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This Cajun Blackened Fish is your go-to for easy dinners that don’t sacrifice flavor. It looks (and tastes) fancy! You only need a handful of spices, a few fish fillets, and a hot skillet, plus a lime. Season, sear, and dinner is done in under 20 minutes—fast, fresh, and so good!
Serve this delicious fish recipe with your favorite side, and you’ll have a great gluten-free, dairy-free, and quick dinner on the table.
What Does “Blackened Fish” Even Mean?
Blackening is not about burning—it’s all about coating your fish in a smoky, toasty spice blend and searing it until the outside turns beautifully dark, while the inside stays flaky and tender. It’s dramatic in the best way possible! I even have an easy recipe for Blackened Seasoning, it’s my Cajun Seasoning recipe.
Ingredients Needed:
- Blackened Fish Seasoning: I love my homemade Cajun Seasoning, which is a mix of paprika, garlic powder & onion powder, fine sea salt, cayenne, black pepper, and white pepper.
- Cod Filets: 4 filets (about 2lbs, skin removed) – fresh is best! If all you have is frozen, they’ll work too, just be sure to thaw them first.
- Avocado Oil: for searing.
Here’s How to Make It:
This Blackened Fish Recipe requires only 10 minutes of prep time!
- In a bowl, whisk together your seasoning. Press it onto both sides of each fillet, then shake off the extra.
- Heat avocado oil in a large skillet until shimmering. Add the fish and cook for 3–4 minutes per side, or until the center flakes easily.
What Fish Works?
Cod is my go-to, but this seasoning plays well with anything—salmon, haddock, catfish, bass, flounder, I generally recommend a white fish, but go with what you love.
Pro Tips
- Season every inch of the fish—flavor in every bite is my goal.
- Choose fresh fish when possible—but if you’re using frozen, just make sure it’s completely thawed.
- Keep a close eye while cooking—overdone fish is the one kitchen fail I can’t stand.
Cajun Blackened Fish FAQ’s
Yes! While a cast iron pan gives the best sear and crust, you can use any heavy-bottomed skillet. Just make sure it’s nice and hot before adding your fish.
It has a gentle kick from the cayenne pepper, but it’s not overpowering. If you’re spice-sensitive, simply cut the cayenne in half or leave it out entirely.
You can, but you won’t get the same blackened crust. If baking, brush the fish lightly with oil after seasoning and bake at 400ºF for 8–10 minutes, depending on thickness.
Place it in the fridge overnight. For a quicker thaw, seal in a bag and submerge in cold water for 20–30 minutes, changing the water once or twice.
Definitely not! In this case, blackened does not mean burnt. Blackening is just a cooking technique.
The toasted spices can sometimes look burnt, but they take on a smoky, toasty flavor that can’t be beat!
If you have a blend you love, go for it!
What to Serve With It:
Since this dinner comes together lightning-fast, keep side dishes simple:
- Avocado and Corn Salsa
- Jicama Kale Salad with Orange Lime Vinaigrette
- Easy Cucumber Salad with Lots of Herbs
Or try something a bit more filling like Cauliflower Rice, Rice Pilaf, or Turmeric Rice!
Bonus idea: You can turn this recipe into delicious blackened fish tacos!
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for about a month. To reheat, thaw in the refrigerator overnight (if frozen) and gently warm on the stove over medium high heat or in the microwave.
Watch The Video:
Cajun Blackened Fish
Ingredients
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- ½ teaspoon cayenne pepper for less heat lower or omit
- ½ teaspoon ground black pepper
- ½ teaspoon ground white pepper
- 4 cod fillets about 2 lb., skin removed
- 1 tablespoon avocado oil
Instructions
- In a small bowl mix together the cajun seasoning.
- On a plate rub spice mixture on evenly on both sides of fish fillets, shaking off any excess.
- Heat oil in a large skillet over medium high heat.
- When hot, place fish in skillet and cook about 3-4 minutes on both sides until the flesh can easily be pierced without any resistance.
- Serve with avocado corn salsa or desired side.
So easy and so great.