Miley Juicy, tender white fish coated in a bold spice crust and seared to perfection, this restaurant-worthy Blackened Fish is your answer to a stress-free but exciting weeknight dinner!
Ah the age-old dilemma: do you go for a boring, easy dinner with minimum effort, or an exciting, flavourful meal that takes forever to cook?
What if you could do both?
This Blackened Fish delivers on deep, smoky flavor AND it’s super quick to make! The dark crust forms fast, locking in juices while the spices bloom into something lively and strong. Perfect for a busy night when you need dinner to feel special without the long ingredient list.
Why You’ll Love This Recipe
Bold crust: Spices form a dark, flavorful coating.
Juicy inside: Fish stays tender under high heat.
Fast cooking: Dinner comes together in minutes.
Simple ingredients: Pantry spices do all the work.
Versatile serving: Works with salads, rice, or vegetables.
Ingredients
For the Blackened Seasoning
- 2 teaspoons sweet paprika
- 1 teaspoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoon black pepper ground
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
For the Fish
- 4 white fish fillets about 5 ounces each
- 2 tablespoons olive oil
Step by Step Instructions
1. Mix the Spice Blend
Start by adding paprika, chili powder, cumin, black pepper, cayenne, and salt to a small bowl. Stir until everything looks evenly mixed. This blend gives the fish its deep color and bold flavor.
2. Prep the Fish
Pat the fish fillets dry using paper towels. Dry fish helps the spices stick better and creates a stronger crust. Brush both sides lightly with olive oil so the seasoning spreads evenly.
3. Season Generously
Sprinkle the spice blend evenly over both sides of each fillet. Press gently with your fingers so the spices stay in place. The coating should look dark and well covered.
4. Heat the Pan
Place a heavy skillet over medium high heat. Let it heat fully before adding the fish. A hot pan helps form that signature blackened crust quickly.
5. Cook the First Side
Lay the fish into the hot pan carefully. Let it cook without moving for about 3 to 4 minutes. The spices will darken and form a crust while the fish cooks through.
6. Flip and Finish
Turn the fillets gently and cook the second side for another 2 to 3 minutes. The fish should flake easily with a fork when done. Remove from heat right away.
7. Rest Briefly
Let the fish rest for a minute before serving. This keeps the juices inside and finishes the texture nicely.
Serving Suggestions
Blackened Fish pairs well with simple sides that let the spices shine. Rice, roasted vegetables, or a fresh green salad balance the heat nicely.
For lighter meals, I like serving it over greens with a squeeze of lemon. It also works great tucked into warm tortillas with fresh toppings for an easy fish taco night.
Tips and Variations
- Cut back the cayenne to keep things gentle.
- Garlic powder plus onion powder add depth without shifting the vibe.
- Cod, tilapia, haddock all hold up well in this recipe.
- A grill pan brings a light char and deeper taste.
- Same method works across different fillets with no extra steps.
Frequently Asked Questions
Does this recipe make the fish very spicy?
The heat stays balanced. Reducing cayenne keeps it milder.
Can I use frozen fish?
Yes, thaw completely and pat dry before seasoning.
What pan works best?
A cast iron skillet gives the strongest crust.
How long do leftovers keep?
Store cooked fish in the fridge for up to two days. Reheat gently.
Final Thoughts
Blackened Fish brings bold flavor without long prep or heavy sauces. The spice crust delivers depth while the fish stays tender and flaky inside.
Blackened Fish
Ingredients
For the Blackened Seasoning
- 2 teaspoons sweet paprika
- 1 teaspoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoon black pepper ground
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
For the Fish
- 4 white fish fillets about 5 ounces each
- 2 tablespoons olive oil
Instructions
- Mix the Spice Blend: Start by adding paprika, chili powder, cumin, black pepper, cayenne, and salt to a small bowl. Stir until everything looks evenly mixed. This blend gives the fish its deep color and bold flavor.
- Prep the Fish: Pat the fish fillets dry using paper towels. Dry fish helps the spices stick better and creates a stronger crust. Brush both sides lightly with olive oil so the seasoning spreads evenly.
- Season Generously: Sprinkle the spice blend evenly over both sides of each fillet. Press gently with your fingers so the spices stay in place. The coating should look dark and well covered.
- Heat the Pan: Place a heavy skillet over medium high heat. Let it heat fully before adding the fish. A hot pan helps form that signature blackened crust quickly.
- Cook the First Side: Lay the fish into the hot pan carefully. Let it cook without moving for about 3 to 4 minutes. The spices will darken and form a crust while the fish cooks through.
- Flip and Finish: Turn the fillets gently and cook the second side for another 2 to 3 minutes. The fish should flake easily with a fork when done. Remove from heat right away.
- Rest Briefly: Let the fish rest for a minute before serving. This keeps the juices inside and finishes the texture nicely.
