Blackened Fish

This healthy Blackened Fish is exceptionally flavorful, crispy on the outside and flakey on the inside. A quick and easy meal that can be ready in less than 20 minutes. Dishes like this are the perfect weekday meal for any busy family.

There’s something about any meat or fish that’s been blackened, as it’s incredibly abundant with the ideal amount of heat and flavor from all those great spices. I can’t get enough of these blackened white fish fillets that are light but totally filling when paired with rice, potatoes, vegetables or any salad. You can decide how healthy you want to go with a multitude of side dish options. For me, serving this dish with a mango salsa is delicious and a must.

Blackening fish all began with chef Paul Prudhomme, owner of K-Paul’s Louisiana Kitchen in the heart of the French Quarter in New Orleans. He developed the recipe for blackened redfish in his restaurant, and people ate it up so voraciously that it became his signature dish. Now restaurateurs around the country are copying the idea. Not saying this is a copycat recipe because I’d have no idea if it was, but here’s my version which involves an easy blackened spice rub.

Blackened Fish Highlights

✅ CRISPY AND FLAKEY. The outside of the fish will be crispy because of the spices, and the inside will be nice and flakey. This is an enticing and delicious meal.

✅ HEALTHY. Fish is a healthier protein choice which is also lower in fat and calories.

✅ FAST AND EASY. Dinner can be on the table in about 20 minutes. It’s so quick and easy to make, anyone can easily put this dish together.

✅ SIMPLE INGREDIENTS. Chances are you already have all the spice ingredients in your pantry!

Ingredients You’ll Need

• Cumin – Cumin adds instant depth to any dish.
• Cayenne – Ground cayenne pepper will give some heat to the spice mixture so if you really don’t like or can’t handle any spicy level, I would totally skip this ingredient.
• Sweet paprika– Sweet paprika only has a little heat but it’s flavor is fruity and a little bitter. You can also use smoked paprika.
• Chili powder – Some ground chili powder adds depth and a bit of heat to the spice mixture. Chili powder can be mild or spicy, or you can even make your own using my recipe here.
• Salt and Pepper – A little salt to taste and some ground black pepper will add to the spicy heat needed for this blackened fish.
• White Fish – I used basa fillets. Select firm and fresh white fish fillets such as basa, cod, haddock, tilapia, or halibut. If fresh fish is not available, use defrosted frozen fillets.
• Oil – I use olive oil but feel free to use other neutral oils or even some melted butter.

How To Make Blackened Fish

Make the spice mixture. Combine all the spices together in a small bowl to create the blackened seasoning, and then rub the mixture generously all over the fish fillets.

Cook the fish. In a large non-stick skillet, heat the olive oil over medium heat. Add the seasoned fish fillets and cook for 5 to 7 minutes on each side until the fish flakes easily with a fork. Do it in batches if not all fish fillet fit at once, overcrowding the fish can cause it to flake in the pan.

Serve with some salsa, like my phenomenal Mango Salsa.

What Does Blackened Fish Mean?

Blackening is usually associated with Cajun cuisine and it is a cooking technique most commonly used with firm-fleshed fish, chicken, steak, and other meats. When blackened, the fish is dredged in a combination of herbs and spices, before being cooked in a hot pan. The fish develops a black crust from the spice mixture used.

Does Blackened Fish Taste Burnt?

Blackened dishes can often end up looking burnt but they aren’t. Blackening is a cooking technique that yields significant char on the surface of food that at first glance can seem burnt. The spice combination and billowing smoke give the food an intense, desirable flavor.

How Do You Know When Your White Fish Is Perfectly Cooked?

The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it’s done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145°F.

What Is The Best Fish To Use?

I used basa fillets because those were the best looking at my grocery store, but cod is often considered on of the best white fish with its dense, flaky texture, as well as being relatively low in calories. However, haddock, tilapia, or halibut are all great options.

What Is The Best Fat For Cooking Blackened Fish?

Although both tasted delicious, I give butter the slight edge here. If you have allergies, are watching your cholesterol, or prefer healthier fats, then using olive oil is a fine choice and tastes very similar to butter.

What To Serve With Blackened Fish

So many great sides or salads pair perfectly with this fish. Here are just a few great ideas:

✅ Salsas – Not only will this add great freshness to your fish, but you will keep it light yet still delicious.

• Mango Salsa
• Pineapple Salsa
• Homemade Salsa

✅ Salads – Still keeping it light with these salads but you will turn this fish into a heartier meal.

• Avocado Salad
• Thai Cucumber Salad
• Sesame Cabbage Salad
• Broccoli Salad
• Tomato Basil Salad
• Chickpea Salad
• Black Bean Corn Avocado Salad

✅ Other Sides – And finally other regular side dishes that would pair wonderfully with this fish.

• No Knead Bread
• Greek Rice
• Corn On The Cob
• Brown Butter Mashed Potatoes
• Roasted Baby Potatoes
• Sautéed Peas
• Lemon Orzo With Asparagus
• Skillet Green Beans

Expert Tips

1. Overcooking fish can really ruin it, so tend it carefully while cooking.
2. Using fresh fish when available can’t be beat.
3. If using frozen fish, make sure you pat dry the thawed fish.
4. Although blackened fish when cooked can appear to look burnt, it really isn’t.
5. I used a non-stick pan, but a cast iron skillet can also be used.

Leftovers

Store leftover blackened fish in a shallow covered container to allow the fish to cool to the proper temperature more quickly. Cooked fish can be stored for up to 2-3 days in a refrigerator at 40°F or less.

Freezer

Wrap fish in plastic wrap and place in an airtight container or freezer bag for up to 1 month.

More Great Fish Recipes To Try

• Blackened Shrimp
• Blackened Fish Tacos with Mango and Avocado Salsa
• Fish Tacos
• Fish Pie
• Air Fryer Whole Chicken
• Baked Thai Salmon