What’s the best fish for blackening?

Any firm, flaky white fish. Flounder, tilapia, cod, snapper, and mahi all blacken beautifully. Pick fillets of even thickness so they cook at the same rate.

Is blackened fish spicy?

It’s as spicy as you make it. The blend has cayenne and red pepper flakes, but the heat scales with how much seasoning you press on. Use a light hand for mild, a heavy one for bold — and the cold pineapple salsa tames whatever you choose.

Do I need a cast iron skillet?

It’s the best tool because it gets hot and stays hot, which is what builds the crust. Any heavy stainless skillet works too. Just avoid nonstick — it can’t take the high heat blackening needs.

Can I make the pineapple salsa ahead?

Yes, up to a day ahead. It actually gets better as the lime and salt pull the juices together. Keep it cold and give it a stir before spooning it over the fish.

Blackened Fish Recipe with Fresh Pineapple Salsa

Name: Blackened Fish Recipe with Fresh Pineapple Salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Cajun
Ingredients: 2 (5 oz) white fish fillets (flounder or other flaky white fish); Oil, for searing; 2 tablespoons paprika; 1 tablespoon hot paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 1/2 teaspoon ground cumin; 3/4 teaspoon cayenne pepper; 1 teaspoon red pepper flakes; 2 teaspoons salt; 1 teaspoon black pepper; 1 cup finely chopped fresh pineapple; 1/4 cup finely chopped red onion; 1/2 cup finely chopped cucumber; 1/4 cup finely chopped fresh cilantro; Juice of 1 large lime; 1/4 teaspoon salt

Description

Flaky blackened fish with a homemade Cajun seasoning, topped with bright, fresh pineapple salsa. An easy, healthy dinner ready in about 20 minutes — serve it over rice.

Ingredients

Units Scale

For the blackened fish:

2 (5 oz) white fish fillets (flounder or other flaky white fish)
Oil, for searing

For the blackening seasoning:

2 tablespoons paprika
1 tablespoon hot paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1/2 teaspoon ground cumin
3/4 teaspoon cayenne pepper
1 teaspoon red pepper flakes
2 teaspoons salt
1 teaspoon black pepper

For the fresh pineapple salsa:

1 cup finely chopped fresh pineapple
1/4 cup finely chopped red onion
1/2 cup finely chopped cucumber
1/4 cup finely chopped fresh cilantro
Juice of 1 large lime
1/4 teaspoon salt

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Instructions

In a small bowl, stir together the paprika, hot paprika, garlic powder, onion powder, thyme, oregano, cumin, cayenne, red pepper flakes, salt, and black pepper.
Pat the fish fillets dry with paper towels.
Press the blackening seasoning all over both sides of each fillet. Use more for spicier fish.
In a separate bowl, combine the pineapple, red onion, cucumber, cilantro, lime juice, and 1/4 teaspoon salt.
Stir the salsa and refrigerate so it stays cold.
Heat a thin layer of oil in a skillet over medium-high heat.
Add the fish and sear about 3 minutes, until the underside is dark and crisp.
Flip and cook about 2 minutes more, until the fish flakes easily.
Top the fish with the chilled pineapple salsa. Serve over rice.

Notes

The more seasoning you press on, the spicier the fish—adjust to your heat preference.
Make the salsa first so it has time to chill while the pan heats.
Pat the fish completely dry for the best crust.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dinner
Method: Stovetop
Cuisine: Cajun