Blackened Fish

Makes about 1/4 Cup of seasoning

Course entrees, quick meals

Keyword entrees, fish, quick meal, seasoning

Total Time 43

Servings 4

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

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.

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.

To Store the Seasoning: 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.