Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"One fish, two fish, red fish blue fish...." -Dr. Seuss, Childhood Idol

The refrigerator light goes on...

This Blackened Redfish recipe is so quick and simple, and there's nothing better than the taste of New Orleans.

A cast iron skillet is one of the best ways to make your blackened red fish. It is not necessary but it will let you heat the pan until it is smoking hot and that's key to the blackened spice crust. If you don't have an iron skillet, use a stainless steel or aluminum, but not one coated with non-stick material.

You can use a ready made Cajun seasoning. One of the better is Paul Prudhomme's No Salt Added Magic Seasoning. After all, Chef Paul helped make this recipe a famous dish and his seasoning is really great. I do like a bit of added smoked paprika - it really brings a great smoky flavor to the dish.

One of the best parts of this recipe is that it is so versatile. You can serve this on a hamburger bun for a great fish sandwich, over Dirty Rice alongside some veggies for a complete dinner, or even in corn tortillas with some Cole Slaw for a terrific Cajun style taco. The cooked fish keeps well for a few days in the refrigerator.


Blackened Redfish

Servings: 2 | Serving size: 4 ounces fish

Cooking Time: 30 Minutes

This healthy recipe can easily be multiplied (or divided by 2) but you must use a large pan. Makes great sandwiches as leftovers.

Serve with Dirty Rice or Brown Rice and Parmesan Squash or Maple Sweetened Collard Greens or Cole Slaw.

Blackened Redfish recipe from Dr. Gourmet


  • 2 tsp. smoked paprika
  • 1/8 tsp. salt
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. fresh ground black pepper
  • 1/4 tsp. dried thyme leaves
  • 1/4 tsp. dried oregano leaves
  • 2 4-ounce filets fresh red snapper
  • 2 tsp. olive oil

Place a skillet in the oven and preheat to 400°F.

Combine the paprika, salt, onion powder, garlic powder, cayenne pepper, black pepper, thyme, and oregano in a medium sized bowl.

Mix together until well blended.

Place the filets in the bowl and turn gently to coat the fish well with the spice mixture.

When the pan is hot, add the olive oil and swirl to coat the pan.

Place the fish in the hot pan skin side up and return the pan to the oven.

Cook for about 5 minutes and turn.

Cook for another 4 to 5 minutes and serve.

Nutrition Facts

Serving size: 4 ounces fish

Servings: 2

Amount Per Serving

Calories 160 Calories from Fat 54
  % Daily Value
Total Fat 6g 8%
  Saturated Fat 1g 5%
  Monounsaturated Fat 3.5g
  Trans Fat 0g
Cholesterol 40mg 14%
Sodium 220mg 10%
Total Carbohydrates 2g 0%
    Dietary Fiber 1g 4%
    Sugars 0g
Protein 24g
Vitamin A 11% Vitamin C 2%
Calcium 4% Iron 5%
Vitamin K 8mcg Potassium 500mg