Blackened Redfish with Creole Rice

Blackened redfish is a signature dish of Louisiana, popularized by Chef Paul Prudhomme in the 1980s. The bold seasoning, high-heat cooking, and tender redfish fillets come together to create a dish bursting with flavor. Served alongside Creole rice, it pays homage to the Gulf Coast’s vibrant culinary traditions.

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

  • 4 redfish fillets
  • 2 tbsp blackened seasoning
  • 1 tbsp olive oil
  • 1 cup long-grain rice
  • 1 medium onion, diced (garden-grown)
  • 1 bell pepper, diced (garden-grown)
  • 1 celery stalk, diced (garden-grown)
  • 2 cups chicken stock
  • 1 tsp Creole seasoning
  • Salt and pepper to taste

Instructions

  1. Rub the redfish fillets with blackened seasoning. Heat olive oil in a skillet over high heat and sear the fillets for 3-4 minutes per side. Set aside.
  2. In the same skillet, sauté onion, bell pepper, and celery until softened. Add rice, chicken stock, and Creole seasoning. Cover and simmer until rice is tender, about 15 minutes.
  3. Serve the redfish over the Creole rice. Garnish with parsley if desired.
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