Blackened Fish

Blackened Fish

150
SUSANHOR 1

"This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!"
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Ingredients

30 m servings 420 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
  2. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
  3. Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

150
  1. 200 Ratings

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Most helpful positive review

To lighten this recipe, remove ALL butter. Sprinkle herbs straight onto fish & heat a few tsp of olive oil in a cast iron skillet. I've found that farm-raised catfish filets are fairly thick...

Most helpful critical review

Decent flavour to the spices, but "well ventilated" is understated. I smoked out my entire house. The neighbours actually barged through my front door shouting inquiries about calling the fire...

To lighten this recipe, remove ALL butter. Sprinkle herbs straight onto fish & heat a few tsp of olive oil in a cast iron skillet. I've found that farm-raised catfish filets are fairly thick...

Several years ago (and many times since) I had blackened fish at what is considered Milwaukee's finest seafood restaurant, and from that first bite I was smitten. Over the years I've tried it at...

I LOVE THIS RECIPE! I use it on Tilapia mostly. I ad 1 tsp of garlic powder to the mixture. I place fish on foil, sprinkle with olive oil & liberally with spice mix on each side, put on a dollop...

This was a great meal! I would not make this fish in the kitchen, but use an outside burner on the grill. It filled our house with smoke! She warns a well ventilated area to cook in, and you'...

I altered the recipe quite a bit spice wise as it is really too much for children. I also used the grill outside to heat the cast iron skillet and cooked the fish there as well. Just sit the sk...

My wife and kids absolutely HATE fish. When I bought the fish, I used tilapia, I didnt even buy enough for everyone, just my wife and I. The kids sampled it and wanted some for dinner. My whole ...

I was hoping to find a recipe that would compare with my favorite blackened seasoning from Salty's Restaurant in Seattle. Their's has a good amount of sugar in it. So, I made this recipe exactly...

Decent flavour to the spices, but "well ventilated" is understated. I smoked out my entire house. The neighbours actually barged through my front door shouting inquiries about calling the fire...

This was great. I do not like fish but my husband and I went on a fishing trip and had to cook our trout. I combined this recipe with another and grilled it in an aluminum foil pack with slice...