Blackened Fish
Elevate your seafood game with this bold and flavorful Blackened Fish recipe, a Southern classic that packs a punch of smoky, spicy goodness with every bite. Perfectly seasoned with a robust blend of paprika, garlic powder, cayenne, and fragrant herbs like thyme and oregano, these tender white fish fillets (try tilapia, snapper, or catfish) are seared to perfection in a sizzling hot cast-iron skillet. The result? A beautifully charred crust with a mouthwatering aroma that’s guaranteed to impress. Ready in just 25 minutes, this quick and easy recipe is ideal for weeknight dinners or special occasions. Pair with lemon wedges for a zingy finish, and serve alongside fresh greens or buttery rice for a restaurant-worthy meal at home. Don’t miss the irresistible combination of smoky spices, tender fish, and a crispy blackened crust in every forkful!
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Recipe Information
Ingredients
- 4 fillets White fish fillets (such as tilapia, snapper, or catfish)
- 4 tablespoons Butter
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 4 wedges Lemon wedges (optional, for serving)
Instructions
In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt to create the blackening seasoning.
Pat the fish fillets dry with paper towels to remove excess moisture.
Generously coat both sides of each fish fillet with the blackening seasoning, pressing it onto the surface to ensure it adheres.
Heat a large cast-iron skillet over medium-high heat until it is very hot (this will take about 3 to 5 minutes).
Melt 1 tablespoon of butter in the skillet, swirling to coat the surface.
Place one or two fish fillets in the skillet (do not overcrowd) and cook for 2 to 3 minutes on one side until the seasoning forms a deep, dark crust.
Flip the fillets gently with a spatula and add another tablespoon of butter to the skillet. Cook for another 2 to 3 minutes on the other side, or until the fish is cooked through and flakes easily with a fork.
Repeat with the remaining fish fillets, adding 1 tablespoon of butter to the skillet for each batch.
Serve the blackened fish immediately with optional lemon wedges for squeezing over the top, as desired.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.2 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1473 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
