Blackened Fish Seasoning Blend
Need help seasoning fish that needs to be cooked, or looking for an easy weeknight dinner that only takes minutes to make? Then let me show you how to create the ultimate Blackened Fish with an effortless seasoning blend. This is an simple way to spice up your meal with any white fish, salmon, or chicken.
What Fish works best for blackened seasoning?
This sweet yet smoky flavor spice blend goes perfectly with white fish and chicken. It also gives that beautiful crust when cooked. This blackened fish seasoning blend can also be used to flavor beef, veggies, and different types of seafood.
The benefits of creating your own seasoning blend at home is using ingredients you already have on hand. There’s no need to worry about finding a specialty spice in the store and spend the extra money for it. The spices are simple, and best of all, you can control the sodium to your preference.
Personally, I love using this blackened fish seasoning blend for tilapia and catfish. It gives the crust an amazing flavor and texture while the fish itself remains tender. Tilapia is also inexpensive, making it a more budget-friendly option for large families. However, if catfish happens to be available near you, I also highly recommend using as a protein.
Ingredients You Will Need:
- Any White Fish, such as tilapia, catfish, halibut, cod, haddock, sea bass, flounder, pollock, snapper, grouper, etc. This can also work on seafood such as salmon or shrimp, or chicken, beef, and vegetables.
- Garlic powder
- Paprika
- Oregano
- Cumin
- Brown sugar
- Cornstarch
- Lemon Pepper Seasoning
- Butter
- Olive Oil
Common Spices in Blackened Seasoning
The most common ingredients used in blackened seasoning is garlic powder, paprika, chili powder and thyme. I do use some of the same spices in my blackened fish seasoning blend, I also include other herbs to enhance the flavors. One of them being cumin and brown sugar. This gives a more subtle flavor, but depending on the fish, the brown sugar can either be reduced or increased to compliment the more natural taste of the fish.
Cooking Tips
- If you like a little heat, I recommend adding in chili powder, cayenne pepper, Aleppo pepper, or chili flakes.
- To save time in the future, triple to quadruple the recipe if you can. It can be stored in the pantry for 6 months or for up to 1 year.
- Squeeze fresh lemon over the cooked fish to enhance the flavors.
To Store: Keep any unused seasoning in an airtight spice jar or container and store in the pantry for 6 months or for up to a year.
Looking for other Quick Meal ideas? Here are a few favorites:
- Chipotle Lime Salmon Bites
- One Pot Creamy Chicken & Rice
- Shrimp Alfredo Stuffed Shells
- 5-Ingredient Turmeric Chicken
- Silken Tofu with Miso Chili Oil
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Blackened Fish
Ingredients
Blackened Seasoning Blend
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. oregano
- ½ tsp. cumin
- 1 tsp. brown sugar
- 1 tsp. cornstarch
- 1 tsp. lemon pepper seasoning
Blackened Fish Recipe
- 3-4 Tilapia filets (or any white fish or protein of your choice. I have additional options listed above.)
- 2-4 Tbl. neutral oil (canola, vegetable, avocado, grapeseed, sunflower, etc.)
- 2-4 Tbl. unsalted butter
Instructions
Blackened Seasoning Blend
- In a bowl, combine the garlic powder, paprika, oregano, cumin, brown sugar, cornstarch, and lemon pepper together until well combined. Set aside or store in an air tight container.
Blacked Fish
- Pat dry the filets to remove any excess moisture. Then lightly seasoning with salt and pepper on both sides.
- Evenly coat each filet with the seasoning blench. Let rest for 5-10 minutes.
- While the fish rests, heat a large nonstick skillet over medium-low heat.
- Add in 2 tablespoons of oil and 2 tablespoons of butter.
- Once the butter melts, carefully place in the filets, making sure they are an inch or so apart. You may need to work in batches.
- Cook the fish for 5 minutes per side or until the fish begins to turn white halfway up the filet. Do nut rush the cook on the fish. If the filet is stuck to the pan, let cook for another minute before trying again and flipping over. When the fish turns flaky, it's ready to serve.
- Add the rest of the oil and butter if needed and cook the remaining filets.
- Serve over white rice or sides of your choice.
Notes
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About Nicole
Hey There! I'm Nicole, and I have been making food for as long as I can remember, from a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
