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Blackened Spiced Fish Serves 2

  • Ingredients:

  • 2 225-285g (8-10oz) whole red mullet, snapper, or bream, defrosted and cleaned
  • 40g (1 and a half oz) unsalted butter
  • juice of 1 lemon or lime
  • lemon or lime wedges, to garnish
  • Spice Mixture
  • 1 5ml spoon (1 teasp) chilli or cayenne pepper
  • 1 5ml spoon (1 teasp) paprika
  • salt and freshly milled black pepper
  • pinch of dried mixed herbs
  • 2 cloves garlic, crushed
  • 1 small onion, chopped


  1. In a small bowl combine the spice mixture and set aside.
  2. Melt the butter in a small pan.  Remove the froth with a spoon.
  3. Leave to settle and pour off the yellow liquid.  Discard the solids.
  4. Brush each side of the fish with the clarified butter and coat with the spice mixture.
  5. Heat a large non-stick frying pan until hot.  Add any remaining clarified butter. Add the fish and cook on each side for 2 minutes.
  6. Reduce the heat and cook for a further 10-15 minutes.
  7. Add the lemon or lime juice and serve immediately with French crusty bread, lime or lemon wedges and a green salad.

Recipe kindly donated by The Seafish Industry