Nothing says fall on the coast like a cooler full of redfish. Cooking them "on the half shell" — filleted with the scales and skin left on — lets you grill the fillet right on its own natural plate, so it stays juicy while the blackening spice chars into a crust. Reds have a mild, sweet, slightly briny flavor that can take serious heat, so we don't hold back.
Why this spice blend works for redfish
Mild, sweet redfish is a blank canvas for bold Cajun heat. Cayenne and white pepper bring the fire, smoked paprika adds color and depth, garlic and onion powder round it out, and thyme and oregano give it that classic Louisiana backbone.
Ingredients
- 4 redfish fillets, scales and skin on (half-shell)
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1–2 tsp cayenne (to taste)
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp kosher salt
- 4 tbsp melted butter
- Lemon wedges, to serve
Method
- Mix all the dry spices into a blackening blend.
- Brush the meat side of each fillet with melted butter and coat generously with the spice.
- Grill scale-side down over high heat with the lid closed, 8–12 minutes, until the fish flakes and pulls from the skin. No need to flip.
- Spoon a little more butter over the top in the last minute.
- Serve right off the shell with lemon.
Make it your own
Add a splash of hot sauce to the butter, or serve with the Cajun "holy trinity" of onion, bell pepper, and celery on the side. Too much heat for the crew? Ease off the cayenne — the smoked paprika still carries big flavor.
Food safety: cook fish to an internal temperature of 145°F, and keep your catch cold and clean.
