Go Back
–+ servings
a plate of blackened haddock alongside rice and lemon
5 from 5 votes

Blackened Haddock

Blog: www.nextinlime.com

Author: Nelo
Servings: 2

Ingredients

  • 12 ounces (340 g) haddock fillets - skinless – cut longer fillets into halves or thirds (Note A)
  • 2 tablespoons olive oil - or any cooking oil
  • 4 lemon slices or wedges

For blackened seasoning rub

  • 1 tablespoon paprika
  • 1 teaspoon ground cayenne pepper - more or less to taste
  • 1 teaspoon garlic powder - not garlic salt
  • 1 teaspoon ground black pepper
  • 1 teaspoons salt
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder - (Note B)
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ½ teaspoon brown sugar - light or dark

Optional garnish

  • some chopped fresh parsley

Instructions

  • In a bowl combine all the seasoning ingredients (paprika, cayenne, garlic powder, ground black pepper, salt, ground cumin, onion powder, chili powder, dried thyme, dried oregano, brown sugar) and mix well. Break any lumps with the back of a spoon.
  • Now coat your haddock fillets/pieces with this seasoning using one of the two methods:
    Method A – Sprinkle the seasoning on both sides. Use hands to press it down on the fish.
    Method B – Spread the seasoning on a plate. Place fish on top and press down gently to coat, then flip and repeat.
    You may not need all of this seasoning mix. Just ensure each fillet is coated completely and evenly.
  • In a skillet/pan (I prefer non-stick), heat olive oil on medium-high heat. When hot, lay the fillets in – they should sizzle right away. Don't crowd the pan. Cook undisturbed 2 to 3 minutes on one side (depending on thickness).
  • Flip, then cook another 2 to 3 minutes (internal temperature of 145°F / 63°C is the goal). When cooked, the exterior should have a slightly charred or blackened appearance and the fish should easily flake with a fork.
  • Plate the blackened haddock and squeeze some lemon juice on top. Add extra lemon on the side, sprinkle some parsley and enjoy (I love it with my buttered basmati rice).

Notes

Note A: Haddock – Fresh or frozen, both work fine. If using frozen, make sure it's thawed completely. Haddock fillets break apart easily, so I cut longer ones into halves or thirds for easier handling. I halved 2 long fillets (12 ounces total) to make 4 pieces for this recipe.
Note B: Chili powder – Not to be confused with the Indian red chili powder. That is just powdered chilies.
Note C: Helpful content – Click on the links below for related useful content in the main body of the post.
Note D: Related – Try this easy foil-baked haddock next.