Recipes for "blackened fish"

Gather all ingredients.

Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl.

Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes. While the pan is heating, pour 3/4 cup melted butter into a shallow dish.

Dip each fillet into butter, turning once to coat both sides.

Sprinkle both sides of fillets with spice mixture; gently pat mixture onto fish.

Working in batches, place fillets into the hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred bottom, about 2 minutes. Turn fillets and spoon about 1 teaspoon melted butter over each.

Continue cooking until bottoms are charred, 1 to 2 minutes. Repeat with remaining fish. Serve and enjoy!

Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.

Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.

Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.

Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.

Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.

Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.

Preheat the oven to 400 degrees F (200 degrees C).

Combine black beans, corn, olive oil, lime juice, and salt in a bowl. Gently stir until beans and corn are evenly coated; set aside.

Lay fish fillets on a clean work surface and pat dry with paper towels. Lightly spray each fillet with cooking spray and sprinkle 1/2 of the blackened seasoning over the top. Flip fillets over, spray with cooking spray, and sprinkle with the remaining seasoning.

Place fish in a single layer in the basket of the air fryer, working in batches if necessary. Cook for 2 minutes. Flip fish and cook 2 more minutes; transfer to a plate.

Place bean and corn mixture in the basket of the air fryer and cook for 10 minutes, stirring halfway through.

Place fish into corn tortillas and top with bean and corn mixture. Serve with lime wedges and hot sauce.

Combine coleslaw mix, onion, vinegar, oil, mustard, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly combined. Set aside.

Lay cod fillets on a clean work surface. Sprinkle 1/2 of the blackening seasoning and 1/2 of the paprika over the fillets. Flip fillets over and sprinkle with remaining blackening seasoning and paprika. Brush olive oil over both sides of the fillets.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill fish for 3 minutes. Flip and grill for 3 minutes more.

Cut fillets in half and place each half on a hamburger bun. Top with reserved slaw.

Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in.

Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.

Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.

Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.

Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.

Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.

Gather all ingredients.

Mix paprika, cayenne pepper, onion powder, salt, white and black pepper, thyme, basil, and oregano together in a small bowl.

Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the spice mixture.

Heat 2 tablespoons melted butter in a large, heavy skillet over high heat. Add salmon and cook until blackened, 2 to 5 minutes.

Lift fillets, add remaining melted butter to the skillet, and flip fillets into the butter. Cook until the other side is blackened and fish flakes easily with a fork, 3 to 5 minutes.