Paleo Blackened Fish

Total time22 min

Prep time10 min

Cook time12 min

4.8

(29)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!