Blackened fish is easy, quick and delicious
What’s better than fresh fish? How about a recipe that turns fillets into a delectable state in a matter of minutes? Simple and tasty is always good when it comes to the kitchen, and blackening fish might be about the easiest and quickest way to cook coastal catches to absolute perfection.
Fillets from just about any species of fish will do. But I prefer to use redfish, speckled trout or snapper. Traditionally, blackened fish fillets sport somewhat of a spicy kick, which is a product of the combination of pepper and other spices in the blackened seasoning used to give the meat plenty of flavor. If you prefer things on the milder side, adjust the seasoning to your liking.
The only other items you’ll need besides fish fillets and seasoning are a skillet and some grease. My preferences are a well-seasoned, cast-iron skillet and extra virgin olive oil, although, any old pan and some butter will work, too.
If you’re feeling adventurous, blackened fish fillets make great tacos or sandwiches.
Blackened fish fillets
Extra virgin olive oil
Fresh fish fillets
Liberally season both sides of each fillet with the blackened seasoning.
Coat the inside of a large skillet with a thin layer of extra virgin olive oil. Heat the oil in the pan to a medium-high temperature.
Sear both sides of each fish fillet for 1 to 2 minutes, or until it appears dark and slightly charred. The fish should almost flake to the touch when it’s done.
Serve the fillets by themselves, or use them in tacos or sandwiches.