Blackened Fish

Blackened Fish

148
SUSANHOR 1

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

Ingredients

30 m {{adjustedServings}} servings 420 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

148
  1. 198 Ratings

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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...