Redfish, commonly known as red drum, is a delectable dish that is quick and simple to make. This recipe was one I came up with when I was 14 years old, and I still love it. Redfish should ideally be freshly caught, however frozen redfish is also OK.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- ¼ cup butter, melted and cooled
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 4 (4 ounce) fillets red drum
- 1 ¼ cups Italian-style salad dressing
Instructions
- Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
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- Place melted butter in a shallow bowl. Mix cayenne pepper, black pepper, lemon-pepper seasoning, garlic powder, and salt together in a small bowl. Dip fillets into butter, then sprinkle with seasoning mixture on both sides.
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- Heat a large skillet over high heat. Add fish and sear until slightly charred, about 2 minutes per side.
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- Transfer fillets to an 11×7-inch baking dish and pour Italian dressing over top.
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- Cover and bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
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- Nutrition data for this recipe includes the full amount of Italian dressing. The actual amount consumed will vary.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 12 g |
| Sodium | 2078 mg |
| Sugars | 6 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I liked the seasoning. It didn’t sear dark though. I chose not to add the dressing. Thought it might get too soggy. I think just searing it w blackening seasoning is fine and yes… in a cast iron pan. Also… I only used 1/8 tsp of cayenne and doubled everything else. Dont like the spice to ruin it.
So good!!! And very easy. I personally did not get the char shown in the pictures in the two min on each side and I didn’t want to overcook and make it dry. So mine did not look so dramatic. But it was delectable! I left the skin on and the skin became melt in your mouth tender. Love it when I don’t have to remove skin.
This recipe was quick and easy to make, it was delicious!!!
Never had redfish before despite being a lifetime Floridian. The dish was prepared as prescribed. Notes: dial back the Italian dressing and increase the volume of dry seasoning by two. I cut the sear time to 3 minutes which was prudent. Also, checked it after baking for 20 minutes. It was done. 10 more minutes would’ve wrecked it. It was good as is but these tweaks will make it way better.
Well done! Excellent recipe and very easy! My best fish dish yet!
This has to be the best blackened recipe I have made yet. Also the first recipe I followed exact measurements. The only thing I did different was melted my butter on low in my cast iron pan. Dipped fish in butter seasoned and put on a plate. Raised the heat on the cast iron with the leftover butter and a drop of olive oil and seared both sides covered with foil and continued with the recipe. Cooked for about 20 mins since I used my already hot pan. Omg delish! Hubby said it’s his new favorite. Will be doing it this way for now on. Thank you!
served with crab meat on top with mashed potatoes and steamed broccoli. My husband said he felt like we were in a restaurant.
No changes needed for this easy quick recipe. My 7 year old granddaughter ate more than I did. I will cook this if I can catch another Red
iT IS A GOOD RECIPE BUT THE ITALIAN DRESSING IS A BIT OVER POWERING FLAVOR WISE AND THE PROBLEM I ALWAYS HAVE IS THE POISONOUS FUMES GENERATED WHEN SEARING THE FISH
Loved it! Used a premade blackening seasoning (had to add salt because it was salt-free). Followed the directions and used my dad’s cast iron skillet for searing. Baked the fish about 20 minutes and did some chicken the same way for the fish hater in the family. He missed out because the fish was way better. This was delicious and I would definitely make it again.
Loved it. Going to try doing this to chicken.
Great recipe! made no changes. Used on wild fish and had no fishy taste, My husband is very picky and he loved it. Will keep in my wheel house as a go to .
I made this and forgot the whole butter part. So I just melted some butter in the pan prior to putting the fish in nd it worked out great. I don’t really like fish, but this recipe will be my “go to” for fish.
Love it! Great spice!
Great recipe with lots of flavor. Will reduce the cayenne next time – it was a little too spicy for most.
awesome recipe. had caught some fish the other day and went looking for a good recipe. after making it, this was hella good to eat!! spicy, yet good
Made this 2 nights ago. It was my first time making redfish and this recipe came up when I was looking for recipes on how to cook. It was so buttery and I loved the spice! Did a side of pesto angel hair and wilted spinach. Will definitely make again!
Very nice favor and spicy.
My husband loved it. Didn’t have Italian dressing so I used a honey mustard one I had. Used about 1/2 of the amount of dressing that the recipe called for. Still quite nice. Also used bassa fillets instead of redfish. Great.
I found this recipe to be fantastic if you stop at the frying pan! Just add a little oil to a heavy frying pan and go ahead and cook it all right there. No need to smother the great taste of fresh caught redfish in Italian dressing! I also added 1/2 teaspoons of onion powder and cumin and a a teaspoon of crushed red pepper to the seasoning mixture.
Tried this recipe and it’s awesome but adjusted the heat by reducing the cayenne and pepper to 1/2 teaspoon. would love to try it with chicken!