Blackened Fish

Blackened Fish

Chef Paul Prudhomme created this dish in the 1980s. This makes a lot of spicy smoke, so it's best to cook it outside over a burner or on a stove with a strong exhaust fan.

  • Yield: Makes 6 servings


  • 6 none (6- to 8-ounce) redfish, grouper, or catfish fillets (about 1/2 inch thick)
  • 1 cup unsalted butter, melted
  • 2 tablespoons blackened fish seasoning
  • none Lemon wedges


Dip fillets in melted butter. Sprinkle 1 teaspoon seasoning evenly over both sides of each fillet. Press seasoning into fish, and place on wax paper.

Heat a large cast-iron skillet over medium-high heat 10 minutes or until smoking. Place 2 fillets in the skillet, and cook 4 minutes on each side or until lightly charred. Transfer fillets to a serving dish; cover and keep warm. Drain butter from skillet, and carefully wipe clean with paper towels.

Heat skillet 5 minutes or until smoking. Place 2 fillets in skillet, and repeat cooking procedure. Repeat with remaining 2 fillets. Serve with lemon wedges.

Note: For testing purposes only, we used Chef Paul Prudhomme's Magic Seasoning Blends Blackened Redfish Magic for seasoning.


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Blackened Fish Recipe