Blackened Fish

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: 

1. Make the seasoning blend. 
2. Coat the fish in butter and season liberally. 
3. Cook each fish over high heat in melted butter until charred on both sides. 

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