Blackened Fish

Original recipe from Chef Paul Prudhomme’s Louisiana Kitchen.



For the seasoning mix:


  1. Heat a large cast-iron skillet over very hot charcoal or gas grill until it’s beyond the smoking stage and you see white ash in the skillet bottom (about 10 minutes). Don’t worry, it can’t be too hot! Don’t make this inside or you will smoke yourself out!
  2. Combine seasoning ingredients in bowl and set aside.
  3. Melt butter in saucepan and keep warm.
  4. Dredge each fish fillet through butter, then seasoning mix. Make sure both sides of fish are coated well with seasoning. Place fillet in hot cast iron skillet and pour a little bit of melted butter over each fillet. Be careful as butter will flame up. Cook uncovered about a minute or two (time will vary depending on how thick the fillet is and how hot your skillet is) then flip fillet over, spoon a bit more butter on top and continue to cook another minute or so until fish is done. Both sides of the fish should be charred and blackened.


The original recipe recommended redfish, pompano, or tilefish and said if you can’t find those to substitute red snapper or salmon. I’ve used redfish and red snapper in the past, and this time we used orange roughy and it worked just as well.