I love Po’ Boys and I love blackened redfish, so I decided I needed to make my own version of a blackened redfish Po’ Boy!

Redfish is delicious! You can prepare it in a multitude of ways. You know what else is delicious? Po’ Boys! If you have never had a Po’ Boy, we are going to fix that. Po’ Boys are a New Orleans and Cajun staple. They can be filled with a variety of meat such as fried shrimp, crawfish, roast beef, fish, and many others. It is a simple sandwich, on a French roll or baguet, normally topped with some lettuce, tomatoes, pickles, and some sort of sauce.

I made my own variation of a Po’ Boy with some redfish I blackened out on the grill. If you want to just eat the redfish just blackened you can use this recipe and just omit the sandwich part, it will still be great! I cooked the redfish “on the half shell” meaning the fish filet still had its skin and scales attached. This method allows the “half shell” to protect the fish from the flames, while still allowing the meat to cook evenly. It also makes cleaning the fish easier 😉. Once cooked, the meat should come right off the shell. I “shredded” the fish into pieces to give the sandwich a more even filling, but you do not have to. Also, this method only works on fish with large scales like a redfish, but the recipe works with any white fish!