It’s quick and easy to cook blackened fish. Use any type of fish for this blackened fish recipe but it’s ideal for milder fish which will benefit most from this spicy preparation. All you need for blackened fish is butter, lots of spice, and a very hot skillet. Check out the Chef Buck website for more info [ Ссылка ]

I use Lodge cast iron skillets which work great and aren’t crazy expensive. Check current prices for Lodge skillets on Amazon [ Ссылка ]

And check out all Chef Buck Recipes at [ Ссылка ]

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How to Blacken Fish

You can use almost any fish for this recipe, just be mindful of the size of the filet and adjust the cooking time as needed. Fish is easy to cook, and even easier to overcook, which you’ll want to avoid.

If frozen, allow the fish to thaw completely, and pat it dry. Let the fish sit at room temperature at least 15-20 minutes before cooking, don’t take the fish right out of the fridge and throw it into the skillet.

Melt just enough butter to coat all the fish, then dredge the filets in the butter. Season both sides of the fish well. Many seasonings will work great, but some of my favorite spices for blackening fish are paprika, Italian seasoning, chili powder, garlic powder, black pepper, and salt. There is no wrong amount of spice; if it sticks to the fish, it’s enough.

Heat a lightly oiled skillet on medium heat and then when the skillet is hot, add in the fish. The filet should sizzle when it hits the pan. How long the fish cooks will depend on the size and thickness of the filet. Leave the fish alone and allow it to cook undisturbed for 3-5 minutes, depending on the size of the fillet. Adjust the stove temperature as needed.

You can make due with any skillet, but a cast iron skillet is ideal. I travel with a Lodge brand cast iron skillet which works well and is priced well, too. [ Ссылка ]

Turn the fish once and continue to cook on the other side for 2-4 minutes as needed. If the fish filets are especially thick, sear the sides of the fish as well.

Serve this blackened fish recipe away. Fish is a quick entrée to prepare and makes a nice main course for yesterday's leftover side dishes. Whether you’re serving salmon, tuna, swordfish steaks, mahi mahi, etc., you can whip up a fancy feast in quick time with this quick blackening technique.

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