20min
Pan-seared, red drum
Pan-seared
beginnerBlackened Fish Fillets
A dark, spice-crusted sear cooked hot and fast in a heavy skillet — the technique on its own, without the grain-bowl assembly.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
Equipment
- Heavy skillet (cast iron works well)
- Instant-read food thermometer
Ingredients
- 4 firm white or pink fish fillets (see suitable species)
- 3 tbsp melted butter or neutral oil
- 2 tsp paprika
- 1 tsp cayenne pepper (less for a milder version)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
Method
- 1Pat fillets completely dry with paper towels.
- 2Mix paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper in a small bowl.
- 3Brush both sides of each fillet with melted butter, then coat evenly with the spice mix.
- 4Heat a cast-iron or other heavy skillet over high heat until very hot (this dish is traditionally cooked hot enough to lightly char the crust — have your exhaust fan on).
- 5Sear fillets 2–4 minutes per side, depending on thickness, until the crust is dark and the fish reaches a safe internal temperature of 145°F and flakes easily with a fork.
Allergen notice
Contains fish and dairy as written. Always confirm current ingredient labels and cross-contact risk in your own kitchen before serving to someone with a food allergy — this project cannot verify any specific brand or supplier.
Safe cooking & storage
Cook fish to an internal temperature of 145°F, until the flesh is opaque and separates easily with a fork (source: FoodSafety.gov safe minimum internal temperature chart).
Refrigerate or ice your catch within 2 hours of catching it (within 1 hour if it's above 90°F outside) — bacteria multiply fastest in the window between catch and cooking. Cook to a safe minimum internal temperature of 145°F (63°C), or until the flesh is opaque and separates easily with a fork, per FDA/FoodSafety.gov guidance. Use separate cutting boards and utensils for raw fish and other foods to avoid cross-contamination. This method cooks hot and fast — use a food thermometer the first few times until you know your stove.
Only cook legally harvested fish. Confirm current size limits, seasons, and possession limits with VMRC (saltwater) or DWR (freshwater), and check Virginia fish consumption advisories for the waterbody you fished.