Pan Fried Blackened Fish
Transform your weeknight dinner into a flavorful feast with this Pan-Fried Blackened Fish recipe, a quick and easy way to enjoy bold Cajun-inspired flavors in under 20 minutes. Featuring perfectly seasoned fish fillets coated with a tantalizing blend of paprika, garlic, cayenne, and herbs, this recipe delivers a smoky, slightly spicy crunch in every bite. Sear the fillets in a sizzling mix of butter and olive oil to create a beautifully crisp crust while keeping the fish moist and flaky inside. Finished with a squeeze of fresh lemon for a zesty kick, this dish pairs wonderfully with rice, roasted vegetables, or a crisp salad. Perfect for tilapia, catfish, or snapper, this one-skillet wonder is as versatile as it is delicious—ideal for busy cooks craving big flavor with minimal effort.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces Fresh fish fillets (tilapia, catfish, or snapper)
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Oregano
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 pieces Lemon wedges
Instructions
Pat the fish fillets dry with paper towels to remove excess moisture.
In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, oregano, cayenne pepper, salt, and black pepper to create the blackening seasoning.
Generously coat both sides of each fish fillet with the blackening seasoning, pressing it into the fish to ensure it sticks.
Heat a large skillet over medium-high heat and add the olive oil and butter. Allow the butter to melt and start to sizzle without burning.
Once the skillet is hot, add the seasoned fish fillets in a single layer. Be careful not to overcrowd the pan; cook in batches if necessary.
Cook the fish for 3-4 minutes on the first side without moving it, allowing a crisp crust to form.
Carefully flip the fish and cook for another 3-4 minutes on the other side until the fillets are cooked through and flake easily with a fork.
Remove the fish from the skillet and place it on a serving platter. Repeat the cooking process if there are additional fillets.
Serve the blackened fish hot with lemon wedges on the side for squeezing over the fillets.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 564 mg | 25% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.6 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 591 mg | 13% | |
*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.
