Blackened Fish Recipe

Name: Blackened Fish
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon paprika; 2 teaspoons dry mustard; 1 teaspoon cayenne pepper; 1 teaspoon ground cumin; 1 teaspoon black pepper; 1 teaspoon white pepper; 1 teaspoon dried thyme; 1 teaspoon salt; 1 cup unsalted butter, melted, divided; 6 (4 ounce) fillets trout

Cook Time: 5 minutes

Blackened fish prepared according to this top-rated recipe is juicy, flaky, and full of spicy and smoky flavor.

Heres how to make blackened fish:

Best Fish for Blackening: This recipe calls for trout because its 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:

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon 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 in a cool, dark place.

How to Blacken Fish: Heres a brief overview of what you can expect when making this blackened fish recipe:

Step 1: Make the seasoning blend by mixing paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl.
Step 2: Coat the fish fillets in melted butter. Dip each fillet into the butter, turning once to coat both sides.
Step 3: Sprinkle both sides of the fillets with the seasoning mixture, pressing it gently into the fish to ensure it sticks.
Step 4: Heat a heavy cast iron pan on high heat for about 10 minutes, until it is extremely hot.
Step 5: While the pan is heating, pour 3/4 cup melted butter into a shallow dish. Once the pan is hot, place the fillets into the pan without crowding them. Pour about 1 teaspoon of melted butter over each fillet.
Step 6: Cook the fillets until the bottoms are charred, about 2 minutes.
Step 7: Flip the fillets and spoon about 1 teaspoon of melted butter over each one. Continue cooking until the other side is charred, about 1 to 2 minutes.
Step 8: Repeat with the remaining fish fillets, ensuring to not overcrowd the pan. Serve and enjoy!

Test Kitchen Tips: If a restaurant asks me how Id 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, feel free to remove the skin.
When seasoning, don't just sprinkle lightly. You want to generously coat the fish and then gently press the seasoning into the fillet.
Make sure the pan is screaming hot for best results. High heat is crucial for achieving the perfect blackened crust.

Community Tips:

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 overpowering the taste of the fish. And considering the amount of cayenne and cumin, its not as hot as expected easy to ramp up the heat by adding more of either.
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.

Nutrition Facts (per serving):

Calories	498
Total Fat	41g
Saturated Fat	21g
Cholesterol	165mg
Sodium	434mg
Total Carbohydrate	2g
Dietary Fiber	1g
Protein	31g
Vitamin C	1mg
Calcium	86mg
Iron	3mg
Potassium	584mg

Blackened Fish Recipe

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FAQ about Blackened Fish Recipe

You can store the blackened fish seasoning mix in an airtight container in a cool, dark place. This will help preserve its flavor for future use. It can last for several months when stored properly.

Yes, you can use various types of fish in place of trout. Good alternatives include haddock, cod, mahi-mahi, tilapia, and halibut. The recipe works best with firm, flaky fish.

Yes, you can use alternatives like olive oil or canola oil to cook the fish. If you want to avoid butter, you can still achieve a good flavor by using these oils, though the fish won't have the same richness.

Yes, you can prepare the seasoning mix ahead of time and store it in an airtight container. This makes it convenient for quick meals and ensures you always have the seasoning ready when you want to cook.

The high heat required for blackening can create a lot of smoke. To reduce this, use proper ventilation such as a high-quality range hood or exhaust fan. Alternatively, you can cook outdoors on a grill to minimize smoke indoors.

Leftover blackened fish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent overcooking and dryness. You can also freeze the fish for up to 3 months, but the texture may change slightly after thawing.

Yes, the blackened fish seasoning mix is versatile and can be used for other meats like chicken, shrimp, or even vegetables. It works well for grilling, sautéing, or even roasting.

If the seasoning doesn't stick, make sure the fish is properly coated in butter before sprinkling the seasoning. The butter helps the spices adhere better. You can also pat the seasoning gently onto the fish to ensure it sticks.

The recipe includes cayenne pepper, which adds heat. If you're making it for children or those who prefer less spice, you can reduce or omit the cayenne pepper. You can also substitute a milder seasoning blend or use less black and white pepper.

The fish is perfectly cooked when it flakes easily with a fork and is opaque throughout. Cooking times will vary based on the thickness of the fillets, but the blackened crust should be charred while the fish inside remains moist and tender.

Comments

naples34102

10/06/2025 01:52:54 PM

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 home with different seasonings and finally found a seasoning blend I loved. Hubby and I also perfected the method--we eliminate the smoke issue by heating the cast iron pan over fiery hot coals and blacken the fish outdoors! Bored with the same seasoning, I wanted to try my hand at mixing one up myself and happened along this recipe. I realized that between the three peppers this might be a little too hot for us, so I cut the cayenne to 1/2 tsp. leaving the amounts of the other peppers the same. It still was too hot for hubby, so next time I'll cut the white and black peppers back a bit too, to maybe 3/4 tsp. each--but this is just a matter of personal taste. I also added some garlic powder. I like using a thinner filet for this method of preparation, and tilapia is a perfect choice. The final result? This is blackened fish perfection, as fine as I had in that first restaurant experience. Love this seasoning!

KRAEZDAY

10/03/2014 05:14:55 AM

This is a fantastic blackened fish recipe! DH raved about it several times throughout the meal. I did use my large cast iron skillet on the outdoor gas grill, and I'm glad I did. The spices burned my eyes while putting thr fillets in the pan and while turning, even outside. I used Barramundi fillets as they were the closest my store had to trout the day I cooked. Wonderful! (For you folks with kiddos that can't take the heat - sprinkle salt and dill in place of the seasoning mix then cook first. My picky 7 year old ate half a large fillet)

Jennifer Warman Husk

03/29/2021 12:37:10 AM

The seasoning was perfect (although I did add 1/2 tsp garlic powder). I melted my butter, dipped the fish in the butter, put it on a platter and sprinkled the seasoning on one side, moved that side down to the hot skillet, then seasoned the other side while it was cooking. This worked better for me and was less messy. I just used pan fish we had that my husband had caught, and it cooked fast, and was delicious. I didn't take a photo, because we ate it so fast. I will definitely be making this again soon. (For a lighter recipe, I do think olive oil or canola cooking spray would work just as well.)

Kim Headley

07/17/2017 12:42:53 AM

Very tasty. I used yellow-tail snapper. Just rub the spice mix on both sides of the fillet, place on a piece of aluminum foil, add one tablespoon of butter to the top, close the foil around the fish with a fold down the middle and scrunched ends, then grill over medium heat until flaky. Mine took about 8 minutes. super juicy!

Wcbbham

02/17/2018 12:37:55 AM

I have been using this recipe for several years. It makes for excellent blackened fish. While trout does just fine, try it with red fish or, better yet, with fresh gulf trigger fish. The recipe has never let me down. And trigger is wonderful if you can find it. With regard to butter I melt maybe a half stick and drissle it over one side of a couple of fillets. I then sprinkle the seasoning over the buttered side of the fish. I don’t worry about seasoning the second side until the fish is in my very, very hot cast iron skillet. Once the fish is being seared on the seasoned side, I lightly season the up side. I do not add additional butter to the pan. Cast iron is a fairly non-stick surface and I typically have no need for additional butter.

Sharon Rechkemmer

04/27/2023 11:51:47 PM

used this with cod.. cooked on smoking hot cast iron skillet on grill.. turned out great... not as spicy as we like (will use a bit more cayenne next time) but it was very tasty. Made a avocado creama, purple cabbage, mango salsa and wrapped in tortilla... so good...

Alana Voeks

03/02/2025 03:34:34 AM

This fish is delicious just as is! I cut the cayenne down in half because it can sometimes be too much, but it wasn't enough with me cutting it, so I'll be sticking to the original next time. It could also use just a little extra salt, but perfect otherwise! I didn't want the butter to burn, so I used peanut oil to heat up with the pan, which was a great decision. Marinating the fish in the butter first, and pouring it on in the pan added enough butter flavor to use a different cooking fat for the pan!

fireman

01/15/2012 03:58:01 PM

Just left the table from eating this great meal!! Made this with 2 changes only. Only added 1/4 tsp of red pepper and cooked it in cast iron skillet out on gas bbq pit. Had this with white rice mixed with sauted red, green, and yellow peppers with drained heated through black beans. yum yum

Heather

02/16/2012 04:22:45 PM

Made a healthier version by rubbing spice mix on trout and then baking in oven (no oil or butter!) so good! Awesome Cajun spice mix. I made as is except eliminated white pepper (didn't have it).

Edrizzle614

05/22/2013 11:29:13 AM

I really loved this recipe! I followed the ingredients and amounts exactly as noted. My only change was sprinkling the fish with olive oil instead of butter and I baked in the oven at 425. I wrapped each piece of fish is a foil pouch and baked for 10 minutes on each side. will def make this again and share with friends.

ShaO'Re

07/16/2017 04:13:31 PM

Nice clean way to add flavor to fish. Though I don't recommend drizzling melted butter or anything over fish after seasoning as is described. It washes away the seasoning. Pan used to melt butter is same used to blacken. All the cooking medium needed. Also, run the fan (I use a proper HEPA air cleaner and not a recirculating vent fan which does nothing) to avoid the pepper smoke.

GoofyPlum3579

08/21/2025 02:19:25 PM

Making the blackening seasoning was so easy. Made catfish last night, perfect, thank you!

Rhonda Dickson

03/20/2025 01:04:47 AM

The seasonings just gummed up and did not stick to the filets dipped in the melted butter. What did I do wrong?

Elizabeth King

12/19/2024 02:40:45 AM

It’s giving cozy comfort vibes.

virgil niemann

11/16/2024 03:15:35 PM

Your way is great i have made this with Red Snapper in Texas 👍👏🦅

Anthony Brown

10/23/2024 09:56:26 PM

Quick, easy, and everyone enjoyed it.

CaringBroth3191

10/20/2024 10:08:04 PM

MADE IT WITH CATFISH. TASTE GREAT. DIDN'T CHANGE ANYTHING.

wiremand

03/16/2024 09:26:52 PM

Great but a touch ro spicy for my wife. . Will try again without cayenne tomorrow. Nwe’ce had blacked fish at restaurants before and know its supposed to be spicy but she wants to knock it back a little.

mabell1123

10/05/2023 12:36:33 PM

Great recipe. Easy to make. Has lots of flavor. Only problem is you need a well ventilated area. I cooked mine in a cast iron pan on my grill.

VividBean1744

07/31/2023 05:42:36 AM

Well….recipe is easy to follow. I lit up my cast iron pan as suggested. It resulted in a billowing smoke. My smoke alarm went off and my neighbor called 911. I had 5 firemen in my apartment within a half hour. The fish is well… ok. I don’t recommend high heat….and for the record, yes firemen are gorgeous. 🔥

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Blackened Fish Recipe

FAQ about Blackened Fish Recipe