Blackening Seasoning & Fish

Before any sort of blackening make sure that you have your vent on above your stove and good circulation in your kitchen.  Smoke is going to occur.  It’s inevitable with such a technique.  If you have the ability to cook outside it is highly recommended but for those of us who don’t, including myself in my one bedroom apartment we must take the proper precautions.  Have candles ready to be lit, a door ready to be opened if necessary (always is for me), and an acceptance that your gonna make a little smoke while cooking.  The end result is well worth the trouble.

Single Serving Batch

Blackening fish is fairly simple and has everything to do with the seasoning that you use.  This recipe is a culmination of many recipes and my own taste.

Makes enough for 4-6 filets depending on size

  • 1 tbsp smoked paprika
  • 4 tsp thyme
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp cayenne pepper
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cumin

These will probably be the easiest instructions that I ever give.

Measure out all the ingredients and pour them into a sealable container and shake well to combine ingredients.

Blackening Fish Filetphoto 3

Coat filet on both sides generously with blackening seasoning.  When cooking any sort of fish and using a dry seasoning it is best to season immediately before cooking.  This is due to the fact that if you allow a dry seasoning to sit on the filet it will pull all the moisture from your fish and leave you with a dry untasty product (thank you Gordon Ramsey and Hell’s Kitchen).

Heat 2 tbsp olive oil in a pan over medium heat.  Add filet to pan (make sure your vent is on) and allow to cook for three minutes.  Flip filet over and cook another two to three minutes, or until filet is cooked all the the way through.  Remove from pan and place on cool surface (cutting board as seen to the right) to stop the cooking process.

Fish can be paired with anything you like.

Large Batch

Can be made in a large batch to save time in the future.  I would advise to make in a small batch first and then you can adjust measurements depending on your particular taste.  This is just my recommendation.

Looks nice when mixed in a whiskey bottle… A cleaned whiskey bottle

photo 1photo 2

  • 1/3 cup smoked paprika
  • 1/2 cup thyme
  • 1/4 cup onion powder
  • 1/4 cup garlic powder
  • 1/3 cup sugar
  • 2 tsp salt
  • 1/4 cup black pepper
  • 1/8 cup cayenne pepper
  • 3 tsp ground nutmeg
  • 4 tsp ground cumin

Thank you for taking a few minutes out of your day to read along.  I hope that you are able to try this recipe out sometime and as always feedback is always welcome.

And with every post that I will ever write I will finish with:

Thank you and have a blessed day,




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