Low Iodine 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
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
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3 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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