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. Growing up, we usually had fried fish or baked fish. Then I took a trip to New Orleans and had blackened fish for the first time, and boos, I haven’t looked back since. The flavor is just out of this world! This blackened fish recipe has so much spice and kick, along with a honey glaze that balances the heat with the sweet. Y’all will love it.
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How to Make Blackened Fish
These step-by-step photos show how to make honey glazed blackened fish, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Blackened Fish Recipe
1. Make your homemade blackened seasoning
Mix all the seasonings until fully combined.
2. Whisk together all the honey glaze ingredients in a small bowl
Set aside.
3. Pour melted butter into a shallow dish and dip each fish fillet into the butter
Coat both sides.
4. Add the blackened seasoning to another shallow dish and dredge each buttered fillet
Cover both sides well.
5. Shake off any excess seasoning, then place the fillets in a hot pan
Cook for a few minutes on each side until the outside is dark and the fish is nearly cooked through.
6. Add the honey glaze and finish cooking your blackened fish
Pour the honey glaze over the fish, transfer the pan to the oven, and cook until the fish is fully cooked through. Serve hot!
PRO TIP: Take the fillets out of the fridge and let them rest on the counter for about 15 to 20 minutes before cooking. Starting with fish that’s closer to room temp helps it cook more evenly and gives you a better blackened crust.
Full Cajun Blackened Fish Recipe
Blackened Fish Recipe
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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
How to Store
- Fridge: Let the fish cool completely, then place the fillets in an airtight container and refrigerate for up to 3 days. Easy lunch the next day, boos!
- Freezer: Wrap the cooled fillets tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Place the fish on a baking sheet and warm in a 275°F oven for about 10 to 15 minutes, or until heated through. Low and slow keeps the fish from drying out.
Nutrition
Recipe Tips
- Use the freshest fish you can, boos. It will give you the best flavor and texture. You can also use frozen fish that was frozen at peak freshness. Just thaw it completely and pat it dry before you start.
- REALLY dip the fish in butter. Butter helps the seasoning stick and keeps the fish nice and moist while it cooks. Don’t be shy about coating it well!
- Get that cast-iron skillet screaming hot. For that classic blackened crust, your skillet needs to be heated to medium-high and just under the smoking point. When the fish hits the pan, you should hear a loud sizzle.
- Watch the fish closely while it cooks. Each side only needs about 2 to 3 minutes, so don’t walk away. If it’s browning too fast, lower the heat a bit. If it’s not getting that dark crust, turn the heat up slightly and add a little more butter.
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Serving Ideas
- Rice Pairings: My favorite way to serve this Cajun blackened catfish is over dirty rice, boos. Y’all know I love anything Creole! You can also spoon it over white rice, Jamaican rice and peas, or Jollof rice.
- Simple Salads: A quick cucumber and onion salad, coleslaw, Caesar salad, or a Southern potato salad.
- Easy Potatoes: Roasted potatoes, mashed potatoes, smashed potatoes, or even some simple baked potatoes make this feel like a full dinner real quick.
- Veggies: Serve it with garlic green beans, candied sweet potatoes, sweet potato fries, or sautéed yellow squash on the side.
- Bread on the Table: Sweet potato cornbread, classic cornbread, garlic bread, or a warm potato roll is perfect for soaking up the honey glaze.
Recipe Help
The easiest and safest way is to move the fish from the freezer to the fridge and let it thaw overnight. You can also seal the fish in a bag, place it in a bowl of cold water, and let it thaw for 25-30 minutes, changing the water once or twice.
Catfish and tilapia are great options because they cook fast and hold the seasoning well. Redfish, snapper, cod, and salmon (blackened salmon is SO GOOD!) also work.
Yup! Cast iron gives the best crust, but a heavy stainless steel skillet works too. Just make sure the pan gets real hot before the fish goes in.
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This blackened fish recipe is a game changer! I tried it last night, and the flavors were absolutely amazing. The spices really gave it the perfect kick. Pairing it with a side of garlic mashed potatoes took it to another level. Thanks for sharing this deliciousness!
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