Blackened Redfish

Pat the fish fillets dry with paper towels and season lightly with salt and pepper on both sides.

In a small bowl, combine paprika, cayenne, garlic powder, onion powder, black pepper, salt, and dried oregano or thyme.

Evenly coat both sides of each fillet with the spice mixture, pressing gently so it adheres.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (about 2–3 minutes); a drop of water should immediately sizzle and evaporate.

Add butter or oil to the hot pan and swirl to coat evenly.

Carefully place the fillets in the pan—they should sear immediately with an audible sizzle. Cook undisturbed for 3–4 minutes until the underside is deeply browned and crusty.

Flip each fillet carefully using a fish spatula and cook the other side for 2–3 minutes until cooked through (internal temperature 145°F) and the crust is dark and charred.

While the fish cooks, prepare your chosen vegetable side: sauté zucchini or yellow squash in a separate skillet with a little oil or butter for 5–6 minutes, or cook okra or broccoli with a pinch of salt and pepper.

Transfer the blackened fillets to serving plates alongside the cooked vegetables.

Drizzle with your chosen sauce (if using), garnish with fresh parsley or cilantro, and serve immediately with lime or lemon wedges on the side.