Low Sodium Blackened Fish

Total time22 min

Prep time10 min

Cook time12 min

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Ingredients

4 servings

For the blackening spice

1 tsp smoked paprika
McCormick Smoked Paprika - 0.9 Oz McCormick Gourmet Organic Smoked Paprika,1.62 oz Morton & Bassett Smoked Paprika Simply Organic Smoked Paprika Spice Islands® Smoked Paprika
See all
1 tsp sweet paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
½ tsp ground black pepper
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the fish

4 firm white fish fillets (such as catfish, tilapia, or mahi-mahi), about 6 oz each, ¾–1 inch thick
3 tbsp unsalted butter, melted
1 tbsp neutral oil (such as avocado oil or canola oil)

For serving

lemon wedges, for serving (optional)
fresh flat-leaf parsley, chopped, for serving (optional)

Instructions

1
In a small bowl, combine the smoked paprika, sweet paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne, black pepper, and kosher salt. Stir until evenly mixed.
2
Pat the fish fillets completely dry with paper towels. Brush both sides of each fillet generously with the melted butter, then press the spice blend firmly onto both sides, coating evenly.

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