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.

Prep Time5

Servings:

Calories: 171kcal

Author: Julie Evink

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.

Notes

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