Best 6 Blackened Fish On The Grill Recipes
Indulge in a tantalizing culinary journey with our collection of blackened fish recipes, a symphony of flavors that will set your taste buds ablaze. Experience the bold and smoky essence of blackened fish, expertly grilled to perfection, in a variety of delectable preparations. From the classic Blackened Catfish to the zesty Blackened Salmon with Mango Salsa, each recipe promises a unique explosion of flavors that will leave you craving more. Dive into the depths of culinary artistry with our Blackened Mahi Mahi with Avocado Salsa, where the delicate fish pairs harmoniously with a vibrant and refreshing salsa. For those who prefer a milder journey, our Blackened Tilapia with Lemon Butter Sauce offers a delightful balance of flavors, with a hint of citrus and a velvety smooth sauce. Take your taste buds on an adventure with our Blackened Cod with Roasted Red Pepper Sauce, where the sweetness of roasted peppers complements the robust char of blackened fish. Whether you're a seasoned grill master or a culinary novice, our blackened fish recipes guarantee an unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
BLACKENED FISH RECIPE
This Blackened Fish is so simple, yet so delicious! It is easy and quick enough for a busy weeknight, but flavorful enough to impress guests. Filled with protein and big on taste, you can't go wrong with this easy dinner idea.
Provided by Kimber
Categories Dinner
Time 11m
Number Of Ingredients 9
Steps:
- Combine the garlic powder, onion powder, paprika, Italian seasoning, Old Bay, and cayenne pepper (optional) and mix.
- Lay the fish filets flat and sprinkle seasonings on the first side, lightly pat them in, and then sprinkle the remaining seasoning on the back side and pat in. This can sit in the refrigerator for up to an hour seasoned.
- Heat a large cast iron skillet over high heat for 2-3 minutes, then reduce to medium high and add the butter.
- Once the butter is melted and starting to brown, but not smoke, season the fish with salt and pepper to taste, then put it flat in the skillet. Do not crowd the skillet. Cook the fish in batches if necessary.
- Let the fish cook for 2-3 minutes on the first side without moving or checking it, then flip and cook 2-3 minutes on the other side, or until it reaches the desired doneness, or about 145˚F. Cooking time will vary depending on the size and thickness of your fish filets.
- Remove the fish from the skillet (to prevent it from continuing to cook) and serve warm with fresh parsley or lemon juice if desired.
Nutrition Facts : ServingSize 4 oz, Calories 174 kcal, Carbohydrate 2 g, Protein 24 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 125 mg, Fiber 1 g, Sugar 1 g
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.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g
GRILLED BLACKENED FISH SANDWICHES WITH HOMEMADE SLAW
Steps:
- Combine coleslaw mix, onion, vinegar, oil, mustard, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly combined. Set aside.
- Lay cod fillets on a clean work surface. Sprinkle 1/2 of the blackening seasoning and 1/2 of the paprika over the fillets. Flip fillets over and sprinkle with remaining blackening seasoning and paprika. Brush olive oil over both sides of the fillets.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill fish for 3 minutes. Flip and grill for 3 minutes more.
- Cut fillets in half and place each half on a hamburger bun. Top with reserved slaw.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 29.8 g, Cholesterol 45.1 mg, Fat 12.8 g, Fiber 2.3 g, Protein 25 g, SaturatedFat 2 g, Sodium 694.4 mg, Sugar 3.3 g
PAUL PRUDHOMME'S BLACKENED REDFISH
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
- Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
- Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
- When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 51 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 31 grams, Sodium 731 milligrams, Sugar 0 grams, TransFat 2 grams
BLACKENED FISH WITH QUICK GRITS
Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring the food in a cast-iron skillet. It's particularly good for firm, lean white fish, such as catfish, snapper, trout or redfish. The fish is traditionally dipped in melted butter, then cooked in a dry skillet, but that can create billows of smoke. This smokeless method cooks seasoned fillets in oil to create a lovely texture. The cheese grits cook in just under 5 minutes, but are extra flavorful from cooking in chicken stock and still creamy as a result of added milk and butter.
Provided by Vallery Lomas
Categories dinner, quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the fish: In a small bowl, whisk together the sweet paprika, black pepper, thyme, oregano, garlic powder, salt and cayenne. Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat. Reserve remaining seasoning for another use. Allow the fish to sit for 15 minutes at room temperature.
- While the fish sits, make the cheese grits: Bring the chicken stock and salt to a boil in a large saucepan over high. Add the grits while whisking and reduce heat to maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep over the lowest heat possible until ready to serve.
- Meanwhile, cook the fish: Heat a large cast-iron skillet with the olive oil and butter over medium-high. Add the fish fillets, and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.
- Divide the grits among serving dishes and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with the scallions. Serve immediately with lemon wedges for squeezing over the fish.
BLACKENED FISH ON THE GRILL
I found a recipe in the news paper for blacken fish in a cast iron skillet. Wanted to try to make it on the grill. So I have been working on it and this is what I came up with.
Provided by Bob Wakeman
Categories Seafood
Time 25m
Number Of Ingredients 12
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
Tips:
- Choose the freshest fish possible. Fresh fish will have a mild, sweet smell and firm, opaque flesh. Avoid fish that smells fishy or has soft, discolored flesh.
- Use a variety of spices. Blackening seasoning typically includes paprika, garlic powder, onion powder, cayenne pepper, and thyme. You can also add other spices to taste, such as cumin, chili powder, or oregano.
- Don't overcrowd the grill. Make sure there is enough space between the fish fillets so that they can cook evenly.
- Cook the fish over high heat. This will create a nice crust on the outside of the fish while keeping the inside moist and flaky.
- Don't overcook the fish. Fish is very delicate, so it's important to cook it just until it is opaque throughout. Overcooked fish will be dry and tough.
- Serve the blackened fish immediately. Blackened fish is best served hot off the grill. You can garnish it with lemon wedges, parsley, or your favorite sauce.
Conclusion:
Blackened fish is a delicious and easy-to-make dish that is perfect for a summer cookout. By following these tips, you can make sure that your blackened fish turns out perfectly every time. So fire up your grill and get cooking!
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