📖 Instructions

1. First things first: Get your mise en place organized. Gather all your ingredients and measure them out. This makes the cooking process so much smoother, trust me. My kitchen's a disaster zone if I don't do this!
2. Next, let's tackle the Cajun spice blend. In a small bowl, combine 2 tablespoons of paprika, 1 tablespoon each of garlic powder, onion powder, cayenne pepper (start with less if you're spice-averse!), black pepper, and 1 teaspoon each of dried oregano and thyme. Give it a good whisk until it's evenly mixed. Now you're ready to rock!
3. Pat your redfish fillets dry with paper towels. Seriously, this is key for a good sear. Excess moisture is the enemy of a crispy crust! Once patted dry, generously coat both sides of the fillets with the Cajun spice mixture. Make sure every inch is covered, nice and evenly.
4. Heat your cast iron skillet over medium-high heat. Add about 1 tablespoon of vegetable oil to the hot skillet. Let it get really hot. You should see a slight shimmer of the oil. This indicates it's hot enough to sear the fish. Don't rush this part, patience is key here.
5. Carefully place the seasoned redfish fillets in the hot skillet. Do not overcrowd the pan; work in batches if necessary. Sear for 3-4 minutes per side, until they develop a beautiful, dark, crusty exterior. The fish should be easily flaked with a fork. Avoid touching them too much while they're cooking so you don't disturb the sear.
6. Once your redfish is cooked to perfection, remove it from the skillet and let it rest for a couple of minutes before serving. This lets the juices redistribute, making for a more tender and flavorful fillet.
7. Serve immediately. You can add a squeeze of fresh lime juice, a sprinkle of chopped parsley, or a side of rice or roasted vegetables. Your call. It's YOUR creation now, and you should be proud of yourself, you amazing cook, you!