Mississippi Grilled Blackened Redfish on Arteflame

Introduction

Grilled Blackened Redfish is a bold and flavorful Southern classic that is elevated to perfection on the Arteflame grill. The intense heat of the center grill grate creates a steakhouse-quality sear, locking in the juices and developing a crispy, blackened crust. After searing, we use the flat cooktop griddle to gently bring the fish to its perfect doneness. With this unique grill, creating restaurant-quality blackened redfish at home has never been easier!

Ingredients

• 2 fresh Gulf redfish fillets
• 2 tbsp butter, melted
• 2 tbsp blackened seasoning
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 lemon, sliced
• Fresh parsley for garnish

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood over the napkins and light the paper.
4. Let the grill preheat for about 20 minutes.

Step 2: Prepare the Redfish

1. Pat the redfish fillets dry with a paper towel.
2. Brush both sides with melted butter.
3. Evenly coat with blackened seasoning, paprika, salt, black pepper, garlic powder, and cayenne pepper.

Step 3: Sear the Redfish

1. Place the fillets skin-side up on the center grill grate.
2. Sear for about 1-2 minutes until a crispy crust forms.
3. Flip and sear the other side for another 1-2 minutes.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the fillets to the flat cooktop griddle.
2. Cook gently until the internal temperature reaches 135°F.
3. Remove from the grill and let it rest (it will continue cooking to 145°F).

Step 5: Serve and Garnish

1. Garnish with fresh parsley and lemon slices.
2. Serve immediately and enjoy!

Tips

• Always preheat the grill properly for the perfect sear.
• Use fresh Gulf redfish for the best flavor.
• Let the fish rest after removing it from the heat.
• Cook all side dishes on the Arteflame flat cooktop at the same time.

Variations

1. Lemon Herb Blackened Redfish: Add chopped fresh herbs and an extra squeeze of lemon juice before serving.
2. Creole Blackened Redfish: Mix in Creole seasoning for a spicier Louisiana-style twist.
3. Garlic Butter Blackened Redfish: Baste the fillets with garlic butter while cooking for an extra-rich flavor.
4. Honey Glazed Blackened Redfish: Drizzle with a light honey glaze before serving to balance the spice with sweetness.
5. Cajun Blackened Redfish: Add extra cayenne and use a Cajun spice blend for even more bold flavor.

Best Pairings

• Grilled asparagus
• Charred corn on the cob
• Grilled sweet potatoes
• Fresh coleslaw
• Garlic butter rice

Conclusion

Mississippi Grilled Blackened Redfish is a simple and delicious dish that shines on the Arteflame grill. The combination of bold spices and the perfect sear brings out the best in this Gulf favorite. Try it with different variations and perfect your grilling technique on the Arteflame!