Blackened Redfish

By / Photography By Shell Royster | July 01, 2017


Press redfish down on one side onto your favorite blackening seasoning and sear on medium-to-high heat. Cook for 2–3 minutes on each side.

In another pan, heat olive oil on medium heat. Smash garlic and roughly chop; add to oil. Add spinach, season with salt and pepper and sauté.

Roll potatoes in olive oil and salt and pepper. Cook at 350° for 18–22 minutes until fork tender.

Add sautéed spinach to plate with roasted potatoes, top with redfish and serve.


  • 8 ounces South Carolina Redfish
  • 3 tablespoons blackening season
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove
  • 6 ounces fresh spinach
  • Salt and pepper
  • 6–8 small red potatoes, quartered
  • 2 sprigs of rosemary
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