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–+ servings
Pan-seared fish served on a white plate with fresh parsley and lemon wedges.

Blackened Fish With Lemon Butter Sauce

Felice Kaufman
Blackened fish with lemon butter sauce is a simple, delicious seafood dinner. The fish is cooked with a smoky Cajun spice blend and topped with a rich lemon butter sauce. This makes a quick, restaurant-quality meal you can make at home.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Dinner, Lunch
Cuisine American
Servings 2 servings
Calories 391.9 kcal

Ingredients
  

Blackened Fish

  • 2 thin white fish fillets, about 6 ounces each, deboned and defrosted if frozen, (hogfish, snapper, sole, haddock, etc.)
  • 1 tablespoon blackened seasoning (recipe below), homemade or store-bought
  • 2 tablespoons olive oil

Lemon Butter Sauce

  • 2 tablespoons unsalted butter
  • 1 lemon
  • 1 garlic clove, minced or pressed
  • 1 tablespoon fresh lemon juice, about half of a lemon
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste

Instructions
 

  • Take the fish out of the fridge and bring it to room temperature for about 15 minutes before cooking.
  • Rinse and pat the fish dry with paper towels.
  • Heat 2 tablespoons of oil in a large heavy bottomed skillet over medium-high heat.
  • When the oil is hot but not smoking, add the fish (skin side down, if present) and sear for 2–3 minutes per side until golden brown. Transfer to a plate and keep warm.
    Pan seared fish in a skillet
  • Return the skillet to medium heat. Add butter and chopped garlic. Sauté for 30 seconds.
  • Stir in lemon juice and a pinch of salt and some freshly ground pepper. Simmer for about a minute, scraping up any browned bits from the pan.
    making lemon butter sauce in a skillet
  • Spoon the lemon butter sauce over the fish, garnish with parsley, and serve with lemon wedges.

Notes

Cooking times: Thin white fillets will cook in 2–3 minutes per side. Thicker fish fillets, such as mahi mahi or swordfish, may need 4–5 minutes per side to finish cooking through.
Cajun Seasoning is the perfect blend of spices and herbs. I use it on all kinds of dishes, not just seafood. It’s great on chicken and even adds a good taste to a bowl of fresh-cut mango.
To mix together your own,
  • 1 tablespoons paprika
  • 1 teaspoons garlic powder
  • 1 teaspoons onion powder
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • ¼ teaspoon cayenne pepper, adjust for more or less heat
  • ½ teaspoon black pepper
  • 1 ½ teaspoons kosher salt or 1 teaspoon sea salt
 
If you don’t have time to make your own, pick up a bottle of Paul Prudhomme’s Redfish Magic wherever you buy your fish, unless, of course, you’re out catching it yourself.
Storage: Store leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little butter so it doesn’t dry out.

Nutrition

Calories: 391.9kcalCarbohydrates: 1.1gProtein: 34.4gTotal Fat: 28.3gSaturated Fat: 10.1gCholesterol: 115.1mgSodium: 624.5mgPotassium: 541.7mgFiber: 0.1gSugar: 0.2gNet Carbohydrates: 1g
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