Skip to main content

Blackened Fish Recipe

Blackened fish ready to serve with a side of okra and cucumber-red onion salad. This recipe is a treat!

Blackened Fish Recipe
Print Recipe

A classic dish, such as this Blackended Fish Recipe, deserves the right technique.

It was New Orleans chef Paul Prudhomme who first promoted blackened fish (subsequent demand for which almost caused the extinction of red drum) in the early 1980s. Chef Paul's approach was, in the eyes of health-food proponents, extreme. But in the eyes of the public and the gastronomic press, it was a huge success. After all, his blackened fish had copious amounts of two of the four basic "fisherman's food groups" -- salt, grease and sugar. The fourth component, alcohol, usually finds its way to the table as well.

Serves: 4
Total time: 10-15 minutes

Ingredients:


  • 4 six-ounce pieces of skinned fish (redfish, grouper, cobia, amberjack, wahoo)
  • 1 stick unsalted butter

D.I.Y. Blackening Spice:

  • 2 tbsp. hot paprika
  • 1 tsp. salt
  • 1 tsp. brown sugar
  • 2 tsp. garlic powder
  • 1 tsp. fennel seeds, crushed
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 tsp. black pepper, ground
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano

Directions/Tips:

  1. Prepare Seasoning: In a bowl, combine all D.I.Y. Blackening Spice ingredients.
  2. Rub It In: Blackened seafood, including fish and shellfish, should be black in color but not burned. It should have a spicy crust and the flesh should be tender and moist. Those qualities can only be attained with a spicy "rub" and a quick searing over a very hot fire. The rub is simple and can be store-bought. In fact, Chef Paul's "Redfish Magic" is available throughout Florida at Publix Markets. It's pricey, at about $2 an ounce, but if you decide you like blackened fish you might consider making your own.
  3. Blackened But Not Burned: The real "trick" to blackened seafood is the pan and the fire. I was fortunate to have inherited my grandma's set of cast iron frying pans. I'm sure some are as old as the 1920s and they're all so well seasoned you can see yourself reflected in their patina. Using those pans, heated over a propane-fired outdoor burner, allows me to get the heat I need to cook fish fillets in just a few short minutes.
  4. Temperature Is Critical: I usually use a laser thermometer to gauge the heat. When the temperature of the pan goes beyond the 250°C (486°F) top end, it's time to cook. But it's essential not to omit the part of the cooking process that made Chef Paul's recipe famous -- butter. It's imperative that you dredge your seafood through a puddle of melted, unsalted, butter, before you cover it with the blackening spice and put it into the almost red-hot pan.
  5. Don't Smoke: Needless to say, cooking blackened fish (or shrimp, or lobster, or octopus) is a smoky outside procedure; so don't even consider it stove-top.
  6. Watch The Clock: And take special care not to overcook, as fillets from a slot-sized redfish will cook in just a couple of minutes per side.

Suggested Sides:


OKRA AND TOMATOES

Yes, it's slimy. But there's no better veggie to pair with your blackened fish. And the trick is to use the smallest, most-tender okra you can find and stew about a pound, sliced, with a can of "original" Ro*Tel diced tomatoes and green chilies.

CUCUMBER AND RED ONION SALAD

A good way to cool down the heat from your fish is with a refreshing serving of cucumber salad. Simply thinly slice several crispy Kirby cucumbers and a red onion, then toss with some olive oil, red wine vinegar, salt and a pinch of crushed red pepper flakes.




black-saladingredphoto

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Recent Videos

Pro angler Bill McDonald compares the classic Rage Bug compared to the new Rage Scoun Bug, which is a new profile that i...
Fishing

Always Ready

Pro angler Bill McDonald compares the classic Rage Bug compared to the new Rage Scoun Bug, which is a new profile that i...
Learn

How Jay Pzrekurat RIGS a Dropshot for Smallmouth Bass

Pro angler Bill McDonald compares the classic Rage Bug compared to the new Rage Scoun Bug, which is a new profile that i...
Learn

The BEST Smallmouth Bass Bait EVER?

Pro angler Bill McDonald compares the classic Rage Bug compared to the new Rage Scoun Bug, which is a new profile that i...
Learn

Josh Stracner Shares his FAVORITE Fall Baits for Bass

Pro angler Bill McDonald compares the classic Rage Bug compared to the new Rage Scoun Bug, which is a new profile that i...
Learn

Josh Stracner talks about why you NEED 2D Sonar

Pro angler Bill McDonald compares the classic Rage Bug compared to the new Rage Scoun Bug, which is a new profile that i...
Learn

Why Josh Stracner LOVES the Strike King Rage Swimmer for Fall Bass

Pro angler Bill McDonald compares the classic Rage Bug compared to the new Rage Scoun Bug, which is a new profile that i...
Learn

Mark Zona talks about his SIGNATURE SERIES Rods from Lew's

Pro angler Bill McDonald compares the classic Rage Bug compared to the new Rage Scoun Bug, which is a new profile that i...
Learn

Mark Rose talks about the POWER of the Strike King Zeus Worm

Pro angler Bill McDonald compares the classic Rage Bug compared to the new Rage Scoun Bug, which is a new profile that i...
Gear

Mark Davis DEMONSTRATES that Less is More with a Dropshot

Pro angler Bill McDonald compares the classic Rage Bug compared to the new Rage Scoun Bug, which is a new profile that i...
Gear

Veteran Pro Angler Mark Davis says you NEED to Take Another Look at the Carolina RIG!!

Pro angler Bill McDonald compares the classic Rage Bug compared to the new Rage Scoun Bug, which is a new profile that i...
Learn

Mark Rose's TOP 5 Fall Bass Fishing Baits

Pro angler Bill McDonald compares the classic Rage Bug compared to the new Rage Scoun Bug, which is a new profile that i...
Learn

Bill McDonald talks about the NEW Rage Scoun Bug

In-Fisherman Magazine Covers Print and Tablet Versions

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Magazine App Logo

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the In-Fisherman App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top In-Fisherman stories delivered right to your inbox.

Phone Icon

Get Digital Access.

All In-Fisherman subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now

Enjoying What You're Reading?

Get a Full Year
of Guns & Ammo
& Digital Access.

Offer only for new subscribers.

Subscribe Now