Blackened Fish Recipe

Blackened fish is one of my favorite things to order at the small Catfish Corner Cafes we have around here locally. You can quadruple the dry spice blackened mix and store it in an airtight container for a quicker meal next time. I used tilapia fillets for the pictures, because that's what I had handy.  (I no longer eat tilapia, so I would recommend using another type of white fish.)

blackened fish


  • 6 (5-6 oz) haddock, trout, or cod fillets
  • 2/3 cup paprika
  • 3 Tablespoons plus 1 1/2 teaspoons Lawry's Seasoning salt
  • 4 teaspoons garlic powder
  • 4 teaspoons onion powder
  • 4 teaspoons dried oregano leaves, crushed
  • 4 teaspoons cayenne pepper
  • 2 teaspoons black pepper
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons gumbo file powder
  • 1 stick butter
  • fresh parsley and lemon slices

Combine dry spices in a shallow bowl. Mix well.

Dip fish into melted butter then into seasoning mix, coat evenly.

Heat the remaining butter in a large skillet over medium heat. Add fish and cook and about 4 minutes on each side or until fish flakes. Garnish with lemon and parsley.

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