Boom! Done! Blackened fish is ready to serve. This one is SO GOOD. Such a great recipe. Just look at all that wonderful flavor and seasoning. Yum. Grab some Tartar Sauce for dipping! Tonight we’re making Blackened Fish, and it’s bound to become of your favorite go-to cooking methods.
What is Blackening?
Blackening is a simple cooking method of coating the star of your dish with butter, seasoning it generously with homemade blackening seasoning, then searing it over high heat to form a nice spicy crust. This cooking method works wonderfully with fish and cooks up in no time. The result is big flavor and huge satisfaction, a meal you won’t soon forget! I think you’ll love it so much that it will enter your regular cooking routine. It has for me! Let’s talk about how to make blackened fish, shall we?
Chili Powders. Use 2 tablespoons smoked paprika (or use regular paprika) + 1 tablespoon cayenne powder (use more for a spicier blend) Spices. Use 1 tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground black pepper and 1 teaspoon sea salt Herbs. Use ½ teaspoon dried basil, ½ teaspoon dried oregano and ½ teaspoon dried thyme
FOR THE FISH
Fish Fillets. 4 fillets, 6 ounces each, skinless - I used Icelandic cod today, but any fish fillet will do for this recipe. Melted Butter. ¼ cup.
It’s great on so many things! Butter and Season the Fish Fillets. Brush one side of each fish fillet generously with melted butter and generously spoon on the blackening seasoning. Use a couple tablespoons, or really as much as you’d like. Make it as spicy as you want. You can easily dip each fillet of fish into a shallow dish filled with seasoning to get a good, even coating. Brush or drizzle on the remaining butter, then generously add more seasoning. Flip the fish fillet and cook another 2-3 minutes, or until the fish is cooked through and flaky. Usually just a few minutes on each side is enough to cook the fish through, depending on thickness. Cook them to 145 degrees F internal temperature minimum. Serve! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Storage & Leftovers
Storing your Blackened Fish in an airtight container in the fridge may allow you to store the leftovers for up to 2-3 days. To maximize the storage life, make sure to refrigerate the fish promptly.
Try Some of My Other Popular Recipes
Blackened Chicken Blackened Shrimp Blackened Shrimp Pasta Blackened Salmon Low Country Boil Check out all of my Spicy Seafood Recipes!
