Arkansas Blackened Redfish on the Grill

Introduction

Arkansas blackened redfish is a fiery, flavor-packed dish that brings out the best in fresh fish. The Arteflame grill makes this recipe shine, giving the fillets a crisp, restaurant-quality sear while keeping them juicy inside. The key technique here is using the center grill grate at 1,000°F for the perfect crust, then finishing the fillets gently on the flat cooktop. Cooking everything on the griddle cooktop ensures an even sear without burning. Get ready for a delicious, smoky, and spicy feast—done entirely on the Arteflame!

Ingredients

• 4 redfish fillets, skin-on
• 2 tbsp unsalted butter, melted
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp dried thyme
• 1/2 tsp white pepper
• Lemon wedges (for serving)

Instructions

Step 1: Get the Arteflame Grill Ready for Grilling

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

Step 2: Prepare the Blackened Seasoning

1. In a small bowl, mix smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, salt, dried thyme, and white pepper.
2. Stir well to combine into a flavorful blackened seasoning blend.

Step 3: Season the Redfish Fillets

1. Pat the redfish fillets dry with a paper towel.
2. Brush each fillet with melted butter on both sides.
3. Generously coat each fillet with the blackened seasoning.

Step 4: Sear the Redfish on the Grill Grate

1. Place the fillets skin-side down on the center grill grate. Let them sear for 2 minutes without moving.
2. Flip the fillets and sear for another 1-2 minutes until a crisp blackened crust forms.

Step 5: Finish Cooking on the Flat Cooktop

1. Carefully move the fillets to the flat cooktop closer to the outer edge.
2. Cook for another 3-5 minutes until the internal temperature reaches 135°F.
3. Remove the redfish from the grill when it reaches 120°F as it will continue to cook to perfection off the grill.

Step 6: Serve and Enjoy

1. Transfer the redfish to a serving platter.
2. Squeeze fresh lemon juice over the top.
3. Serve immediately with your favorite grilled sides.

Tips

• Use only fresh redfish fillets for the best taste and texture.
• Let the grill reach full temperature before placing fish on the grate for a perfect crust.
• Brushing the fillets with butter enhances the flavor and helps the seasoning stick.
• Move the fish carefully to avoid breaking the fillets.
• Monitor internal temperature to avoid overcooking.

Variations

1. Spicy Cajun Redfish: Increase the cayenne to 2 tsp and add 1 tsp of crushed red pepper flakes.
2. Lemon Herb Redfish: Reduce the paprika, add lemon zest and 1 tbsp of fresh chopped parsley.
3. Garlic Butter Redfish: Brush fillets with additional melted garlic butter before serving.
4. Smoky Chipotle Redfish: Swap smoked paprika for chipotle powder and add a dash of lime juice.
5. Honey Butter Blackened Redfish: Mix 1 tbsp honey with melted butter before brushing onto fillets.

Conclusion

Cooking Arkansas blackened redfish on the Arteflame grill guarantees a perfectly seared, tender, and flavorful dish. The combination of searing over 1,000°F heat and finishing on the flat cooktop preserves the juiciness of the fish, giving you a restaurant-quality meal at home. Enjoy experimenting with different variations, and pair it with delicious grilled sides for a complete feast!

Best Pairings

• Grilled corn on the cob with garlic butter
• Smoky grilled asparagus
• Charred lemon potatoes
• Grilled avocado with sea salt
• Fresh coleslaw with a tangy dressing