Blackened Fish w/Dirty Rice and Shrimp

Archived in the category: Fishing Recipes
Posted by: Captain Woody - 15 Comments

People often say they are afraid of cooking blackened fish, especially because of the smoke factor. Blackened fish is easy and if you’re afraid of the smoke and smoke alarm cook it outside on the grill.

You are going to get some smoke but it’s so worth it. You can use fillets of redfish, pompano, red snapper, grouper or salmon steaks.

There are plenty of great Blackened Seasonings and I have tried lots of them, but I get some satisfaction in making my own blend. Old Bay seasonings are a great starter seasoning for veggies, potatoes, fish, shellfish, and poultry and I like it mixed in mine. If you have not tried it or your grocery does not carry it you can order it on.

You can use fillets of redfish, pompano, red snapper, grouper or salmon steaks.

1 tablespoon smoked ground paprika
1 tablespoon Old Bay Seasoning
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
¾ teaspoon oregano
1 teaspoon garlic powder
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ teaspoon light salt
¼ teaspoon dried thyme
1 teaspoon Italian Seasoning

Give your fish a heavy coating and place in a very “HOT” pan with a little olive oil. Do not use your best cookware when blackening food. I use an old cast iron skillet and it works great.

When it really starts to smoke and you see the color of the fish cooked about halfway through; it’s time to flip it over.  Serve it with a little lemon and some Zatarain’s Dirty Rice and shrimp.