Entrée – Seafood Blackened Fish

Blackened Fish

This recipe was featured on
"You're the Chef" episode #107.

Recipe inspired by Chef Paul Prudhomme’s Louisiana Kitchen Cookbook.

OK, Might try it.OK, Might try it.

2.27 out of 5 (506 ratings)

Yield: two portions


  • 1 1/2 lb. fresh white fish (sole, flounder, haddock or cod), butterflied into thinner fillets
  • 1/2 c. melted butter
  • 2 Tbsp. paprika
  • 1 Tbsp. salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. thyme leaves, dried
  • 1/2 tsp. oregano leaves, dried


  1. Brush the fish with the melted butter until it is coated on both sides.
  2. Combine all the dry ingredients until they are uniformly mixed.
  3. Heat a large frying pan, sauté pan or cast iron skillet until it is extremely hot, almost smoking.
  4. Coat the fish with the spice mix on both sides. Lay the fish into the frying pan. It will smoke and sizzle, and may even flame up. That is OK; the flame will not spread from the pan. Allow the fish to cook over the high heat for about 1 minute. Turn over and allow to cook on the other side for the same amount of time. The fish will be charred and crisp on the outside and moist and fully cooked on the inside if it is not more than 1/2-inch thick.
  5. If you are concerned that the fish may still be raw inside, finish cooking it in a 450°F oven.
  6. The same seasoning and process may be used with beef steaks, pork chops or tenderloin, and chicken breast. Just finish the meat to the doneness you like in a hot oven.

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