I couldn’t tell you when I had my first plate of blackened fish but I know it wasn’t at my Big Mama’s house. The fish was served fried or baked but when I went to New Orleans, I experienced blackened fish, and I haven’t looked back. The flavor is just out of this world!! This one has so much spice and kick along with a honey glaze that balances the heat with the sweet. You will love it.
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How to make Blackened Fish
For the Blackened Seasoning
- Mix together all seasonings until completely whisked and blended.
For the Honey Glaze
- Whisk together all glaze ingredients and set aside.
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For the Fish
- Preheat oven to 375 degrees.
- Heat cast iron skillet over medium high heat.
- While pan heats, add melted butter to one shallow dish and add blackened seasoning to another shallow dish.
- Dip each fillet in melted butter then immediately dredge in blackened seasoning covering both sides. Shake off excess seasoning then place in hot pan.
- Cook each side for 2-3 minutes. Finally pour honey glaze over fish and place in the oven for 10 minutes then serve.
Blackened Fish Recipe
Made with Cajun seasoning, fresh fish and a sticky, sweet honey glaze, this blackened fish recipe makes for the perfect Creole-inspired dinner.
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Servings: 4 servings
Ingredients
For the Blackened Seasoning
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tsp salt
- 1 tsp celery seed
- 3/4 tsp cayenne pepper
For the Honey Glaze
- 1/2 cup honey
- 3 tbsp brown sugar
- 1 1/2 tbsp fresh lemon juice
- 2 tsp minced garlic
For the Fish
- 4 fish fillets catfish or tilapia
- 1/2 cup melted butter
- 1/2 cup cajun seasoning
Instructions
For the Blackened Seasoning
- Mix together all seasonings until completely whisked and blended.
For the Honey Glaze
- Whisk together all glaze ingredients and set aside.
For the Fish
- Preheat oven to 375 degrees.
- Heat cast iron skillet over medium high heat.
- While pan heats, add melted butter to one shallow dish and add blackened seasoning to another shallow dish.
- Dip each fillet in melted butter then immediately dredge in blackened seasoning covering both sides. Shake off excess seasoning then place in hot pan.
- Cook each side for 2-3 minutes. Finally pour honey glaze over fish and place in the oven for 10 minutes then serve.
Notes
To store, let the cooked fillets cool completely, then transfer them to an airtight container. They’ll stay good in the fridge for up to 3 days or you can freeze them for up to 2 months, ready to reheat.
To reheat your blackened fish, place it on a baking sheet and warm it in a preheated oven at 275°F until it’s heated through, usually about 10-15 minutes.
Nutrition
Calories: 434kcal | Carbohydrates: 57g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 62mg | Sodium: 1966mg | Potassium: 472mg | Fiber: 7g | Sugar: 46g | Vitamin A: 9343IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 5mg
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Recipe Tip
- Get that cast iron skillet HOT: Perfectly blackened fish has a crisp, slightly darkened skin. To get that color, heat your cast iron to a medium-high heat. Your pan should be just under its smoking point. There should be an audibly loud sizzle when the fish hits the pan.
- Dredge in Butter and Seasoning: I’ve found that butter is the best way to keep fish moist and help the seasoning to stick. And don’t be afraid to heavily coat the fish.
- Watch Carefully: Cook each of the fillets for 2-3 minutes but don’t walk away. If the flesh/skin is browning too quickly, lower the heat. If you’re not getting a dark color, bump up the heat and drizzle a bit more butter on each side.
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The two previous comments were what I was looking for. The recipe has blackened seasoning, honey glaze, and the fish calls for 1/2 cup cajun seasoning. I assume that is the blackened seasoning is the cajun seasoning.
YUMMEEEE! Eating it now. Honey blackened talapia fish over black rice with steamed broccoli on the side…..Delish!!!!
Always looking for delicious recipes to use for fish to convince some of the family members who don’t naturally enjoy it. 😉 This is fantastic!
I love all the flavor in this blackened fish recipe. One of my favorites.
This looks and tastes as good as the blackened dish I had in a restaurant. Definitely going into my favorite recipes folder. 🙂
This was SO good! I made it with Tilapia because that’s what was handy. Even with the seemingly long frying and baking time, the fish was super tender and moist. The honey glaze is amazing!
The sauce on this recipe is to die for! Will definitely be making this again for next week’s dinner.
what do you do with the Cajun Seasoning? instructions are not clear on that, thanks…
You are making a blackened seasoning and dipping the fish into the butter and then into the blackened seasoning.
Ha, came to the comments looking for this exact question. It makes it sound like you maybe need an additional half cup of like a store-bought cajun seasoning