Blackened fish when done properly is so so delicious! Fresh redfish plus a bold spice mix cooked over intense heat nets the cook a highly flavorful main dish on the table in just a few minutes.
The spices add aroma, color, texture, and flavor. The key is to choose the right mix of spices to deliver all those things. Don’t sweat it, I got the right mix for ya!
This is not the recipe for the timid cook. You’ll have to find your beast mode side. This is not to suggest the recipe is difficult; actually, it’s the opposite. However, you’ll have to be comfortable with high heat and doing a little basting right in the skillet.
MOOD MUSIC
This blackened fish is bold, powerful, and yet delicate. The song "Moments In Love relates so well. First of all its highly industrial with the sounds of metal and electronics, but the slow tempo helps the group pull this off as a "love" song.
Blackened Fish Ingredients
- Fish - I prefer redfish, but salmon and catfish are popular choices.
- Ghee (clarified butter)
- Butter
- Kosher Salt
- Black Pepper
- Paprika
- Garlic Powder
- Cayenne
- White Pepper
- Dried Thyme
- Dried Oregano
How To Make Blackened Fish
Melt ghee or butter and brush both sides of the fish with it.
Mix all the spices together in a mixing bowl.
Season the fish on both sides with the spice mix.
Heat a cast-iron skillet on high heat. It should be smoking hot. Turn your stovetop fan on to its highest setting. Add the ghee and make sure the entire pan is covered with a layer.
Add the fish. If cooking with skin on one side then start skin side down first. Add about a tablespoon butter to the hot skillet for basting. As it begins to melt tilt the pan and using a spoon scoop up the melted butter and continually baste the fish with it. Cook 2-3 minutes depending on thickness. Flip and cook another 2-3 minutes.
Remove the fish and serve.
Blackened Fish Cooking Considerations and Tips
Cayenne + White pepper combo in the spice mix give the dish its heat. Dial it up or down depending on preferred tastes.
Choose the freshest fish available to you. Here in Texas, redfish is pretty common so it’s what I use most often given its availability. Salmon is common, but milder white fish blacken the best:
- Snapper
- Grouper
- Catfish
- Bass
Use cast-iron if available to you and get it really hot before adding the fish.
I prefer to use ghee for pan-frying because it has a high smoke point. This is important because you want a fat/oil that can not go rancid or “burn” under really hot temperatures.
Be generous with the seasoning. It will provide a nice crust.
Serve the blackened fish with green beans, stewed tomatoes, air fryer asparagus, or roasted broccoli.
For other Blackened Recipes
Southwestern Salad with Blackened Shrimp
For other Red Snapper Recipes
making this recipe
If you make this Blackened Redfish recipe or any other recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
Lastly, go to my YouTube channel and subscribe to be notified when new weekly videos are uploaded.
Ingredients
- 1 lb redfish
- ¼ cup melted ghee
- 1 tablespoon butter
- ½ tablespoon paprika
- ½ teaspoon cayenne
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ dried thyme
- ½ teaspoon dried oregano
Instructions
- Melt ghee and brush both sides of the fish with it.
- Mix all the spices together in a mixing bowl.
- Season the fish on both sides with the spice mix.
- Heat a cast iron skillet on high heat. It should be smoking hot. Turn your stovetop fan on to it’s highest setting. Add the ghee and make sure the entire pan is covered with a layer.
- Add the fish. If cooking with skin on one side then start skin side down first. Add a tablespoon butter to the hot skillet for basting. As it begins to melt tilt the pan and using a spoon scoop up the melted butter and continually baste the fish with it. Cook 2-3 minutes depending on thickness. Flip and cook another 2-3 minutes.
- Remove the fish and serve.
Video
Notes
- Snapper
- Grouper
- Catfish
- Bass