Dad’s Blackened Fish

Blackened fish is a quick, easy way to prepare almost any fish. All you need is some basic spices, butter and a really hot pan, preferably cast-iron. This recipe works great with lingcod, cabezon and rockfish, but I have yet to try a type of fish that didn’t go well. Skinless filets work perfectly for this recipe.

First, prepare the seasoning:

Blackened Seasoning

• 2 tablespoon smoked paprika (or use regular paprika)

• 1 tablespoon cayenne powder (use more for a spicier blend)

• 1 tablespoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon ground black pepper

• 1 teaspoon sea salt

• ½ teaspoon dried basil

• ½ teaspoon dried oregano

• ½ teaspoon dried thyme

Next, place your cast-iron on the stove top over medium-high heat and let it get nice and hot while you get the fish ready. It needs to be glowing hot or the fish will stick to it when you put it in!

Now prepare the fish. Pat each filet dry and coat it with melted butter. Then, apply the seasoning liberally to both sides of the filet. The seasoning should coat the fish entirely.

Place the filets in the hot pan. They should immediately start to sizzle and smoke. This cooking method will generate a lot of smoke, so make sure your kitchen is well ventilated! 

Cook the filets for about 3-5 minutes on each side depending on their thickness. You will know they are ready when the flesh becomes opaque and flakes easily, and a crispy blackened coating begins to form on the outside.

Remove them from the heat and serve immediately. This fish recipe is pure comfort food and goes well with mash potatoes, sauteed green beans, cornbread or almost any other rich, tasty fixin’ you can think of!