Super Simple Blackened Fish

At our house we are fans of fish. Salmon, Mahi-mahi, sushi, crab, if it swam in the water at some point there is a good chance we will like it.

A have a few favorite ways to cook fish:

In the oven with some spices and lemon slices on top

flour/egg/panko breading and fried in the pan

Sometimes these all seem too involved for my current mood. I recently found this recipe from blackening fish when I was trying to find a way to use up extra fruit salsa from making Mexican Chicken Napoleons. The blackening spice was the perfect amount of heat for us, you can add more or less cayenne pepper as you see fit. My favorite part about this method? I only have to dirty one pan and it doesn’t involve any of the normal “breading” type steps. Here is the finished product when I made it the first time with the salsa. The sweetness of this salsa was PERFECT with the spice of the fish.

Here are the easy steps for the fish: Heat 2 Tablespoons of butter in a large skillet

When the butter has melted place your fish in the pan, flip to coat both sides with the butter, generously sprinkle top with blackening spice, flip and repeat.

Turn up the heat to high and cook your fish until there are sufficiently blackened. And that’s it, your done!

The second time I just added a dollop of sour cream on top because I thought they would be too hot. The spice wasn’t overwhelming but it was not a bad addition. I threw some brown rice I had warmed in the microwave into the pan, some peas from the fridge and then threw in a couple of eggs for some fried rice. Any dinner I can cook all in one pan is a winner for me.

I made up some more of the blackening spice so now I will have it on hand the next time.. if you have a mortar and pestle it works really well to put all the ingredients in there and grind them up.

Blackened Fish with Salsa

  1. Place all blackened seasoning ingredients in a jar and shake well. (Store leftover seasoning in a cool dark place and shake jar well before each use.)
  2. Melt butter at low heat in a deep nonstick skillet.
  3. Place the fish in the pan, flipping it over to cover both sides with butter.
  4. Generously coat the fish with the blackened seasoning, flip over again and coat the other side with seasoning.
  5. Turn up the heat to medium-high and cook on one side until blackened and somewhat crispy. Flip over and cook the other side. Add a little more butter whenever necessary.
  6. Serve the fish topped with your choice of salsa or sour cream. Goes great with rice or salad

Blackened seasoning ingredients:

  • 4 teaspoons (20 ml) dried thyme
  • 2 teaspoons (10 ml) ground paprika
  • 2 teaspoons (10 ml) onion powder
  • 2 teaspoons (10 ml) garlic powder
  • 2 teaspoons (10 ml) salt
  • 2 teaspoons (10 ml) black pepper
  • 1 teaspoon (5 ml) ground cayenne pepper
  • 1 teaspoon (5 ml) dried oregano

Some Salsa Recipes

This is the one I used, this makes alot of salsa but it’s good on many things. I suggest letting it sit in the fridge for a day for the flavors to meld

Kiwi Pineapple Salsa

1/2  medium red onion
1/2  cup (125 mL) loosely packed fresh cilantro

3   kiwi, peeled

1  jalapeño pepper, stemmed and seeded
1-2  limes
2  cups (500 mL) diced fresh pineapple

finely dice kiwi; finely chop jalapeño with Food Chopper. Juice limes to measure 2 tbsp (30 mL). In clean bowl, combine pineapple, kiwi, jalapeño, lime juice, reserved onion and cilantro

Chef’s note: I put the jalapeño onion and cilantro in my Manual Food Processor in batches and it chopped them up beautifully. you should also use your Food Chopper or just a knife.

Mango Salsa

1 large mango, peeled, seeded and chopped
1/4 (60 ml) cup red pepper, finely chopped
1/4 (60 ml) cup green pepper, finely chopped
1 medium roma tomato, chopped
1 small red onion, finely chopped
2 tablespoons (30 ml) fresh cilantro, chopped
1 fresh jalapeno or chili pepper, finely chopped
2 tablespoons (30 ml) lime juice
1 tablespoon (15 ml) lemon juice

Combine ingredients in a bowl and mix. Place in the fridge until ready to serve