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Blackened Fish
Dive into the bold flavors of the South with this Blackened Fish recipe! This dish features juicy fish fillets coated in a vibrant blend of spices, seared to perfection for a delightful crunch that locks in all the moisture and flavor. Blackened cooking originated from the Cajun cuisine of Louisiana, where fish is typically seasoned heavily and cooked in a cast-iron skillet over high heat. This method not only enhances the fish's natural taste but also gives it a signature char that pairs beautifully with a squeeze of fresh lemon juice or a side of tangy remoulade. Perfect for a quick weeknight dinner or an impressive gathering, this dish will transport your taste buds straight to the bayou!
Servings: 4
Ingredients
- Fish fillets
- 4 (6-ounce) fillets, such as catfish, tilapia, or salmon
- Olive oil
- 2 tablespoons
- Paprika
- 1 tablespoon
- Cayenne pepper
- 1 teaspoon
- Garlic powder
- 1 teaspoon
- Onion powder
- 1 teaspoon
- Dried thyme
- 1 teaspoon
- Black pepper
- 1 teaspoon
- Salt
- 1 teaspoon
- Lemon wedges
- for serving
- Remoulade sauce
- optional, for serving
Instructions
- In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, black pepper, and salt to create a spice rub.
- Pat the fish fillets dry with a paper towel. Generously coat both sides of the fish with the spice rub, pressing lightly to adhere.
- Heat the olive oil in a large cast-iron skillet over medium-high heat until it is shimmering but not smoking.
- Carefully add the seasoned fish fillets to the skillet. Cook for 3-4 minutes on one side until the fish is blackened and crispy.
- Flip the fish and cook for an additional 3-4 minutes, or until cooked through and the fish flakes easily with a fork.
- Remove from the skillet and serve hot with lemon wedges and a side of remoulade sauce, if desired.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 10 minutes • Cook Time: 8 minutes • Calories: 280 • Fat: 14g • Carbs: 2g • Protein: 32g • Sodium: 600mg • Sugar: 0g
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