I found a recipe in the news paper for blacken fish in a cast iron skillet. Wanted to try to make it on the grill. So I have been working on it and this is what I came up with.
Blackened fish cooked over the grill takes your barbecue skills to the next level. This Cajun-inspired technique yields fish fillets with a crispy, charred crust and a tender, flaky interior infused with bold flavors. It’s an easy way to add excitement to mild fish. Once you know the secrets to blackening fish on the grill, you can churn out these restaurant-worthy fillets anytime.
In this comprehensive guide, I’ll explain everything needed to master grilled blackened fish at home You’ll learn tips on the best fish to use, how to nail the blackening seasoning, techniques for grilling, serving ideas, and helpful tricks Read on to become a pro at making this summer crowd-pleaser.
What is Blackened Fish?
Blackened fish refers to fish fillets or steaks that are coated in melted butter then dredged in a spicy intensely-flavored Cajun-style dry spice rub. The fish is grilled or pan-seared over high heat which chars the seasoning forming a flavorful blackened crust on the exterior of the fish.
The blackened seasoning blend contains spices like paprika, garlic, onion, oregano, thyme, cayenne pepper, black pepper, and salt. It can also have additions like lemon, mustard, or hot pepper flakes. This zesty coating paired with the high heat gives you a fish dish with some serious Cajun attitude!
Benefits of Blackening Fish on the Grill
There are several advantages to blackening fish on your grill rather than in a skillet on the stove:
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Achieve a well-charred crust since the grill provides intense direct heat. A hot grill sears better than a stovetop.
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Eliminate smoked-up kitchens. Cooking outdoors contains the smoke and aromas.
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Cook more fish at once. A large grill has ample room versus crowding a pan.
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Infuse smoky barbecue flavor into the fish from the fire.
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Keep the house cooler by not using the oven or stove.
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Get perfect grill marks on the fillets from the grates.
Tips for Grilling Blackened Fish
Follow these tips for success when preparing blackened fish on the barbecue:
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Use a fatty fish with a firm texture that won’t fall apart like salmon, tuna, or swordfish.
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Get the grill very hot, around 500°F if possible, for best results.
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Clean and oil the grill grates well so the fish doesn’t stick.
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Use a cast iron skillet on the grill to contain the mess and allow for even heat.
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Dip fish in melted butter before applying the spice blend to help it adhere.
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Cook the fish over direct heat, without grill lid, to blacken the coating.
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Resist the urge to move the fish once placed on the grill. Let it sear undisturbed.
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Once cooked, let the fish rest for 5 minutes before serving to allow juices to redistribute.
How to Make Blackened Fish Seasoning
While store-bought Cajun seasonings work, I recommend mixing up a homemade blend. It’s simple to make and lets you customize the heat and flavor to your tastes.
This is my go-to combination for blackened fish seasoning:
- 2 tablespoons paprika (sweet or smoked)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 teaspoons cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon lemon zest (optional)
Simply combine all the ingredients in a small bowl and mix thoroughly with a fork. Store in an airtight container out of direct sunlight for up to 3 months.
When ready to use, pat dry fish fillets and brush all over with melted butter. Evenly coat both sides with the spice blend, pressing gently so it adheres. Use about 1 to 2 teaspoons per fillet.
Best Fish for Blackening on the Grill
The variety of fish you use impacts the end result. Aim for fattier fish that can stand up to aggressive seasoning and high heat. Here are excellent options:
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Salmon – King salmon or Atlantic salmon work wonderfully. The fat keeps it moist.
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Swordfish – Dense, meaty texture and bold flavor. A great choice.
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Ahi Tuna – Meaty tuna holds its shape well during cooking and grilling.
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Mahi Mahi – Milder flavor soaks up the spice blend nicely. Stays firm.
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Bluefish – Stronger oily fish that becomes flaky when grilled over high heat.
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Mackerel – An oilier fish that keeps moist when exposed to intense heat and spices.
Step-by-Step Guide to Grilling Blackened Fish
Follow this simple process for flawlessly grilled blackened fish:
1. Prepare the Fillet
Pat dry fish fillets and rub all over with a thin coat of melted butter.
2. Apply Blackening Seasoning
Evenly coat both sides of the buttered fish with your homemade or store-bought blackening spice blend.
3. Preheat the Grill
Get your charcoal or gas grill very hot, around 500°F if possible. Use direct high heat.
4. Add Fish to the Grill
Place the coated fish directly onto the grill grates or in a hot cast iron skillet. Do not move or turn the fish once added.
5. Cook the First Side
Cook for 2-3 minutes until the seasoning blackens and becomes crisp. Resist the urge to move the fish during this time.
6. Flip and Blacken the Second Side
Carefully flip the fish using a spatula. Cook another 2-3 minutes to blacken the second side.
7. Check for Doneness
Use tongs to peek at the flake. Fish should be just opaque in the center when done.
8. Let Rest and Serve
Remove fish from grill and let rest 5 minutes before digging in. Enjoy!
Serving Suggestions for Blackened Fish
The charred, seasoned crust of the fish pairs so well with various toppings and sides:
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Top fillets with a dollop of lemon butter or compound butter.
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Add fresh salsa, pico de gallo, or pineapple salsa on top.
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Place on a bed of seasoned rice, beans, or grits.
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Serve with grilled corn, potatoes, or cajun coleslaw on the side.
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Garnish with sliced avocado, tomatoes, shredded lettuce, or chopped herbs.
Get creative with your serving style! The flavors of blackened fish allow for lots of fresh, summery accompaniments.
Storing and Reheating Leftover Blackened Fish
Properly stored, leftover blackened fish keeps well for using in weekday meals or sandwiches.
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Refrigerate in a sealed container up to 4 days.
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Freeze for up to 3 months. Thaw overnight in the fridge before using.
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Reheat gently in the microwave, oven, or skillet until hot, 165°F.
The firm texture of the fish prevents it from becoming mushy, making it perfect for quick lunches and dinners later in the week.
FAQs About Grilling Blackened Fish
Get answers to some common questions about making this popular backyard dish:
Is blackened fish supposed to be burnt?
No, the coating should be very dark and charred but not burnt. Burnt fish tastes acrid. Properly blackened fish has crispy,Almost-black bits but is not charred through.
Can you blacken fish in the oven?
Yes, preheat oven to 500°F. Place fish on a parchment-lined baking sheet and cook 10-12 minutes until blackened and fish is opaque. Turn on broiler at end to char tops if needed.
What if fish sticks to the grill?
If fish sticks, carefully detach with a spatula. Prevent sticking by ensuring grill is hot, cleaning grates, and oiling fish before seasoning. Use a skillet for more delicate fish.
How do you prevent smoke when blackening fish?
Outdoor grilling prevents smoke. Indoors, turn on your vent hood to high. Cook in a cast iron skillet. Open windows and doors if needed. Don’t leave the kitchen.
Get Blackening!
Now you have all the know-how needed to churn out wildly delicious blackened fish fillets off your grill this summer. Reference this guide when choosing fish, making the spice rub, or grilling for a crowd. With a little practice, you’ll soon be a pro at creating these irresistible,charred fillets packed with signature Cajun flavor. Fire up that grill and get blackening!
Ingredients For blackened fish on the grill
- 4 to 6 firm white fish filets; I used catfish, but any firm white fish will work.
- 1 c butter, unsalted, melted
- 4 Tbsp blackeing seasoning
- FOR THE BLACKING SEASONING
- 2 Tbsp smoked paprika.
- 1 Tbsp dried oregno and dried thyme.
- 1 tsp cumin
- 1 Tbsp cayenne pepper
- 2 tsp sea salt
- 1 tsp garlic powder and onion powder.
- 1-1/2 tsp dried sage
- 2 tsp blach pepper and white pepper.
How To Make blackened fish on the grill
- 1 In a mixing bowl. mix together all ingredients for the blacking seasoning. Pour this into a jar with a tight fitting lid. There will be some left over, and it keeps very well.
- 2. Set aside a third of the melted butter for later use when cooking the fish. Set your grill for med-high heat. To grill the fish, you will need a grill fish basket.
- 3 Dip your fish in the melted butter, both sides. Then coat the fish with blackening mix on both sides.
- 4 Make sure the grill is good and hot. You will need to keep an eye on the fish because it will cook quickly. Put the fish in the grill basket and close it up so it doesn’t move. Put it on a hot grill and cook for two to three minutes, until the black side is done. Not burnt. Turn the fish over. Pour butter over the side that has been cooked. Spices will be black, and the fish will be golden brown. Cook the other side for 2-3 minutes. No longer because the fish will burn. Be careful when taking the fish out of the basket and off the grill. Serve over dirty rice with any grilled vegetable you like. I grilled Zucchini .
- Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .