Blackstone Blackened Fish
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Posted: 05/13/24
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This easy recipe shows you how to blacken fish on the Blackstone griddle for a quick and impressive meal. The bold spices and tender fish are a guaranteed crowd-pleaser, even on busy weeknights. Make this light, healthy Blackstone Blackened Fish recipe tonight.
Need a simple way to cook seafood in your own home? This Blackstone blackened fish is the perfect recipe to try. With a homemade seasoning mixture and the tangy flavor of fresh lemon juice, this is truly some of the best blackened fish ever! We love the taste of this seasoning on tilapia or walleye, but you can actually use any kind of fish you want.
Our Blackstone is one of our favorite cooking methods to use when making dinner. It’s so simple, easy to clean, and we can make a bunch of food all at once. So if you love this blackened fish recipe, then you have to try our Blackstone tortellini or Blackstone steak bites. So yummy and really easy dinners on busy weeknights! Add this Blackstone blackened fish to the list of quick dinner recipes too.
Why You’ll Love this Blackstone Blackened Fish
- It doesn’t take long to make blackened fish on Blackstone! It’s a wonderful meal for a busy evening since the prep time is only five minutes and the total time spent cooking is really short.
- Making fish at home is much more affordable than eating out. You can have restaurant quality food for a fraction of the cost.
- This dish is made with a homemade seasoning mix that has a big and bold flavor. You can easily adapt and change the blend as need too!
Ingredients for Blackstone Blackened Fish
- Fish filets – This tasty recipe is wonderful for tilapia and walleye. You could really use any kind of fish though! Mahi mahi, halibut and any other white filet of fish would be perfect.
- Lemon – Fresh lemon juice adds a nice tangy bite to the fish and also helps to keep it moist and tender.
- Butter – Melted butter will help the blackened seasoning blend bind to the fish.
- Blackened seasoning – Smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, kosher salt, ground black pepper, cayenne pepper
Helpful Tools
How to Make Blackstone Blackened Fish
Start by mixing together all of the spices in a small bowl to make the blackened seasoning blend. Then preheat your Blackstone to a high heat.
Place cut and cleaned filets onto a cutting board and use a basting brush to coat them in melted butter. Sprinkle the filet with blackening seasoning and then flip it over and repeat the process on the other side.
Melt three tablespoons of butter on the preheated griddle, then place each seasoned filet onto the melted butter. Squeeze the halved lemon over the filet of fish.
Once there is a good char on the fish, flip it to cook the other side. Then cook for 2-3 more minutes until the fish is done. Once it is flaky, it’s done!
Pull the fish off of the Blackstone and allow it to rest before serving. Enjoy!
How to Store Leftover Blackened Fish
Allow the fish to cool completely and then transfer each filet to an airtight container. You can also wrap them separately in plastic wrap or aluminum foil.
FRIDGE: Store in the fridge for 2-3 days.
FREEZER: Wrap individually in plastic wrap or aluminum foil and then place into a freezer bag. Freeze for up to 3 months.
What to Serve with Blackstone Blackened Tilapia
Pair this delicious dish with simple sides like grilled cauliflower or grilled sweet potatoes. You can even make a fish sandwich or serve this on tortillas to make fish tacos. Top it with some extra lemon juice and coleslaw for the BEST tacos!
Some grilled corn salad or corn salsa would be tasty served on top of the blackened fish.
How do I keep my fish from sicking to Blackstone?
You need to make sure that your flat top grill is not too hot and is also greased very well. Blackstone blackened fish will stick pretty quickly if cooked at too high of a temperature or on an ungreased surface. Use butter, olive oil, or avocado oil for the best flavor and best results for a non-stick surface.
Is butter good for cooking fish?
Yes! Salted and unsalted butter both work great when cooking fish. You can add so much flavor to fish by cooking it with butter. However, avocado oil and olive oil are both great substitutes if you cannot have butter or do not have it on hand.
Pro Tips for the Best Blackstone Blackened Tilapia
- Use paper towels to remove excess moisture from the outside of the fish before brushing with butter and seasoning. This will help the seasoning adhere to the fish.
- Don’t flip the fish much or move it around on the griddle a lot. It’s best to just leave it be while it cooks! Then it will stay tender and flaky.
- Feel free to adjust the levels in the seasoning mix. You can make it more spicy, less spicy or just add different ingredient in to change it up a bit!
This delicious Blackstone blackened fish recipe hits the mark every time. It delivers on flavor, quality and simplicity! Such a winner of a recipe.
More Blackstone Recipes You’ll Love
- This Blackstone Beef Stir Fry is way better than take-out! So delicious and easy to make.
- Make Blackstone Pizza that rivals the local pizza joint. It’s loaded with so much flavor and cooks just perfectly every single time.
- Looking for some new breakfast recipes? These Blackstone Pancakes are a really quick and easy way to make tons of your favorite flapjacks.
- Skip the drive-thru and make this tasty Blackstone Crunchwrap instead. It’s far better than fast food anyway!
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Shop Now!Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Blackened Fish
This easy blackened fish recipe is bursting with flavor and ready in no time. Flaky fish meets bold spices, perfect for busy schedules.
Ingredients
- 4 fish fillets walleye or tilapia
- 6 tbsp butter divided
- 1 fresh lemon
Blackened Rub Ingredients
- 1 Tablespoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon Kosher salt
- ½ teaspoon cayenne pepper can add more or less depending on how hot you want it
Instructions
- Preheat Blackstone to high heat.
- In a small bowl mix together the rub ingredients and set aside.
- Place the filets on a cutting board and pat them dry with a paper towel.
- Melt 3 Tablespoons of the butter in a bowl. Using the basting brush, brush the melted butter on the fish filets and then sprinkle the Blackened Rub on the filet. Flip the filet over and repeat on the other side.
- Once Blackstone is preheated, melt the remaining 3 Tablespoons of butter on the cooking surface.
- Place the fish on the Blackstone in the melted butter. After a few seconds, you can grab your halved lemon and squeeze the juices right onto the filet.
- Once there is a good char on the filet, about 2-3 minutes, flip it over to cook the other side. Cook for another 2-3 min or until your fish is done, it will be flaky when it is done cooking.
- Pull off the Blackstone, rest for a few minutes, and serve.
Tips
Allow the fish to cool completely and then transfer each filet to an airtight container. You can also wrap them separately in plastic wrap or aluminum foil.
FRIDGE: Store in the fridge for 2-3 days.
FREEZER: Wrap individually in plastic wrap or aluminum foil and then place into a freezer bag. Freeze for up to 3 months.
Nutrition Information
Calories: 171kcal (9%), Carbohydrates: 5g (2%), Protein: 1g (2%), Fat: 17g (26%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 46mg (15%), Sodium: 429mg (19%), Potassium: 112mg (3%), Fiber: 2g (8%), Sugar: 1g (1%), Vitamin A: 1507IU (30%), Vitamin C: 15mg (18%), Calcium: 27mg (3%), Iron: 1mg (6%)
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