Best 11 Blackened Fish Recipes

BLACKENED FISH

Steps:

• 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.
• 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.
• 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.

BLACKENED FISH

Steps:

• Mix first 8 ingredients together, and drench the fish in the mixture.
• Drizzle with melted butter and sauté in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side.
• Turn and repeat on other side.
• Serve with lemon wedges.

BLACKENED TILAPIA FISH TACOS

Steps:

• Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
• Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
• Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
• Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.

TOMMY BAHAMA'S BLACKENED CABO FISH TACOS

Steps:

• To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
• Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
• Hold refrigerated for at least 12 hours.
• To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
• Transfer to a small squeeze bottle with a small tip and refrigerate.
• To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.
• To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.
• Wash cilantro and chop fine, then add to the bowl.
• Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
• To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
• To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.
• Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly.
• Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.
• Turn the heat down to very low and hold hot.
• In a large, clean sauté pan, heat the tortillas up on both sides.
• Toss the Asian slaw in a mixing bowl.
• Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
• Top the fish with a little of the mixed Asian Slaw.
• Drizzle a little chipotle aioli onto each tortilla.
• Drizzle a little lime sour cream onto each tortilla.
• Sprinkle a little pico de gallo onto each tortilla.

DELICIOUS BLACKENED FISH

Steps:

• Combine all spices/dry ingredients in a bowl and mix well.
• Spread the spice mixture onto a flat plate.
• Press the fish fillets firmly into the spices, coating both sides.
• Heat the olive oil until almost smoking in a large heavy skillet.
• Cook the fish about 2 1/2 minutes on each side for fillets less than 3/4 inch thick.
• Increase time slightly for thicker fillets.

CAJUN BLACKENED FISH

Steps:

• Mix pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together in a small bowl to create the Cajun Blackening Mix.
• Pour the Cajun spice mix on a tray.
• Press the fish into the Cajun spice mix on both sides.
• Fry in a hot cast iron pan coated with oil and sear until fish is cooked and spices are blackened.
• Serve with your favorite cajun side dishes.

BLACKENED TILAPIA FISH FILLETS

Steps:

• 1. In a small bowl combine all of the spices. Press a heaping tablespoon of spice mix onto each fillet so that both sides are liberally coated. Sllow the fish to sit for 15 minutes at room temperature prior to cooking.
• 2. In a large skillet, heat the oil over midium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle withl lemon juice and transfer the fillets to serving platter.

JACQUES-IMOS' BLACKENED GULF FISH

Steps:

• Lightly sprinkle the fish with the Creole Seafood Seasoning.
• In a hot cast-iron skillet over medium heat, melt the butter. Sear the fish on both sides until the flesh is opaque about 3 minutes each side.
• Combine the Hollandaise Sauce with chili-garlic sauce, chipotle powder and crabmeat.
• Serve each fillet with 1/4 cup sauce.
• Combine all the ingredients and mix. Store in a sealed container.
• Melt the butter and margarine in a 1-quart saucepan over low heat. Raise the heat and bring to a rapid boil. Remove from the heat and cool, about 5 minutes. Skim the foam from the top and discard. Pour the butter into a large glass measuring cup and set aside.
• Meanwhile, in a medium stainless steel mixing bowl or in the top of a double boiler, combine all the remaining ingredients. Mix together with a metal whisk until blended.
• Place the bowl over a pan of slowly simmering, but not boiling, water. The bowl must never touch the water. Vigorously whisk the egg mixture, picking up the bowl frequently to let the steam escape. Whip until the egg mixture is very light and creamy and has a sheen, 6 to 8 minutes. This amount of beating is important so that the cooked eggs will better be able to hold the butter. Remove the bowl from the pan of hot water. Gradually ladle about 1/4 cup of the butter mixture (use the top butterfat, not the butter solids on the bottom) into the egg mixture while vigorously whipping the sauce. Make sure the butter you add is well mixed into the sauce before adding more. Continue gradually adding the surface butterfat until you've added about 1 cup.
• So that you can get to the butter solids, ladle out and reserve about 1/2 cup surface butterfat into the sauce, whisking well. Use any remaining bottom solids in another dish. Then, gradually whisk in enough of the reserved top butterfat to produce a fairly thick sauce. The butterfat thickens the sauce, so you may not need to use it all. Serve immediately (or as soon as possible, keeping the sauce in a warm place, such as on top of the stove, until ready to serve).

BLACKENED FISH ON THE GRILL

Steps:

• 1. In a mixing bowl. mix together all ingredients for the blacking seasoning. Pour this into a jar with a tight fitting lid. You will have some left over and it will store very well.
• 2. For the fish: reserve 1/3 of the melted butter for later. Set your grill for med-high heat. You will need a grill fish basket for grilling the fish
• 3. Dip your fish in the melted butter, both sides. Then coat the fish with blackening mix on both sides.
• 4. Make sure the grill is good and hot. The fish will cook fast and you will need to watch it.. Place fish in the grill basket and close it so the fish does not move. Place on hot grill and cook for 2-3 minutes till the grilled side is black. Not burnt. Turn the fish over. Pour butter over the side that has been cooked. The fish will be golden brown and the seasoning will be black. Cook the other side for 2-3 minutes. No longer because the fish will burn. Remove from the grill carfully remove the fish from the basket. Serve over dirty rice along with any vegetable you mite want to grill. I grilled Zucchini

BLACKENED FISH BURGER

Steps:

• Heat a cast iron skillet or griddle over medium-high heat until hot, about 10 minutes.
• Meanwhile, rub tilapia with Cajun seasoning and set aside.
• Combine Greek yogurt and Sriracha in a bowl; mix well. Place mixture onto one side of the bun; add red cabbage and avocado.
• Cook fish in the hot skillet or griddle until almost black, but not burned, about 2 minutes per side; it will should be crunchy on the outside but flaky on the inside. Place fish on the prepared bun.

BLACKENED FISH SALAD

Steps:

• Bake fish fillets according to package directions. Meanwhile, in a large bowl, toss the pasta salad and spinach. Divide among four salad plates. Cut fish into slices; arrange over salad. Sprinkle with Parmesan cheese.