Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 firm redfish fillets (about 6 oz each), skin-on if possible
- 3 tbsp unsalted butter, divided (plus 1 tbsp optional for serving)
- 2 tbsp neutral oil (canola, avocado, or vegetable)
- 1 lime, cut into wedges
- 3 cups fresh corn kernels (about 4 ears) or thawed frozen
- 1 small yellow onion, finely diced
- 1 small red bell pepper, finely diced
- 1 small celery rib, finely diced
- 2 cloves garlic, minced
- 2 green onions, sliced
- 2 slices thick-cut bacon, chopped (or 2 tbsp butter as substitute)
- 1/4 cup heavy cream
- 1/4 cup low-sodium chicken stock
- 2 tsp smoked paprika
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1/4–1/2 tsp cayenne pepper (to taste)
- 1/2 tsp sugar (for maque choux)
Do This
- 1. Stir together smoked paprika, sweet paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and cayenne to make the blackening spice.
- 2. Pat redfish dry, lightly oil both sides, then coat generously with the spice rub, pressing it on so it adheres.
- 3. For maque choux, crisp bacon in a large skillet, then sauté onion, bell pepper, and celery until soft; add garlic and corn.
- 4. Stir in sugar, salt, pepper, chicken stock, and cream; simmer on medium heat 5–7 minutes until creamy and corn is tender. Finish with green onions.
- 5. Preheat a heavy cast-iron skillet over medium-high to high heat (very hot, about 400–450°F surface temperature) for 3–5 minutes.
- 6. Add oil and 2 tbsp butter; when sizzling and just starting to smoke, sear fish 2–3 minutes per side until deeply blackened outside and just cooked through.
- 7. Serve blackened redfish over or beside a bed of corn maque choux, top with a small knob of butter if desired, and finish with a generous squeeze of lime.
Why You’ll Love This Recipe
- Classic Cajun flavor: smoky, spicy blackened crust with a juicy, flaky redfish interior.
- A complete meal: creamy, colorful corn maque choux makes this a restaurant-worthy plate at home.
- Fast enough for weeknights but impressive enough for guests.
- Easy to customize the spice level so it is as mild or fiery as you like.
Grocery List
- Produce: 4 ears corn (or bag frozen corn), 1 small yellow onion, 1 small red bell pepper, 1 small celery rib, 2 cloves garlic, 2 green onions, 1 lime
- Dairy: Unsalted butter, heavy cream
- Pantry: 4 firm redfish fillets, thick-cut bacon, neutral oil, low-sodium chicken stock, smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, dried thyme, kosher salt, black pepper, cayenne pepper, sugar
Full Ingredients
For the Cajun Blackened Redfish
- 4 redfish fillets (about 6 oz each), skin-on if possible
- 2 tbsp neutral oil (canola, avocado, or vegetable), plus a little more if needed
- 2 tbsp unsalted butter (for the pan)
- 1 tbsp unsalted butter (optional, for topping the cooked fish)
- 1 lime, cut into wedges, for serving
For the Blackening Spice Rub
- 2 tsp smoked paprika
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4–1/2 tsp cayenne pepper, to taste (use 1/4 tsp for mild, 1/2 tsp or more for spicier)
For the Corn Maque Choux
- 2 slices thick-cut bacon, chopped (or 2 tbsp unsalted butter for a non-pork version)
- 3 cups fresh corn kernels (from about 4 ears) or thawed frozen corn, well drained
- 1 small yellow onion, finely diced
- 1 small red bell pepper, finely diced
- 1 small celery rib, finely diced
- 2 cloves garlic, minced
- 2 green onions, thinly sliced (white and light green parts for cooking, dark green for garnish)
- 1/2 tsp sugar
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 cup low-sodium chicken stock
- 1/4 cup heavy cream
Step-by-Step Instructions
Step 1: Prep the fish and vegetables
Rinse the redfish fillets under cold water and pat them very dry on all sides with paper towels. Dry fish is key for a good blackened crust, so take an extra moment to blot away any moisture. Set the fillets on a plate, skin-side down if they have skin.
Prepare your vegetables for the maque choux: cut the kernels from the corn cobs if using fresh; finely dice the onion, bell pepper, and celery; mince the garlic; and slice the green onions, keeping the dark green tops aside for garnish. Cut the lime into wedges for serving. Having everything prepped before you start cooking helps this dish come together smoothly, especially once the fish hits the pan.
Step 2: Mix the Cajun blackening spice
In a small bowl, combine the smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, dried thyme, kosher salt, black pepper, and cayenne pepper. Stir until evenly blended and there are no clumps.
Taste a tiny pinch of the spice mix to gauge heat and salt levels. If you prefer more heat, add a bit more cayenne; if you like it less spicy, you can add an extra pinch or two of sweet paprika to mellow it out. Set the spice mix aside. You will be using most or all of it for the fish, depending on how heavily you coat the fillets.
Step 3: Start the corn maque choux base
Place a large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until the fat renders and the bacon is crisp, 5–7 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving the drippings in the pan. (If you are not using bacon, melt 2 tbsp butter instead.)
To the hot bacon fat, add the diced onion, bell pepper, and celery. Sauté over medium heat until the vegetables are softened and starting to turn golden at the edges, about 5–7 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Avoid letting the garlic brown.
Step 4: Finish the maque choux
Add the corn kernels to the skillet along with the sugar, kosher salt, and black pepper. Stir to coat the corn in the aromatics and bacon fat (or butter). Cook for 3–4 minutes, allowing the corn to heat through and pick up a bit of color.
Pour in the chicken stock and heavy cream, stirring well to combine. Bring to a gentle simmer over medium heat and cook, stirring occasionally, for 5–7 minutes, until the mixture is creamy and slightly thickened and the corn is tender. Stir in the sliced green onions (reserve a pinch of the dark green tops for garnish) and the crisped bacon. Taste and adjust seasoning with additional salt or pepper if needed. Reduce the heat to low, cover, and keep warm while you cook the fish.
Step 5: Coat the redfish with blackening spice
Drizzle the redfish fillets lightly with neutral oil on both sides and rub it in with your hands. This thin coating helps the spice rub adhere and promotes a good crust. Working one fillet at a time, sprinkle the blackening spice generously over the top and bottom, pressing it in so it forms an even, opaque layer. Use most or all of the seasoning so that each fillet is well coated.
Place the seasoned fillets on a clean plate. Let them sit at room temperature for about 5 minutes while you preheat the skillet. This brief rest helps the spices hydrate slightly and stick better to the fish.
Step 6: Blacken the fish in a very hot skillet
Set a heavy cast-iron skillet over medium-high to high heat and let it preheat until extremely hot, about 3–5 minutes. You want the surface near 400–450°F; the pan should be just starting to smoke lightly. Turn on your stove vent and open a window if possible, as blackening produces some smoke.
Add the 2 tbsp neutral oil and 2 tbsp butter to the hot pan. Swirl as the butter melts and begins to foam. Carefully lay the fillets in the skillet, presentation-side down (the side that will face up on the plate), without crowding. Cook undisturbed for 2–3 minutes, until the underside is very dark, almost black in spots, and the spices form a firm crust.
Gently flip the fillets using a fish spatula, then cook the second side for another 2–3 minutes, depending on thickness, until the fish flakes easily with a fork and is opaque in the center. Thinner fillets may be done closer to 2 minutes per side. If the pan seems dry, add an extra teaspoon of oil or a small pat of butter. Once cooked, transfer the fish to a clean plate and, if desired, top each fillet with a small piece of butter to melt over the hot crust.
Step 7: Plate and serve with lime
To serve, spoon a generous portion of corn maque choux onto each warm plate, spreading it slightly to form a bed. Place a blackened redfish fillet on top or just beside the corn. Scatter with reserved sliced green onion tops and a bit of the crisp bacon for color and crunch.
Add a lime wedge or two to each plate. Just before eating, squeeze fresh lime juice over the fish to brighten the rich, smoky flavors and add a touch of acidity that balances the creamy maque choux. Serve immediately while everything is hot and the fish’s crust is still crisp.
Pro Tips
- Get the pan truly hot: A cast-iron skillet preheated until just smoking is key to a proper blackened crust. If the pan is not hot enough, the spices will toast instead of char, and the fish may overcook before browning.
- Ventilation matters: Blackening creates smoke. Turn on your exhaust fan, open a window, and avoid standing directly over the pan when you first add the fish.
- Do not move the fish too soon: Let the fillets sear undisturbed so a crust can form. If you try to flip them early, the spices may stick to the pan instead of the fish.
- Adjust heat with cayenne: The easiest way to control spice level is by adjusting the cayenne in the rub. Everything else can remain the same for great flavor.
- Use fresh corn if possible: Fresh summer corn makes the maque choux extra sweet and juicy, but good-quality frozen corn works very well outside of corn season.
Variations
- Milder version: Cut the cayenne in half or omit it, then add an extra teaspoon of sweet paprika. You will still get deep smoky flavor with much less heat.
- Different fish: If you cannot find redfish, use another firm white fish like red snapper, mahi-mahi, grouper, or catfish fillets. Adjust cooking time slightly depending on thickness.
- Smoky sausage maque choux: Replace or supplement the bacon with sliced and browned andouille sausage for even more Cajun character and a heartier side.
Storage & Make-Ahead
This dish is best served immediately, when the fish’s crust is crisp and the maque choux is creamy. However, leftovers can be stored in airtight containers in the refrigerator for up to 2 days. Reheat the corn maque choux gently in a saucepan over low heat, adding a splash of stock or cream if it seems too thick. The fish can be rewarmed in a lightly oiled skillet over medium heat for 2–3 minutes per side or in a 300°F (150°C) oven for about 8–10 minutes, just until heated through; keep in mind the crust will soften a bit. The spice rub can be mixed up to 1 week ahead and kept in an airtight jar at room temperature. You can also make the maque choux a day in advance and reheat it before searing the fish for a faster weeknight dinner.
Nutrition (per serving)
Approximate values per serving (1 blackened redfish fillet with a generous portion of corn maque choux): about 480 calories, 26 g fat, 28 g carbohydrates, 33 g protein, 3 g fiber, 6 g sugar, and 780 mg sodium. Actual values will vary based on the exact size of the fillets, the amount of oil and butter absorbed, and the brands of ingredients used.
