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Recipe Cards
A compilation of recipes from each of the 28 National Estuary Programs*

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Indian River Lagoon
Phone: 321.984.4950
Web: itsyourlagoon.com

Blackened Redfish
1 stick butter
Olive oil
1-1/2 tsp paprika
1-1/2 tsp cayenne pepper
3 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp oregano

Mix the dry ingredients together. Rub 3-4 redfish fillets with olive oil and brush with blackening mix.

Using a cast iron skillet, heat the skillet to nearly red-hot and add a half-stick of butter to the pan followed instantly by the fillets. Cook no more than two minutes per side. Add more butter after turning.

This is a very smoky process, so do it outside or with a fan on high.

The City of Titusville has been declared the "Redfish Capitol of the East Coast." If you catch a mess of Reds in the northern Indian River Lagoon or southern Mosquito Lagoon, blackening your fish is a great way to enjoy them-especially if you have enough cold beer or ice tea on hand.

* ANEP and its associates are not responsible for any health difficulties caused by recipes found on this website.


The Indian River Lagoon is located on Florida's East Coast and is North America's most species-diverse estuarine system with over 4,300 varieties of plants and animals. It's an important part of the Atlantic Flyway, a key biological highway for birds migrating from the tropics to temperate areas in North America. In 1903, President Theodore Roosevelt designated the lagoon's Pelican Island as America's first National Wildlife Refuge. The lagoon is also home to Canaveral National Seashore Park, Merritt Island National Wildlife Refuge, and the Kennedy Space Center.