Sarasota's Blackened Fish

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"Redfish, is the original 'Blackened Fish.' But, the method doesn't change. And this seasoning and method can be used with any white fish. I do think, that a delicate fish such as flounder, or similar, is just not the best fish for this. The spices are very bold; and, a delicate fish just doesn't work well. I have used grouper, redfish of course, red or black drum, amberjack, mahi, trout, tilapia, halibut, etc. You can cook this inside or out on the grill; but, make sure you have a good fan if you are planning to cook it inside - it does smoke a bit. Serve with a simple slaw; pan fried, boiled, or roasted potatoes. And, this also makes a fantastic fish sandwich. Top with coleslaw or cheese for a great simple sandwich."

Original recipe yields 4 servings


  • Serving Size: 1 (216.5 g)
  • Calories 531
  • Total Fat - 39.6 g
  • Saturated Fat - 21.8 g
  • Cholesterol - 146.3 mg
  • Sodium - 1235.6 mg
  • Total Carbohydrate - 2.9 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.4 g
  • Protein - 40.6 g
  • Calcium - 39.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.4 mg

Step 1

Seasoning ... Add all the seasoning to a small jar, bowl, or even a ziploc bag. Mix to combine. This will stay several months in a pantry, if you decide to make extra. It is delicious.

Step 2

Fish ... The first thing, is to let the fish come to room temperature. You never want to cook with cold seafood.

Step 3

The Pan ... It really is important to you a good heavy duty pan for this. Preferably, cast iron. The high sustained heat is what creates the 'blackening' or blackened fish. A heavy duty stainless pan will also work, but I don't recommend a non-stick pan. You won't get the same results And, cast iron is NOT expensive; and a great pan to have in your kitchen. I do this using my cast iron pan right on the grill. This is very quick cooking; so, have the rest of your dinner ready to go.

Step 4

Butter ... It's all about the butter for this dish. Don't try to skimp.

Step 5

Butter and Season ... Add the melted butter to a pie plate or flat dish; and melt in the microwave or oven, just until melted. Then, dip you fish into the butter, set on a plate; and, sprinkle the seasoning on both sides. Make sure to season it well on both sides.

Step 6

Cook ... Add the fish to a screaming HOT pan; this is where a cast iron pan is important. It is already seasoned and makes the perfect pan to cook this in. If you don't use a cast iron pan ... such as a stainless pan; I suggest you spray it with a non-stick spray, or add a teaspoon of olive oil right before you add the fish - so the fish does not stick. As soon as you add the fish to the pan, add a teaspoon of butter on top of the fish. Cook about 2-3 minutes, then flip. Obviously, this will depend on the type of fish. This is based on a average fillet, approximately 1/2" thick. Once you flip the fish, and another spoon of butter over the top. You can add any remaining butter - if you have any, to the pan. The second side will take a bit less time. It's done and yes, it will looked burnt - it isn't! You have no successfully "blackened" fish.

Step 7

Serve and ENJOY! ... It is absolutely delicious as is; but, tarter, remoulade, and lemon aioli are all good condiments. Mango or peach salsa, cucumber relish, corn and pepper salsa (I have a recipe here on RecipeZazz for it); or, just about anything you like - and try a simple squeeze of fresh lemon or orange. Great served with coleslaw, pan fried potatoes or rice. Also, makes a killer sandwich topped with slaw as well. Stick to a fairly firm whitefish, rather than salmon, etc. A great way to prepare the fish!!

Tips & Variations

No special items needed.



Very tasty! And so fast. My brother loved it, he said: THIS, is my kind of food.

review by:
(9 Apr 2015)