honestly, it tastes better than most restaurants. The secret isn’t some complicated technique—it’s just really good seasoning and not being afraid of a hot pan.
Here’s the Thing About This Recipe
What makes this work is the contrast between that bold, spicy blackened crust and the rich, creamy crawfish sauce. The redfish gets this gorgeous charred exterior while staying flaky and tender inside, and that sauce? It’s like a warm hug from Louisiana. The secret is using the same pan for everything—all those blackened bits become part of the sauce, adding incredible depth of flavor. It’s honestly that simple, but the results taste like you’ve been cooking Cajun food your whole life.
Gathering Your Ingredients (Don’t Stress!)
Good redfish is worth hunting down—ask your fishmonger if they don’t have it displayed. Don’t cheap out on the crawfish tails either; frozen works fine, but make sure they’re from Louisiana if you can find them. I learned this after buying terrible imported crawfish three times (shocking, I know).
4 redfish fillets, 6 oz each (snapper or grouper work if you can’t find redfish) 1 tbsp paprika (this is the star of your blackening blend) 1 tsp garlic powder (fresh garlic burns at high heat, so powder is actually better) 1 tsp onion powder (adds that savory backbone) 1 tsp thyme (dried works perfectly here) 1 tsp oregano (good quality makes a difference) 1/2 tsp cayenne pepper (adjust to your heat tolerance—this has some kick) Salt and black pepper to taste (kosher salt and freshly ground pepper if you’ve got them) 2 tbsp butter (real butter—it can handle the high heat better than you’d think) 1 cup crawfish tails (thawed if frozen, and pat them dry) 1 cup heavy cream (don’t even think about low-fat substitutes here) 2 tbsp Cajun seasoning (store-bought is fine, or use your blackening mix) 1/4 cup green onions, chopped (the green parts only—save the whites for something else) Cooked rice, for serving (jasmine rice is my favorite, but any long-grain works)
I always grab extra crawfish because someone inevitably wants to know what makes the sauce so amazing, and I end up sharing half my plate.
The Step-by-Step (It’s Easier Than You Think)
Start by mixing up your blackening seasoning in a small bowl—paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper. This makes way more than you need, but trust me, you’ll want extra for other things. Around here, we’ve discovered this blend is incredible on chicken and shrimp too.
Pat your redfish fillets completely dry with paper towels—seriously, dry that fish well. Any moisture will prevent that gorgeous blackened crust from forming. Season both sides generously with your blackening mix, pressing it into the fish so it sticks.
Here’s where things get exciting: heat your cast-iron skillet over high heat until it’s smoking hot. This takes maybe 3-4 minutes, but don’t rush it. Add the butter and let it foam up, then immediately add your seasoned fish fillets. Here’s where I used to mess up—I’d move the fish around, trying to peek underneath. Don’t be me. Let it sear for 2-3 minutes until it releases easily and has that gorgeous blackened crust.
Flip carefully and cook another 2-3 minutes. The fish should flake easily when done. Remove to a plate and don’t worry about keeping it warm—we’re making the sauce right now in the same pan.
Now for the magic: add those crawfish tails to the same hot skillet (no need to clean it—those blackened bits are flavor gold). Cook for about 2 minutes until they’re heated through, then pour in the heavy cream, Cajun seasoning, and green onions. This is going to bubble and sizzle dramatically—totally normal and actually pretty fun to watch.
Let that sauce simmer for about 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. The sauce goes from thin to perfect in about thirty seconds, so keep an eye on it.
Common Oops Moments (And How to Fix Them)
Fish sticking to the pan? Your pan wasn’t hot enough, or the fish was too wet. Don’t panic, just gently coax it loose with a thin spatula. It’ll still taste amazing even if it’s not picture-perfect.
Sauce too thin after 5 minutes? Just give it another minute or two. Every cream is different, and some take longer to thicken. If it gets too thick, add a splash more cream.
Too much smoke? That’s normal with blackening, but crack a window and turn on your exhaust fan. I always warn my neighbors when I’m making this (happens more than I’d like to admit).
Fun Twists to Try
When I’m feeling fancy, I’ll add a splash of bourbon to the sauce after the cream—let it cook off for about 30 seconds. Sometimes I throw in some diced bell peppers with the crawfish for extra color and crunch, though that’s totally optional.
My summer version gets a squeeze of fresh lemon juice right before serving. Makes everything taste brighter and cuts through that rich cream beautifully.
Things People Ask Me
Can I use a different type of fish? Absolutely! Snapper, grouper, or even catfish work great. Just adjust the cooking time based on thickness—thicker fillets need an extra minute per side.
What if I can’t find crawfish tails? Shrimp work perfectly as a substitute. Use medium or large shrimp, peeled and deveined. The cooking time stays the same.
Is this really as spicy as it sounds? It has some heat, but the cream sauce mellows everything out. Start with less cayenne if you’re heat-sensitive—you can always add more next time.
Why I Had to Share This
I couldn’t resist sharing this because it’s one of those recipes that makes you feel like a total cooking rockstar. The best blackened redfish nights are when you serve this to guests and watch their faces light up after the first bite. Your kitchen will smell like the French Quarter, and everyone will think you’ve been hiding some serious Cajun cooking skills. The truth is, it’s just good ingredients and not being afraid of a little heat.
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Best Blackened Redfish with Crawfish Cream Sauce
Description
Restaurant-quality Cajun flavors at home—boldly seasoned fish with a rich, creamy sauce that’ll make you feel like you’re dining in New Orleans
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
- 4 redfish fillets, 6 oz each (snapper works too)
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme
- 1 tsp oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 tbsp butter
- 1 cup crawfish tails (thawed and patted dry)
- 1 cup heavy cream
- 2 tbsp Cajun seasoning
- 1/4 cup green onions, chopped
- Cooked rice, for serving
Instructions
- Mix all the dry seasonings in a small bowl to create your blackening blend—make extra, you’ll want it for other dishes.
- Pat fish completely dry and season generously on both sides with the blackening mix, pressing it in.
- Heat cast-iron skillet over high heat until smoking, add butter, then sear fish 2-3 minutes per side until blackened and flaky.
- Remove fish and add crawfish to the same hot pan, cooking for 2 minutes until heated through.
- Pour in cream, Cajun seasoning, and green onions, simmering for 5 minutes until sauce coats a spoon.
- Serve fish over rice with that gorgeous sauce spooned generously on top.
Notes:
- Seriously, get that pan smoking hot—that’s what creates the perfect blackened crust
- Don’t move the fish while it’s searing; patience gets you those beautiful grill marks
- Every stove runs differently, so trust your eyes and nose over exact timing
Storage Tips:
This is best served immediately while the fish is hot and the sauce is creamy. Leftovers keep for 2 days in the fridge, but reheat gently—high heat will break the cream sauce. The blackening seasoning keeps for months in an airtight container.