Blackened fish prepared according to this top-rated recipe is juicy, flaky, and full of spicy and smoky flavor.
How to Make Blackened Fish
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Best Fish for Blackening
This recipe calls for trout because it’s firm and flaky. Other great options include haddock, cod, mahi-mahi, tilapia, and halibut.
Blackening Seasoning Ingredients
This spicy, smoky blackened fish seasoning blend includes the following ingredients:
- Paprika
- Dry mustard
- Cayenne pepper
- Cumin
- Black pepper
- White pepper
- Dried thyme
- Salt
If you make and enjoy this recipe, we recommend making a large batch of the blend to keep on hand for quick dinner prep. Store it in an airtight container in a cool, dark place.
How to Blacken Fish
Here’s a brief overview of what you can expect when you make this blackened fish recipe:
- Make the seasoning blend.
- Coat the fish in butter and season liberally.
- Cook each fish over high heat in melted butter until charred on both sides.
Allrecipes Video
Test Kitchen Tips
“If a restaurant asks me how I’d like my fish, I almost always choose blackened,” says culinary developer and test kitchen expert Nicole McLaughlin. “I love the spicy, crispy coating it gives fish.” Here are a few of her best tips for making blackened fish at home:
- You can leave the skin on or off. If you want the seasoning blend on both sides, go ahead and take the skin off.
- “When it comes to seasoning, you’re not just lightly sprinkling like you would something else,” says Nicole. “You want to really coat it fully and then kind of pack it in.”
- It’s important to make sure the pan is “screaming hot,” according to Nicole. You can’t achieve perfect blackened fish unless your stove is set to high heat.
Allrecipes Community Tips and Praise
“Great recipe for introducing the kids to blackened fish,” says one Allrecipes community member. “I used red snapper. Served with white rice and broccoli.”
“The seasoning mixture is just delicious,” raves StirFryGuy. “So much depth of flavor without obscuring the flavor of the fish. And considering the amount of cayenne and cumin, it's not as hot as one might expect, so it would be easy to ramp up the heat by adding a little more of either (or both). This is a keeper.”
“Really good recipe, easy to put together, but definitely vent your kitchen well or cook outside,” advises Craig Henke. “Grilled mine and it turned out great.”
Editorial contributions by Corey Williams
Ingredients
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1 tablespoon paprika
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2 teaspoons dry mustard
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1 teaspoon cayenne pepper
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1 teaspoon ground cumin
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1 teaspoon black pepper
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1 teaspoon white pepper
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1 teaspoon dried thyme
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1 teaspoon salt
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1 cup unsalted butter, melted, divided
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6 (4 ounce) fillets trout
Directions
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Gather all ingredients.
![Ingredients to make blackened fish]()
Dotdash Meredith Food Studios
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Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl.
![A glass bowl with blended spices]()
Dotdash Meredith Food Studios
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Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes. While the pan is heating, pour 3/4 cup melted butter into a shallow dish.
![A baking dish with melted butter]()
Dotdash Meredith Food Studios
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Dip each fillet into butter, turning once to coat both sides.
![A baking dish with fish filets submerged in melted butter]()
Dotdash Meredith Food Studios
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Sprinkle both sides of fillets with spice mixture; gently pat mixture onto fish.
![A parchment paper-lined baking sheet with four fish filets coated in spice mixture]()
Dotdash Meredith Food Studios
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Working in batches, place fillets into the hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred bottom, about 2 minutes. Turn fillets and spoon about 1 teaspoon melted butter over each.
![A hot skillet with two spice-coated fish filets cooking in butter]()
Dotdash Meredith Food Studios
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Continue cooking until bottoms are charred, 1 to 2 minutes. Repeat with remaining fish. Serve and enjoy!
![Two fillets of blackened fish served over yellow rice and garnished with chopped parsley]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 498 | Calories |
| 41g | Fat |
| 2g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 498 | |
| % Daily Value * | |
| Total Fat 41g | 52% |
| Saturated Fat 21g | 104% |
| Cholesterol 165mg | 55% |
| Sodium 434mg | 19% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 0g | |
| Protein 31g | 62% |
| Vitamin C 1mg | 1% |
| Calcium 86mg | 7% |
| Iron 3mg | 17% |
| Potassium 584mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
