The Perfect Grilled Blackened Fish Recipe

When it comes to preparing a mouthwatering seafood meal, blackened fish is one of the most flavorful and satisfying options. This recipe will guide you through the steps to craft a delectable dinner that will surely impress your guests or satisfy your own taste buds.

Ingredients

Fresh fish fillets (such as snapper, catfish, or trout) Cajun seasoning Smoked paprika Garlic powder Onion powder Cayenne pepper Ground black pepper Salt Olive oil

Preparing the Marinade

Start by combining the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, ground black pepper, and salt in a small bowl. This harmonious blend of spices will form the soul of our blackened fish. Coat the fish fillets generously with olive oil on both sides, ensuring each piece is thoroughly covered. Next, sprinkle the prepared spice mixture over the fish, pressing gently to ensure it adheres to the surface. Let the fish marinate for at least 20 minutes to allow the flavors to penetrate and enrich the fillets.

Grilling the Blackened Fish

Preheat your grill to medium-high heat and ensure it is well-oiled to prevent the fish from sticking. Gently place the marinated fish fillets on the grill, ensuring they are spaced apart to facilitate even cooking. Grill the fish for approximately 4-5 minutes per side or until the flesh turns opaque and flakes easily with a fork. Carefully remove the blackened fish from the grill and savor the tantalizing aroma that fills the air.

Serving Suggestions

The Grilled Blackened Fish is a versatile delicacy that pairs wonderfully with various accompaniments. Here are some serving suggestions to enhance your culinary experience:

Citrus Twist: Squeeze fresh lemon or lime juice over the fish to add a zesty tangy flavor that perfectly complements the spices. Fresh Herbs: Garnish the dish with a sprinkle of freshly chopped cilantro or parsley for a vibrant burst of herbaceousness. Creamy Sauce: Serve the blackened fish with a side of homemade tartar sauce or a creamy dill sauce to balance the bold flavors.

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Note: Blackened fish should start out with the right fish. You want something moist, kinda firm, and flavorful so it doesn’t get lost under the spice. Options like salmon, snapper, ahi, mahi-mahi, or any type of rockfish like sea bass or grouper are perfect. Avoid flakey white fish for this recipe such as cod or flounder.

Use a heavy sauté pan like a cast iron pan and a small amount of oil to rub the pan and fish fillets. Leave the fish alone in the pan to develop a nice, deeply colored almost black crust. That's what you want to see!