Blackened Orange Roughy
A flavorful and easy-to-make dish that transforms orange roughy into a deliciously spiced centerpiece with a crispy exterior and tender, flaky interior.
Ingredients
Fish and Seasoning
- 4 fillets orange roughy fillets Fresh or thawed
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper Adjust to taste for heat
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons olive oil or melted butter For rubbing on fish
- Lemon wedges For serving
Instructions
Preparation
- Mix all the dry spices (paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, black pepper, and salt) in a small bowl to create your seasoning blend.
- Pat the orange roughy fillets dry with a paper towel to ensure they sear well.
- Rub the olive oil or melted butter over both sides of the fish fillets.
- Generously sprinkle the seasoning blend on both sides of the fillets, coating them evenly.
Cooking
- Heat a large skillet over medium-high heat until very hot. Test heat by flicking a few drops of water onto the surface; they should sizzle and evaporate immediately.
- Place the seasoned fillets in the hot skillet, cooking in batches if necessary. Sear for about 3–4 minutes on one side until a deep crust forms.
- Flip the fillets carefully using a spatula and cook for another 3–4 minutes on the other side until the fish is opaque and flakes easily with a fork.
- Remove the fillets from the skillet and let them rest for a minute before serving.
Notes
Serve the fish with light salads, creamy mashed potatoes, or sautéed vegetables. Drizzle hot sauce or serve with lemon wedges for an extra kick. Make sure the skillet is hot to achieve the signature crust. Resting time is crucial for juiciness.