Blackened Orange Roughy
A delightful fusion of flavors and textures, highlighting the natural sweetness of orange roughy with bold blackening spices.
Ingredients
For the Blackening Spice Mix
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
For the Fish
- 4 fillets orange roughy Pat dry before seasoning.
- 4 tablespoons unsalted butter Use 2 tbsp for cooking and 2 tbsp for flavor.
- Lemon wedges For serving.
- Fresh parsley For garnish.
Instructions
Preparation
- In a small bowl, combine the smoked paprika, onion powder, garlic powder, cayenne pepper, dried thyme, dried oregano, sea salt, and black pepper. Mix well to create a uniform spice blend.
- Pat the orange roughy fillets dry with paper towels.
- Generously coat both sides of each fillet with the blackening spice mixture.
Cooking
- In a large skillet, heat 2 tablespoons of unsalted butter over medium-high heat until hot and bubbly.
- Carefully place the coated fillets in the skillet and cook for about 3-4 minutes until a dark crust forms.
- Flip the fillets using a spatula, adding the remaining butter into the pan, and cook for another 2-3 minutes until the fish flakes easily with a fork.
- Remove the fillets from the skillet and let rest for a minute before serving.
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Notes
Serve alongside steamed vegetables, a light salad, or grains like couscous or quinoa. Garnish with lemon juice and fresh parsley.