Introduction

If you're looking for the ultimate way to grill a spicy, smoky, and insanely flavorful redfish fillet, you've come to the right place. Texas-style Blackened Redfish is a bold, Cajun-inspired dish with a crusty, spice-packed sear that locks in juicy flavor. And there’s no better way to do it than on the Arteflame grill. With the ability to sear at over 1,000°F and reverse sear to perfection, the Arteflame lets you cook fish—and every side dish—directly on its signature plancha-style flat top griddle. Ready to grill like a Texan pro?

Ingredients

• 4 fresh redfish fillets, skin-on
• 3 tbsp Cajun blackening seasoning
• 4 tbsp unsalted butter, melted
• 1 lemon, sliced
• Fresh parsley, chopped (optional garnish)
• Salt, to taste (if needed)
• Vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood logs

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil onto three paper napkins and place them in the center fire bowl of the Arteflame grill.
2. Stack dry firewood logs on top of the soaked napkins and light the napkins using a lighter or match.
3. Wait about 20 minutes until the center grill grate reaches over 1,000°F and the flat cooktop griddle is hot and ready.

Step 2: Prepare the fish fillets

1. Pat the redfish fillets dry with a paper towel to remove moisture.
2. Brush each fillet with melted butter on both sides.
3. Generously coat the flesh side of each fillet with Cajun blackening seasoning.

Step 3: Sear the redfish

1. Place the fillets flesh-side down onto the center grill grate to sear them quickly, about 1 minute, for a bold blackened crust.
2. Flip the fillets skin-side down and move them to the hotter part of the flat griddle just outside the center grate.
3. Continue grilling until the internal temperature reaches 130°F (for flaky doneness). Remove the fish from the grill when it reaches 130°F so it can finish cooking off the heat.

Step 4: Rest and serve

1. Let the fish rest for 5 minutes. It will carryover cook to a perfect flaky texture.
2. Top with lemon slices and chopped parsley. Serve hot off the grill.

Tips

• Use a digital instant-read thermometer to monitor internal temp. Fish is perfectly done at 145°F, so take it off at around 130°F for carryover cooking.
• For extra flavor, place lemon slices directly on the griddle to caramelize and serve under the fish.
• Butter gives the fish a richer taste and helps brown the spices—avoid olive oil here.
• Take advantage of the Arteflame’s heat zones—slide your fish closer or further from the fire to control doneness.
• The skin-on fillets help retain moisture and stay intact during grilling.

Variations

1. Cajun Lime Redfish: Add lime zest to the Cajun spice blend and squeeze lime juice just before serving for a zesty twist.
2. Garlic Herb Redfish: Replace Cajun seasoning with a garlic, thyme, and rosemary herb rub—excellent for a less spicy flavor profile.
3. Smoked Paprika Redfish: Use smoked paprika, cumin, and crushed red pepper flakes for a smoky, earthy flavor.
4. Sweet Heat Redfish: Mix brown sugar with Cajun spices to create a sweet-and-spicy crust.
5. Lemon Pepper Redfish: Season with lemon pepper, cracked black pepper, and a touch of sea salt for a lighter version of the classic.

Conclusion

Texas Grilled Blackened Redfish is a quick, fiery, and delicious dish that's all about bold flavor and proper technique. The Arteflame grill brings out the best in this recipe by delivering a restaurant-quality sear and a juicy interior without any fuss. Fast fire-up, minimal cleanup, and unforgettable taste—this is grilling done right.

Best pairings

• Grilled corn with spicy butter
• Charred asparagus or squash cooked on the flat top
• Tex-Mex coleslaw or pickled onions
• Warmed corn tortillas for tacos
• Ice-cold lager or citrusy IPA