How to Blacken Fish

Co-authored by wikiHow Staff

Last Updated: May 6, 2021 References Tested

Blackening fish is a cooking technique that is commonly used in Cajun cuisine. When blackening fish, choose a fish that is fresh and firm, such as fleshed salmon, redfish, tuna, or mahi. This rather quick and easy process can be done by grilling your fish outdoors or using a stainless-steel skillet to cook your fish on the stove. Only use the blackening method with a cast iron skillet on an outdoor grill due to the amount of smoke it may produce. If you are cooking your fish indoors, use a stainless-steel pan.

Ingredients

Blackening Fish on the Grill

1 c (240 mL) melted butter
1 tbsp (6.8 grams) paprika
2 tsp (4 grams) dry mustard
1 tsp (1.8 grams) cayenne pepper
1 tsp (2 grams) ground cumin
1 tsp (2 grams) black pepper
1 tsp (2 grams) white pepper
1 tsp (1.4 grams) dried thyme
1 tsp (8 grams) salt
4-6 fillets of salmon, redfish, mahi, or tuna.

Makes 4-6 servings

Using a Stainless-Steel Skillet for Indoor Cooking

1 tbsp (6.8 grams) paprika
2 tsp (grams) garlic powder
2 tsp (grams) onion powder
1 tsp (grams) oregano
1 tsp (grams) basil
1 tsp (2 grams) black pepper
½ tsp (.9 grams) cayenne pepper
¹⁄₂ tsp (2.5 mL) olive oil
1 4oz (115 grams) fillet of fish

Makes 1 serving

Method 1

Method 1 of 2:

Blackening Fish on the Grill

1
Cut the meat into fillets that are 4 by 6 in (10 by 15 cm). To properly blacken fish, the fillets need to be thin enough to cook quickly without burning. Cut your meat so that the fillets are no larger than 4 by 6 in (10 by 15 cm). They should not be thicker than ¹⁄₂ in (1.3 cm).^{[1]
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- For thicker cuts of fish, slice it laterally to make 2 thinner slices.
- Keep your fish refrigerated until you are ready to cook it.
2
Mix all of the spices in a small bowl. Cajun spices produce the best flavor when blackening fish. You can always add or take out any spice you want. For a zesty, spicy flavor, make sure to use cayenne pepper, black and white pepper, paprika, dry mustard, cumin, thyme, and salt. Adjust the amounts to fit your preference.^{[2]
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- Don’t use fresh herbs, as they will burn too quickly.
- Place the spices in an airtight container if you are not using them within an hour.
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3
Turn the grill on high and heat a cast iron skillet on the grill. Whether you are using a gas grill or a charcoal grill, you must make sure your pan is hot before adding the fish. Placing a cast iron skillet directly on the rack of the grill works best. After your grill is heated, it should only take around 5 minutes for the skillet to become hot.^{[3]
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- Only use skillets that can withstand high temperatures and direct heat.
- You can also heat a cast iron skillet on the stove on high heat for 10 minutes. However, cooking blackened fish in a cast iron skillet is not recommended indoors due to the amount of smoke the blackening method produces.^{[4]
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4
Melt ³⁄₄ c (180 mL) of butter and lather your piece of fish. The easiest way to melt your butter is to put it in the microwave for 10-second increments until it is completely melted. Use a bristled brush to lather your fish with butter, or dunk it in a bowl with butter. Make sure you fully saturate each piece of fish.^{[5]
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5
Sprinkle both sides of the meat with blackening spices. After your fish is covered in butter, rub your spices around the exterior of the fish. You can add as much or as little spice as you want.^{[6]
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- Spices should be added immediately before you cook your fish. Put the fish directly in the hot pan after seasoning.
6
Put a piece of fish on the skillet and spoon 1 US tbsp (15 mL) of butter on it. Place a piece of fish in the middle of the hot cast iron skillet and immediately spoon the melted butter on top.^{[7]
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- Use caution as the butter hitting the hot pan can make it flare up or smoke.
7
Cook for 2-3 minutes on each side. Cook the first side of the fish for 2-3 minutes and then flip the piece of fish. Spoon another 1 US tbsp (15 mL) of butter on the other side and allow it to cook for an additional 2-3 minutes. The fish is done when it has a blackened color to its surface. The meat should also separate easily with a fork.^{[8]
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- If you are unsure if your fish is done, check the temperature with a meat thermometer and make sure it has reached at least 145 °F (63 °C).^{[9]
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8
Serve your fish immediately. Blackened fish makes a great meal all on its own, or atop a salad. The fish should be served immediately. Store any leftover fish in the refrigerator, in an airtight container for up to 3 days.^{[10]
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- Store any leftovers as soon as possible. If they are left at room temperature for more than 2 hours, throw them away.
- If you cannot get to your leftovers in 2-3 days, freeze them in a container or airtight bag for up to a month.^{[11]
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- You can try adding different dressings to enhance the Cajun style seasonings, like a strawberry kiwi salsa.^{[12]
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Method 2

Method 2 of 2:

Using a Stainless-Steel Skillet for Indoor Cooking

1
Mix all of the spices in a small bowl. The spices vary slightly from the grilling method. You should still use paprika, black pepper, and cayenne pepper, and add garlic powder, onion powder, oregano, and basil. You can always add or remove spices to fit your preference.^{[13]
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- Cajun spices work best for blackened recipes.
- You should still avoid using fresh spices and herbs and store the spices in an airtight container if they will not be used for more than an hour.
2
Heat a skillet with ¹⁄₂ tsp (2.5 mL) of olive oil on medium heat. Place your olive oil in a skillet and heat the oil before adding your fish. Disperse the oil so that it covers the entire pan evenly. Do not allow your oil to become too hot or smoke, as this can cause the oil to flare when you add the fish.^{[14]
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- Using olive oil for blackening fish on the stove will help create the charred texture.
3
Sprinkle the fish with salt and ½ to 1 tsp (1 to 2 grams) of seasoning. Cover both sides of the fish with seasoning. You can add a splash of olive oil to the exterior of the fish before adding your spices to help the seasonings stick.^{[15]
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- After adding the spices, place your fish directly in the hot skillet.
4
Place the fish in the skillet for 5-6 minutes. Blackening fish in a skillet takes a little longer than grilling because of the reduced temperature of the stove. Keep your stove on medium-high and flip the fish fillets halfway through. Reduce the heat to medium-low for the last 2-3 minutes.^{[16]
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5
Serve your fish immediately and store leftovers in the fridge. Your meat will be done when the edges have blackened, and the fillet has a smoky color. The meat should be easy to pull apart with a fork. Refrigerate any leftovers in an airtight container for 2-3 days.^{[17]
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- You can also freeze any leftovers in an airtight container or bag for up to a month.
- Use a meat thermometer to make sure that the inside of the fish has reached at least 145 °F (63 °C) if you are unsure if it is done.^{[18]
  X
  Trustworthy Source
  FoodSafety.gov
  Online portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention
  Go to source}

Things You’ll Need

Blackening Fish on the Grill

1 small mixing bowl
Measuring cups
Fillet knife
Cutting board
Grill
Cast iron skillet
Bristled brush
Meat thermometer
Spatula

Using a Stainless-Steel Skillet for Indoor Cooking

1 small mixing bowl
Stainless steel pan
Spatula
Meat thermometer

Warnings

Use caution when blackening fish indoors. If the skillet becomes too hot, it may produce a large amount of smoke when the fish is added.

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Only use a cast iron skillet on the grill when you are cooking outside. Blackening fish on a cast iron skillet will produce a large volume of smoke. Opening windows or turning on fans is not a sufficient way to control the smoke indoors, which is why this method is recommended only for outdoor grilling.

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