Blackened Redfish and Spicy Cauliflower Rice (Whole30 Compliant)


Blackened Redfish2

Today, while shopping at Central Market with Isak, we saw some awesome looking fish that I’d never tried before: redfish.  The guy at the counter filleted one for me, wrapped it up with ice, and sent us on our way.  After looking up no fewer than 25 ways to cook it, I decided to throw together a blackened spice mix.  As I was trying to figure out a side dish to go with this, THIS recipe came across my Facebook feed.  It’s Melissa Joulwan’s recipe for roasted cauliflower rice.  Blackened spice mix, tasty fish, and rice that I can flavor however I want?  SCORE!


When you make this, DEFINITELY open the windows and doors near the kitchen.  This.  Will.  Smoke.  A lot.  I mean, it’s not like a forest fire in New Mexico or anything, but you can definitely feel a little eye-burn going on.  Turn on the stove fan too.  Just do everything you can to reduce the smokeage in the house.


Blackened Spice Mix

2 Tbsp sweet paprika

1 Tbsp + 2 tsp salt

2 tsp onion powder

2 tsp garlic powder

2 tsp cayenne

1 1/2 tsp black pepper

1 1/2 tsp white pepper

1 tsp thyme

1 tsp oregano


Mix it all together in a container.  That’s it.


Blackened Redfish

Serves 4

4 boneless redfish fillets

blackened spice mix (approx 3-4 Tbsp)

1/2 C melted ghee or clarified butter


1.–Heat cast iron skillet on high for 8-10 minutes–when it’s ready, the pan will be ashy white.  Have your fan on and windows open before starting this.  Dip one fillet at a time in melted butter.  Dust both sides liberally with some of the blackened spice mix.  Don’t skimp on this!

2.–Put fish in pan and pour a little more melted butter over top.  After 2-3 minutes, flip fish, pour a little more butter, and cook another 2-3 minutes until done.  Do this with all four fillets.  Serve immediately!


Spicy Cauliflower Rice (from THE CLOTHES MAKE THE GIRL)

1 head cauliflower

1 Tbsp coconut oil, melted

3/4 tsp salt

1/2 Tbsp blackened spice mix


1.–Preheat oven to 425.  Cover rimmed baking sheet with foil.

2.–Break cauliflower into florets, removing stems.  Put florets in food processor and process to rice consistency (don’t overcrowd the processor…you’ll have to pick out big chunks that don’t get chopped up).

3.–Put cauliflower rice in large bowl and toss well with melted coconut oil, salt, and spice mix.  Spread on baking sheet in a thin layer (mine was about 1/2″ deep) and roast until tender and beginning to brown (about 25 minutes).

Blackened Redfish3


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