Spice Rubs & Seasonings
Blackened Rockfish with Creole Blackening Spice
Pacific rockfish is firm enough to handle blackening without falling apart. Creole Blackening Spice seasons the fish and develops a dark crust in butter and cast iron. Snapper, halibut, cod, or sea bass can be cooked the same way. Keep the pan hot and controlled, not smoking, so the spice crust sets without scorching.
Ingredients
- 2 Pacific rockfish fillets, about 6 oz each (or another firm whitefish such as snapper, halibut, cod, or sea bass)
- 2 to 3 tablespoons Rebel Creole Blackening Spice
- 4 tablespoons unsalted butter, divided
- 1 tablespoon neutral oil (avocado or vegetable)
- Lemon wedges, for serving
- Fresh parsley, optional
Instructions
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01
Season the fish. Pat fillets completely dry with paper towels; moisture will steam instead of sear. Coat each fillet on all sides with Creole Blackening Spice and press it in gently.
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02
Heat the pan. Place a cast iron skillet over medium to medium-high heat until the pan is hot but not smoking. Add butter right before the fish goes in. You want enough heat to set the crust, but not so much that the butter or seasoning scorches.
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03
Cook the fish. Add 2 tablespoons butter and the oil to the pan, then lay the fillets in carefully, presentation side down. Cook 3 to 4 minutes without moving. Do not touch the fish while the crust is setting.
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04
Flip and finish. Flip once. Add the remaining 2 tablespoons butter to the pan and let the second side cook 2 to 3 more minutes for most fillets. Fish is done when it flakes easily and the internal temperature reaches 145°F.
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05
Rest and plate. Rest 2 minutes. Serve with lemon wedges and your choice of white rice, grilled corn, or slaw.
This Recipe Uses
Creole Blackening Spice
Build a crust. Keep the juice.