Louisiana Cajun Blackened Redfish on the Arteflame Grill

Introduction

Experience the bold flavors of Louisiana with this Cajun Blackened Redfish, perfectly seared on the Arteflame grill for a crispy crust and juicy interior. Searing the redfish on the center grill grate at 1,000°F locks in the flavors, while the Arteflame’s flat cooktop ensures even cooking to perfection.

Ingredients

• 4 fresh redfish fillets, skin on
• 2 tablespoons butter, melted
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh lemon juice
• Chopped parsley for garnish

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Season the redfish fillets

1. Pat the redfish fillets dry with a paper towel.
2. Brush both sides of each fillet with melted butter.
3. Combine Cajun seasoning, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl.
4. Generously coat both sides of each fillet with the seasoning blend.

Step 3: Sear the redfish on the center grill grate

1. Place the fillets skin-side down on the center grill grate.
2. Sear for about 1-2 minutes per side to develop a crispy blackened crust.

Step 4: Finish cooking on the flat cooktop

1. Move the seared fillets onto the flat cooktop to finish cooking to the desired doneness.
2. Cook for another 3-4 minutes per side until the internal temperature reaches 135°F.
3. Remove the fillets from the grill when the internal temperature is 120°F, as they will continue cooking after removal.

Step 5: Garnish and serve

1. Drizzle the fillets with fresh lemon juice for extra flavor.
2. Garnish with chopped parsley.
3. Serve immediately with your favorite sides.

Tips

• Always preheat your Arteflame grill for the best sear.
• Use a high-quality Cajun seasoning for maximum flavor.
• Let the fish rest for a few minutes after removing it from the grill.
• Pair with grilled vegetables or rice for a complete meal.
• Adjust the cayenne pepper to control the spice level.

Variations

1. Lemon Herb Redfish: Replace Cajun seasoning with a mix of lemon zest, thyme, and rosemary for a fresh citrusy taste.
2. Garlic Butter Redfish: Mix melted butter with minced garlic and brush over the fillets before grilling.
3. Blackened BBQ Redfish: Add a hint of brown sugar and smoked paprika for a sweet and smoky twist.
4. Spicy Creole Redfish: Use Creole seasoning and a touch of hot sauce for an extra Louisiana-inspired kick.
5. Parmesan Crusted Redfish: Sprinkle grated Parmesan cheese onto the fillets before the final cook on the flat cooktop.

Best pairings

• Grilled asparagus or zucchini
• Butter-glazed corn on the cob
• Creamy coleslaw
• Cajun-spiced rice
• A refreshing citrus salad

Conclusion

The Arteflame grill makes grilling this Louisiana-style Cajun Blackened Redfish simple and incredibly flavorful. The high-heat sear locks in juices, creating a crispy blackened crust while keeping the fish tender and juicy. Give this recipe a try and enjoy the bold flavors of the South!