Cajun Creole · intermediate
Creole Blackened Redfish With Sweet Pepper Chow Chow
Flaky redfish fillets seared in a blazing cast-iron skillet with Cajun spices, topped with a crisp, sweet and tangy quick vegetable relish.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Prepare quick chow chow by combining red bell pepper, green cabbage, apple vinegar, honey, and mustard seeds in a bowl; toss and set aside.
- 02
Pat the redfish fillets completely dry with paper towels on both sides.
- 03
Coat both sides of each fillet thoroughly with the blackening spice blend.
- 04
Heat vegetable oil and butter in a heavy cast-iron skillet over high heat until hot and shimmering.
- 05
Place redfish fillets into the hot pan and sear undisturbed for 3 to 4 minutes until a dark spiced crust forms.
- 06
Flip fillets carefully using a fish spatula and sear for an additional 2 to 3 minutes until cooked through.
- 07
Serve blackened fish immediately topped with cold sweet pepper chow chow.
A LITTLE KITCHEN KNOW-HOW
Cast-Iron Blackening
High-heat searing of spice-coated protein in fat to rapidly form a flavorful charred crust while locking in moisture.
Notes from the kitchen
- Ensure fish skin/flesh is completely dry before applying spices for optimal crust formation.
- Turn on your kitchen exhaust fan as blackening spices create intense smoke while searing.
- Original home-cooking adaptation inspired by Cajun Creole; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.