Name: Blackened Fish Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: American
Ingredients: 4 fish fillets (walleye or tilapia); 6 tbsp butter (divided); 1 fresh lemon; 1 Tablespoon smoked paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon ground black pepper; ½ teaspoon Kosher salt; ½ teaspoon cayenne pepper (adjust to taste)

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This Blackened Fish recipe captures everything I love about weeknight cooking: it’s bold, fast, and brimming with flavor that tastes like it came from your favorite seaside bistro. Each fillet gets a glorious, spiced crust and just the right kiss of smoke, while a splash of fresh lemon keeps things bright. Whether you’re feeding your family or treating yourself to a special meal, Blackened Fish is a dish that always leaves everyone wanting seconds.

Ingredients You’ll Need

The magic of Blackened Fish comes from a handful of straightforward ingredients that each play a crucial role. From creating that signature fiery crust to ensuring tender, flaky fish, every item here truly matters—no substitutions needed if you want the real deal!

Fish fillets (walleye or tilapia): Choose a mild, flaky white fish so the blackening spices shine but the fish remains tender.
Butter (6 tbsp, divided): Rich, real butter melts into the fish for a golden crust and irresistible flavor.
Fresh lemon: A squeeze of lemon at the right moment brightens the spice and balances the richness.
Smoked paprika (1 Tbsp): Essential for that smoky undertone and vibrant color in the crust.
Onion powder (1 tsp): Adds gentle sweetness and depth that rounds out the other spices.
Garlic powder (1 tsp): For savory notes that make the fish impossible to resist.
Dried oregano (½ tsp): Delivers a subtle, earthy flavor in each bite.
Dried thyme (½ tsp): Brings a fragrant, herbal lift to the rub.
Ground black pepper (½ tsp): Gives a bit of heat and complexity to the seasoning blend.
Kosher salt (½ tsp): Draws out the fish’s natural flavors and supports the crust.
Cayenne pepper (½ tsp or more): The key for classic blackened heat—add more for extra kick, or dial back for a milder finish.

How to Make Blackened Fish

Step 1: Preheat Your Cooking Surface

Start by firing up your Blackstone or cast iron skillet to high heat. You want it hot enough to instantly sear the fish so you get that coveted crispy, blackened crust in minutes. Give your grill a few minutes to really preheat while you prepare everything else.

Step 2: Mix the Blackened Rub

In a small bowl, combine the smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, black pepper, kosher salt, and cayenne. Stir until all those beautiful spices are evenly blended—this rub is where all the magic (and flavor) happens for your Blackened Fish!

Step 3: Prep Your Fish Fillets

Lay your fillets out on a cutting board and use a paper towel to pat them dry. Removing excess moisture is crucial; it helps the butter and spices adhere and ensures a nice char without steaming.

Step 4: Butter and Season the Fish

Melt 3 tablespoons of butter in a small bowl. Use a basting brush to generously coat both sides of each fillet. Next, sprinkle on the blackened rub, patting it on so every spot is covered. Flip and repeat so your fish gets fully enrobed in that smoky, spicy goodness.

Step 5: Sear with More Butter

Once your Blackstone or skillet is blazing hot, toss the remaining 3 tablespoons of butter onto the cooking surface so it melts and sizzles. Lay each fillet directly into the butter—listen for that satisfying sizzle when they hit the heat!

Step 6: Add Lemon and Sear

After just a few seconds, grab your halved lemon and squeeze fresh juice straight onto the fish fillets. The citrus will sing with the spices while helping to create a zippy, slightly caramelized crust that sets Blackened Fish apart.

Step 7: Flip and Finish Cooking

Let the fish cook undisturbed for 2 to 3 minutes until beautifully charred, then gently flip. Cook for another 2 to 3 minutes; the fish is done when it flakes easily with a fork and has a gorgeous, spicy crust.

Step 8: Rest and Serve

Carefully pull the fillets off the heat and let them rest for just a couple of minutes. This little break lets the juices redistribute, so your Blackened Fish stays moist and tender. Now you’re ready to plate and enjoy!

How to Serve Blackened Fish

Garnishes

A flourish of simple, fresh garnishes takes Blackened Fish to restaurant-worthy status. Try a generous sprinkle of chopped parsley or cilantro for color and brightness—plus extra lemon wedges on the side for anyone who loves that fresh zing. A few thinly sliced green onions or even a handful of microgreens add a fun pop on top.

Side Dishes

This sizzling, smoky Blackened Fish loves being paired with cool, refreshing sides. Think fluffy white rice, a creamy coleslaw, buttery corn on the cob, or even a crisp green salad. If you’re feeling fancy, herbed potatoes or a quick cucumber-tomato salad are delicious on the side as well.

Creative Ways to Present

Show off your Blackened Fish by serving it over a bed of rice pilaf with bright veggies on the side or tucking fillets inside soft tortillas for unforgettable blackened fish tacos. Or, lay pieces atop a simple Caesar salad for a light but flavor-packed meal. There’s no wrong way to showcase that gorgeous, charred crust!

Make Ahead and Storage

Storing Leftovers

If you have extra Blackened Fish (lucky you!), allow it to cool completely before transferring to an airtight container. It’ll keep happily in the fridge for up to two days. Be sure to keep the fillets separated with parchment paper if you’re stacking, so they don’t stick together.

Freezing

For longer storage, Blackened Fish can be frozen. Wrap cooled fillets individually in plastic wrap, then tuck them into a freezer bag or container. For best texture, enjoy them within a month. Thaw overnight in the refrigerator before reheating for tastiest results.

Reheating

To reheat Blackened Fish without drying it out, place the fillets on a baking sheet, cover loosely with foil, and warm in a 325°F oven for about 10 minutes. You can also zap in the microwave for a quick fix, but the oven helps preserve the crust’s texture. Add a squeeze of fresh lemon just before serving to bring the flavors back to life!

FAQs

Can I use a different type of fish for Blackened Fish?

Absolutely! While walleye and tilapia are fantastic, you can substitute with cod, catfish, snapper, or even salmon. The key is a fillet that holds together well and isn’t too oily, so the seasoning can form its signature crust.

Do I need a Blackstone griddle to make Blackened Fish?

No Blackstone? No problem! A cast iron skillet on the stovetop works wonders for Blackened Fish. Just make sure your pan is preheated until it’s nearly smoking so the crust forms instantly.

Is Blackened Fish always spicy?

The classic blackened seasoning does have a little kick, but you can easily control the heat. For milder fish, reduce the cayenne pepper, or add a touch more smoked paprika for even more flavor without the burn.

What’s the secret to getting that perfect blackened crust?

The trio of a seriously hot pan, generous butter, and a well-blended spice rub is the key to real Blackened Fish. Don’t move the fillets too soon—let them sear and char before flipping for best results.

Can I prepare Blackened Fish ahead of time for a party?

Yes, you can season the fish and keep it chilled until you’re ready to cook. For the freshest texture and crust, though, blacken and serve the fillets right before eating—they only need minutes on the grill!

Final Thoughts

There’s something so satisfying about creating Blackened Fish at home. With its bold flavor, effortless prep, and that dramatic, spicy crust, this recipe is destined to become a staple in your kitchen. Give it a try and let yourself enjoy every zesty, buttery bite—you might be surprised just how easy (and crave-worthy) homemade Blackened Fish can be!

Blackened Fish Recipe

★★★★★

5 from 19 reviews

Author: Sophie
Total Time: 16 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A flavorful recipe for Blackened Fish that combines a mix of herbs and spices with tender fish fillets, cooked to perfection on a griddle.

Instructions

Preheat Blackstone: Set it to high heat.
Mix Rub: Combine smoked paprika, onion powder, garlic powder, oregano, thyme, black pepper, salt, and cayenne pepper. Set aside.
Prepare Fillets: Pat dry fish fillets.
Coat with Butter: Melt 3 tbsp butter, brush on fillets, and coat with Blackened Rub.
Cook on Blackstone: Melt remaining butter on griddle. Cook fish, squeezing lemon juice on top.
Char and Flip: Cook until charred, flip, and cook until done.
Rest and Serve: Rest briefly before serving.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Main Course
Method: Griddling
Cuisine: American