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.
