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Blackened Fish Fillets

If you don’t have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It’s better to cook it outdoors on a gas grill or a butane burner.

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Makes 6 servings


3 tablespoons Chef Paul Prudhomme's Seafood Magic® OR
Chef Paul Prudhomme's Blackened Redfish Magic® OR
Chef Paul Prudhomme's Meat Magic® OR
Chef Paul Prudhomme's Barbecue Magic® OR
Chef Paul Prudhomme's Fajita Magic® OR
Chef Paul Prudhomme's Magic Seasoning Salt® OR
Chef Paul Prudhomme's Magic Salt Free Seasoning®
½ stick unsalted butter (melted) or oil
6 (8 to 10 ounce) fish fillets (firm fleshed fish such as red snapper, catfish, redfish, salmon, or tuna steaks), at room temperature, cut about 1/2 inch thick

How To Prepare

Heat a large cast-iron skillet over very high heat until it is extremely hot (about 600°F).

Spread a little of the butter or oil on each side of the fillets. Sprinkle one side with ¾ teaspoon of the Magic Seasoning Blend® and place the fillet in the heated skillet seasoned side down. Sprinkle the top side with ¾ teaspoon of the Magic Seasoning Blend®. Cook, turning frequently until the fish starts to flake, about 4 minutes. Repeat with remaining fillets. Serve each filet while piping hot.

Special note from Chef Paul: Because this method is simple, any variation will make a dramatic difference. Be sure the skillet is hot enough and absolutely dry. Be sure not to overseason - - the herbs and spices should highlight the taste rather than hide or overpower it. You don't want to overcook the fillet - - there's a big difference between blackened and burned. Avoid a burned, bitter taste by wiping out the skillet between batches.

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