Citric Acid Free Blackened Fish
Total time22 min
Prep time10 min
Cook time12 min
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Learn more →Ingredients
4 servings
For the blackening spice
- 1 tsp smoked paprika
- 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
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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