Blackened fish with rice is a flavorful and nutritious dish featuring fish fillets coated in bold, smoky spices, then seared to perfection. Served over a bed of fluffy rice, this dish is both satisfying and easy to prepare. It is a great option for a quick weeknight meal or an impressive dinner that is packed with protein and spice.
Why You’ll Love This Recipe
- Quick and easy to make in under 30 minutes.
- Bold, smoky flavors with a crispy crust on the fish.
- Versatile—pairs well with different types of rice and vegetables.
- A healthy, high-protein meal that is naturally gluten-free.
- Perfect for meal prep and reheats well.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Blackened Fish:
- Fish fillets (tilapia, salmon, catfish, or snapper)
- Paprika
- Garlic powder
- Onion powder
- Cayenne pepper
- Dried thyme
- Dried oregano
- Salt
- Black pepper
- Butter or olive oil
For the Rice:
- White or brown rice
- Water or broth (for extra flavor)
- Salt
- Butter or olive oil (optional)
Directions
Cooking the Rice:
- Rinse the rice under cold water to remove excess starch.
- In a saucepan, bring water or broth to a boil. Add a pinch of salt.
- Stir in the rice, reduce heat to low, cover, and simmer until tender (about 15-20 minutes for white rice, 40 minutes for brown rice).
- Fluff with a fork and set aside.
Preparing the Blackened Fish:
- In a small bowl, mix paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper.
- Pat the fish fillets dry with a paper towel and coat them evenly with the spice mixture.
- Heat butter or olive oil in a skillet over medium-high heat.
- Place the fish in the skillet and cook for 3-4 minutes per side, until blackened and cooked through. The fish should flake easily with a fork.
- Remove from heat and serve over the cooked rice.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Citrus Flavor: Squeeze fresh lemon or lime juice over the fish before serving.
- Creamy Option: Serve with a side of avocado crema or a yogurt-based sauce.
- Spicy Kick: Increase the cayenne pepper for extra heat.
- Low-Carb Alternative: Swap rice for cauliflower rice or quinoa.
- Herb Infusion: Garnish with fresh parsley or cilantro for added freshness.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: The blackened fish can be frozen for up to 2 months; thaw in the fridge before reheating.
- Reheating: Warm the fish in a skillet over medium heat for a few minutes or in the microwave for 30-second intervals. Reheat rice separately with a splash of water to prevent drying out.
FAQs
What type of fish is best for blackening?
Firm, mild-flavored fish like tilapia, catfish, salmon, or snapper work well.
Can I bake the fish instead of pan-searing?
Yes, bake at 400°F (200°C) for 12-15 minutes until cooked through.
Is blackened fish very spicy?
It has a smoky heat, but you can reduce the cayenne pepper for a milder flavor.
Can I use a pre-made blackening seasoning?
Yes, store-bought blackening seasonings work, but homemade allows for customization.
How do I prevent the fish from sticking to the pan?
Use a well-seasoned cast-iron skillet or non-stick pan, and make sure the oil is hot before adding the fish.
Can I make this dish dairy-free?
Yes, use olive oil instead of butter.
What side dishes go well with blackened fish and rice?
Steamed vegetables, coleslaw, black beans, or a fresh salad pair well with this dish.
How do I keep the fish from overcooking?
Cook just until the fish flakes easily with a fork; overcooking will make it dry.
Can I use frozen fish?
Yes, thaw completely and pat dry before seasoning and cooking.
What is the difference between grilled and blackened fish?
Blackened fish is coated in seasoning and cooked in a hot skillet, while grilled fish is cooked over an open flame or grill.
Conclusion
Blackened fish with rice is a simple yet flavorful dish that brings bold seasoning and a crispy crust to tender fish fillets. Served with rice, it makes a well-balanced meal that is easy to customize. Whether you prefer it spicy or mild, this dish is a quick and satisfying option for any night of the week.
Print
- Total Time: 20 mins
- Yield: 2 servings 1x
Description
This blackened fish with rice is a flavorful, protein-packed dish featuring spicy, pan-seared fish fillets over seasoned rice. A quick and easy dinner idea!
Ingredients
- 2 fish fillets (tilapia, catfish, or snapper)
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup cooked rice
- 1 tbsp butter
- 1 tbsp chopped parsley (for garnish)
- Lime wedges (for serving)
Instructions
- Mix paprika, cayenne, garlic powder, onion powder, thyme, black pepper, and salt in a small bowl.
- Rub the spice mixture evenly over both sides of the fish fillets.
- Heat olive oil in a skillet over medium-high heat.
- Cook the fish for about 3-4 minutes per side until blackened and cooked through.
- In another pan, mix cooked rice with butter and stir until warm.
- Serve fish over rice, garnish with parsley, and add lime wedges.
Notes
- Adjust cayenne for desired spice level.
- Serve with steamed vegetables for a complete meal.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Cajun, American