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Cooking Culmination

Cook with what you have. Get better with every meal.

Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Creole Blackened Redfish With Sweet Pepper Chow Chow · Cooking Culmination

Discover / Cajun Creole

Editorial sample recipeCajun CreoleintermediateHalalGluten-Free

Creole Blackened Redfish With Sweet Pepper Chow Chow

Name: Creole Blackened Redfish With Sweet Pepper Chow Chow
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun Creole
Ingredients: 4 fillets redfish fillets, 6 oz each; 2 tbsp blackening spice blend; 2 tbsp vegetable oil; 2 tbsp unsalted butter; 0.5 cup red bell pepper, finely diced; 0.5 cup green cabbage, finely shredded; 3 tbsp apple vinegar; 1 tbsp honey; 1 tsp yellow mustard seed

Flaky redfish fillets seared in a blazing cast-iron skillet with Cajun spices, topped with a crisp, sweet and tangy quick vegetable relish.

Prep: 15 min
Cook: 15 min
Total: 30 min

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Ingredients

Servings

4 fillets redfish fillets6 oz each
2 tbsp blackening spice blend
2 tbsp vegetable oil
2 tbsp unsalted butter
120 ml red bell pepperfinely diced
120 ml green cabbagefinely shredded
3 tbsp apple vinegar
1 tbsp honey
1 tsp yellow mustard seed

Allergen information

This recipe contains or may contain:

fish
milk
mustard

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Cast-Iron Blackening

High-heat searing of spice-coated protein in fat to rapidly form a flavorful charred crust while locking in moisture.

Instructions

Step 1: Prepare quick chow chow by combining red bell pepper, green cabbage, apple vinegar, honey, and mustard seeds in a bowl; toss and set aside.

Step 2: Pat the redfish fillets completely dry with paper towels on both sides.

Step 3: Coat both sides of each fillet thoroughly with the blackening spice blend.

Step 4: Heat vegetable oil and butter in a heavy cast-iron skillet over high heat until hot and shimmering.

Step 5: Place redfish fillets into the hot pan and sear undisturbed for 3 to 4 minutes until a dark spiced crust forms.

Step 6: Flip fillets carefully using a fish spatula and sear for an additional 2 to 3 minutes until cooked through.

Step 7: Serve blackened fish immediately topped with cold sweet pepper chow chow.

Cooking tips

Ensure fish skin/flesh is completely dry before applying spices for optimal crust formation.
Turn on your kitchen exhaust fan as blackening spices create intense smoke while searing.
Original home-cooking adaptation inspired by Cajun Creole; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.