blackened

A quick and easy recipe for baked cod seasoned with blackening spices &#8211; using a prepared blend or the included Blackening Seasoning Recipe &#8211; that&#8217;s ready in under 15 minutes!

Baked Blackened Cod

cod fillets (about 2 lbs)

butter, melted

blackening seasoning

lemons

paprika

salt

onion powder

garlic powder

cayenne pepper

white pepper

black Pepper

thyme

oregano

These Mahi Mahi Tacos are now a staple in our house. So flavorful and easy to make. You can grill them, sear them, or bake them. The avocado-lime slaw is sublime. And the chipotle-aioli gives a wonderful kick. Incredible flavor!!

Amazing Mahi Mahi Tacos

mayonnaise

avocado

cilantro (roughly chopped)

garlic

lime juice

tsp black pepper

slaw mix

tsp chipotle chile powder

Kosher salt and black pepper

tuna steak))

tsp chili powder

tsp cumin

tsp smoked paprika

Kosher salt

olive oil

corn tortillas

cilantro (for garnish)

½ cup thinly sliced radish (for garnish)

jalapenos (thinly sliced, for garnish)

Hot sauce (such as Tobasco, for garnish)

In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until completely blended.

Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.

MAKE THE AVOCADO-LIME SLAW

Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.

MAKE THE CHIPOTLE AIOLI

Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.

Add the mahi mahi and turn to coat. Let rest for 15 minutes.

Meanwhile, heat your grill to high heat.

Place fish in a grill pan or cast iron skillet.  Or, thread each fish piece with a skewer.  Discard the left-over marinade.

Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total.

Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.

Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.

PREPARE THE MAHI MAHI

https://embed.mediavine.com/videos/ygdaslwym3xowa8utt6u

Follow these step-by-step instructions for making Amazing Mahi-Mahi Tacos.  Kris and Wesley (The Loon) show you how to blacken the mahi-mahi, make the avocado-lime slaw and the chipotle aioli.  It all adds up to the best fish taco around!

INSTRUCTIONS FOR MAKING MAHI-MAHI TACOS

Boneless chicken breasts dipped in melted butter and rolled in Cajun spices then pan seared and served on whole wheat buns with lettuce, onion, and avocado mayo.. 

Blackened Chicken Sandwiches with Avocado Mayo

TBSP garlic powder2 TBSP onion chicken breast

Creamy, cheesy, and so very easy to make, these Blackened Chicken Enchiladas are here to liven up your kitchen! Each enchilada is slathered in homemade salsa verde, filled with tender blackened chicken, then smothered in cheese, sour cream, red onion, cilantro, and a whole lot of love!

Blackened Chicken Enchiladas

lbs tomatillos (with husks removed and rinsed)

jalapeno (up to 1 jalapeno

cilantro (packed)

onion

chicken breasts (or thighs)

chicken broth

tsp cajun

chipotle pepper plus 1 tbsp chipotle sauce

tbsp Land O Lakes® Butter

sour cream (optional)

Land O Lakes® Butter

12-14 corn tortillas

Monterey jack or Mexican cheese blend

red onion (chopped for garnish)

tomatoes (chopped for garnish)

cilantro leaves

sour cream

Find the full recipe HERE

For the Salsa Verde

Add chicken to a medium sized pot or pan then cover with chicken broth. Sprinkle in Cajun seasoning, chipotle pepper, and sauce then add Land O Lakes® Butter with Canola Oil.

Bring to a simmer over medium heat, then reduce heat to low and cook covered for about 20 minutes. Remove chicken and place in a separate bowl and allow it to cool to room temperature.

Once cooled, shred chicken with a fork or knife or even with a hand mixer, then toss with ½ cup of the premade salsa verde and sour cream, if desired, and set aside.

For the Chicken

Preheat the oven to 350 degrees.

Add 1 tablespoon Land O Lakes® Butter with Canola Oil to a pan and melt over medium-high heat. Add 1 corn tortilla and cook for about 10-15 seconds then flip over and cook again for another 10-15 seconds. Remove from the pan and place on paper towels to drain. Repeat with all the tortillas (add more butter with canola oil as needed) until they are all warmed through.

Add ½ cup of salsa verde to the bottom of a greased or nonstick sprayed casserole dish and spread out.

Next add about 1 tablespoon prepared chicken to the center of each tortilla and roll it up. Add each filled tortilla seam down to the greased casserole dish and repeat until complete.

Pour the rest of the salsa over the top of the tortillas evenly, top with cheese, then finally cover with foil.

Bake for about 15 minutes, then remove the foil and bake for 5-10 minutes more until the cheese is completely melted.

Garnish with chopped red onion, chopped tomatoes, cilantro, and sour cream if desired and serve.

To Assemble

This Blackened Salmon packs incredible flavor and is so easy to make!  Cajun seasoning with hints of citrus coat the salmon then it is seared to perfection!

Blackened Salmon

Cajun Seasoning (to taste, you

(4 oz) fresh salmon fillets (also see note below on skin)

lemon

unsalted butter (or olive oil

Prep salmon by patting it dry first with a paper towel and then spreading a little butter and lemon juice directly on top. Allow the salmon to sit for 3-5 minutes.  Salmon shouldn’t be super moist so brushing the lemon on will help not to over saturate the fish. Adding the lemon juice first will also help provide additional flavor as the blackened portion of this recipe will come from the Cajun Seasoning and heat.

Preheat skillet with butter and a few additional drops of lemon juice. Cutting a thick slice off the lemon will allow you to squeeze juice directly from the slice! Also, feel free to leave the slice in the butter throughout the duration of the recipe. Medium to high heat is perfect to start melting the butter without overheating/burning. If the butter starts to get smoky or burn, remove the skillet, clean residue, and start over with step 2.

Add enough Cajun seasoning to cover the salmon filets. Liberally adding seasoning will help with the flavor but also the blackening as the process is complete with blackened spices AND heat.

Once skillet is hot, add seasoned filets (with the seasoned side down directly into the butter). As soon as it starts to sear, bring the heat to a low to medium heat as to not burn the fish. The skillet will be hot enough to finish searing the top of the salmon filets.

After approximately 4 minutes, carefully flip the salmon over. The top of the salmon should be blackened and ready to finish cooking with either the skin side or non blackened side down. Reduce the heat to a low to medium heat as the remainder of the salmon can finish cooking without the higher temperature.

Allow salmon to finish cooking for approximately 4 to 7 minutes depending on the cut and thickness of the salmon. Once the salmon starts to release the albumin (it seeps out when salmon is exposed to heat) monitor to make sure that it’s not drying out. Salmon should still be pink when it’s completely done cooking and easily flake. A little translucency in the middle is also a good indicator that the salmon is done cooking.

Remove salmon from skillet and serve hot (or not) and enjoy! Feel free to add additional lemon juice as a finish!

Plate with your favorite veggies, flake off for tacos, or add to leafy greens for an amazing and flavorful salad.

Tender baked blackened rockfish recipe in a simple seafood seasoning to serve with a side of vegetables or in fish tacos. This white fish recipe will rock your world!

Blackened Rockfish With Avocado Fish Taco Sauce

thyme leaves

oregano leaves

black pepper

coconut oil (melted,

lb. Rockfish (about 4 fillets)

non-fat Greek yogurt

water

cilantro

lime

garlic clove

salt (I use Himalayan)

chipotle sauce (optional)

In a small bowl mix all the ingredients for the blackened seasoning. Set aside.

Make the Blackened Seasoning

Preheat the oven to broil. In a 9 x 13 inch baking dish drizzle 1 tablespoon of oil. Rinse the Rockfish in cold water and pat dry with a paper towel. Add it to the prepared baking dish. Pour blackened seasoning on top of the fish and using hands rub it into the fish and around the sides and bottom. Bake uncovered 6-10 minutes or until the center is cooked and flakes apart when pulled with a fork (bake 6 minutes for thin slices, thick slices might need about 10 minutes). If it starts to burn on top cover in foil.

Bake and Season the Rockfish

Blend all ingredients of the avocado fish taco sauce in a blender.

Drizzle the avocado fish taco sauce on top of the baked rockfish. Serve with a side of vegetables and rice or into tacos.

While The Fish Bakes, Make the Avocado Sauce

This blackened fish recipe is the perfect easy weeknight meal with your favorite fish butter basted, generously seasoned with blackening seasoning and seared.

Blackened Fish Recipe

paprika paprika

cayenne powder

sea salt

basil

fish

butter

Spices

Mix all of the blackening spices together in a small bowl. Make sure it is blended evenly.

Butter

Brush one side of each fish fillet generously with melted butter.

Season

Generously spoon on the blackening seasoning.

Heat

Heat a large cast iron skillet to high heat and add the salmon fillets, buttery-seasoned side down.

Blacken

Butter and Seasoning

Brush or drizzle on the remaining butter, then generously add more seasoning.

Flip

Flip the fish fillet and cook another 2-3 minutes, or until the fish is cooked through and flaky.

Serve

https://www.youtube.com/watch?v=R73wU-vLbF4

This blackened fish recipe is the perfect easy weeknight meal with your favorite fish butter basted, generously seasoned with blackening seasoning and seared. Works with any type of fish, for those who love their fish meals nice and spicy. I love it.

I love to make mine extra spicy!

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Blackened Fish Recipe - How to Blacken Fish

FOR THE BLACKENING SEASONING
2 tablespoons smoked paprika or use regular paprika
1 tablespoon cayenne powder use more for a spicier blend
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon sea salt
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
FOR THE FISH
4 fish fillets 6 ounces each, skinless - I used Icelandic cod today, but any fish fillet will do
¼ cup butter melted

Cooking Directions

Mix all of the blackening spices together in a small bowl. Make sure it is blended evenly.
Brush one side of each fish fillet generously with melted butter.
Generously spoon on the blackening seasoning.
Heat a large cast iron skillet to high heat and add the salmon fillets, buttery-seasoned side down.
Cook 3-5 minutes to blacken.
Brush or drizzle on the remaining butter, then generously add more seasoning.
Flip the fish fillet and cook another 2-3 minutes, or until the fish is cooked through and flaky.
Serve!

Recipe Notes

Store any extra blackening seasoning in airtight containers and use as needed.

Blackening seasoning is very much like Cajun seasoning or Creole seasoning, super tasty and easy to adjust to your own preferred spice and heat levels. Bring on the fish! What's YOUR favorite fish to enjoy? Let's hear it!

Get the full printable recipe with further discussion and notes at https://www.chilipeppermadness.com/recipes/blackened-fish

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Blackened Fish Recipe (Spicy Fish Dinner! Works with Any Type of Fish)

Honey butter blackened scallops are the best scallops you'll ever have! Pair with cucumber and fermented celery couscous salad for the perfect meal.

Honey Butter Blackened Scallops with Couscous Salad

scallops (about 16 scallops)

extra virgin olive oil

smoked paprika

cumin

shallot,

cayenne, ground

salted butter

raw honey

pearl couscous

Persian cucumbers

fresh cilantro, chopped

celery

lemon juice

Left over honey butter scallops

In a medium bowl, combine the paprika, cumin, garlic, shallot, cayenne, and a pinch each of salt and pepper.

Toss the scallops in the spices until evenly coated.

Heat the olive oil in a large skillet over high heat. When the oil is very hot and almost smoking, add the scallops and sear on both sides until browned, about 3 minutes on each side.

reduce the heat, melt the butter in the pan and drizzle the honey over the scallops. Toss the scallops to coat

Remove from the scallops from the pan and set aside, reserve the honey butter in the pan for the couscous salad.

Cook the cous cous: toast the couscous in butter for about 2 minutes with stirring.

Add the water and salt and bring to a boil, reduce to a simmer, and cover and cook for 15 minutes until tender.

Combine the cucumbers and cooked couscous with the fermented celery and cilantro.

Warm the left over honey butter in the scallop pan and de-glaze with a splash of lemon juice. Scoop the saucy honey butter from the scallop pan into the couscous salad and toss to combine.

Plate scallops on top the salad and enjoy!

Please leave a 5 star review if you loved the recipe.

Roast leg of lamb makes an unforgettable main dish for your Easter celebration! Roast lamb is so delicious, moist, and tender when it is done right. The secret is to crank up the oven to 500 degrees for a few minutes to get that blackened honey Dijon crust, then lower the temperature to get the most tender, juicy roast lamb you’ve ever had.

Roast Leg of Lamb with Blackened Honey Dijon Crust

leg of lamb (bone in)

garlic (smashed

rosemary

honey Dijon mustard

garlic (smashed)

red onions (*thinly sliced)

carrots

flour

white cooking wine (or use chicken broth)

salt and pepper

Get your lamb out of the fridge and let it sit on the counter while you make other preparations.

Prepare all the garlic that you will need for today's roast: use the side of a chef's knife to smash 2 cloves. Slice thinly and set aside (this is for inserting into the roast.) Smash and peel about 14 more cloves of garlic. Add 10 to a food processor or blender (for the rub), and 4 to the bottom of your roasting pan. (aromatic)

Place your lamb on a work surface, the more rounded side up. If it is tied, leave the kitchen twine in place. Use a long thin knife to make 1 inch cuts all over the lamb, one for each slice of garlic. Slide your knife vertically into the lamb. Insert a slice of garlic into each cut. See photo (in the photo I had already rubbed the lamb with the honey Dijon mixture. It doesn&#39;t matter which one you do first).

Make the Honey Dijon Garlic Rub: to your food processor or blender that has 10 cloves of smashed garlic, add 1 tablespoon oregano, 1 tablespoon thyme, 1 teaspoon rosemary, 1 and 1/2 tablespoons kosher salt, 2 teaspoons black pepper, 1/4 cup honey Dijon mustard, and 1 tablespoon olive oil. Blend or pulse until the garlic is well chopped and the mixture has come together. Scrape the sides and bottom if necessary.

Pour the honey Dijon mixture over the lamb and use your hands to rub it all over. Set aside.

Prepare the other vegetables: thinly slice the red onions and add to the bottom of the roasting pan, where you should already have 4 smashed cloves of garlic. Peel a bunch of carrots and add to the bottom of the pan.

Drizzle the vegetables with about 2 tablespoons of olive oil, and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Toss to coat.

Place the leg of lamb on the rack, and place the rack on top of the vegetables.

Let the roast rest with the herb rub for at least 15 minutes, or up to an hour (at room temperature.)

Meanwhile, place your oven rack on the second to lowest level so that the lamb will sit in the center of the oven. Preheat your oven to 500 degrees F. Give it a good 30 minutes to heat up, even if it says it's at temperature earlier. You want that oven screaming hot when you put the lamb in, that's what creates that crispy blackened exterior.

If you have an oven-safe digital thermometer, insert it now into the center of the leg, making sure it is not touching the bone.

Place the lamb in the oven, shutting the door as fast as you can to keep the heat in.

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Top 10 blackened recipes from across the web

The most viewed blackened recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Blackened Cod

Amazing Mahi Mahi Tacos

Blackened Chicken Sandwiches with A...

Blackened Chicken Enchiladas

Blackened Salmon

Blackened Rockfish With Avocado Fis...

Blackened Fish Recipe

Honey Butter Blackened Scallops wit...

Roast Leg of Lamb with Blackened Ho...

Blackened Blue Cheese Burger

The most viewed blackened recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine