Blackened Fish

Blackened Fish is one of the best (and fastest) ways to cook fish 🔥

It’s spicy, crusty on the outside, and juicy inside.

Here’s a simple stovetop version that works great with salmon, tilapia, cod, mahi-mahi, or catfish.

🐟 Blackened Fish (Skillet Method)

Ingredients

2 fish fillets (about 5–6 oz each)

1½ Tbsp melted butter or olive oil

1½–2 Tbsp blackened seasoning

Lemon wedges (for serving)

Directions

Prep the fish

Pat fillets very dry with paper towels.

Brush both sides with butter or oil.

Season

Sprinkle blackened seasoning generously on both sides.

Press it in lightly so it sticks.

Heat the pan

Heat a cast iron skillet over medium-high to high until very hot.

Cook

Place fish in the dry hot pan.

Cook 2–3 minutes per side (depending on thickness).

Don’t move it much — let that crust form.

Finish

Fish is done when it flakes easily with a fork.

Squeeze fresh lemon over top before serving.

🔥 Pro Tips

• Expect some smoke — turn on the fan 😄

• Thinner fish = lower heat + shorter time

• Salmon can handle higher heat than delicate white fish

Great ways to serve it

• Over rice with a drizzle of garlic butter

• In tacos with slaw & lime crema

• On a salad with avocado

• With roasted veggies or corn on the cob