Blackened Fish on the Grill

Blackened fish
Gabriel Saldana/Flickr
  • Total: 16 mins
  • Prep: 10 mins
  • Cook: 6 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
549 Calories
47g Fat
1g Carbs
31g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 549
% Daily Value*
Total Fat 47g 60%
Saturated Fat 29g 144%
Cholesterol 221mg 74%
Sodium 398mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Protein 31g
Calcium 57mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is the traditional way to blacken fish in a heavy cast-iron skillet. The advantage of doing it outdoors on the grill is that you won't fill the kitchen with smoke. This recipe is great for outdoor entertaining and camping.


  • 1 1/2 cups unsalted butter (melted)
  • 6 firm fish fillets (about 1/2- to 3/4-inch thick)
  • 3 tablespoons cajun blackening spices

Steps to Make It

  1. Gather the ingredients.

  2. Preheat grill with heavy cast-iron skillet or griddle in the grill. Get it good and hot, 15 to 30 minutes.

  3. Reserve 12 tablespoons of melted butter for serving and pour the rest into a shallow dish.

  4. Dip each fillet into butter.

  5. Sprinkle Cajun blackening spices on both sides.

  6. Place into the skillet and cook for 2 to 3 minutes or until the bottom is almost black but not burned.

  7. Carefully flip so fillets do not break.

  8. Pour about a teaspoon of ​butter on the cooked side and continue cooking about 2 to 3 minutes or until fillet is finished (internal temperature of 150 F).

  9. Remove fish from pan and place onto a large platter or individual plates.

  10. Serve immediately with 2 tablespoons of butter for dipping. Enjoy!


  • It's best to cook about 2 fillets at a time. Wipe the skillet clean between each batch of fillets and keep the temperature nice and hot.