Blackened Flounder

The secret of this blackened flounder is that the fish cooks so quickly that it forms a crisp crust on the outside that holds in all the juiciness. Heat the skillet to smoking hot before adding the fish.

Photo by cwyorkiex3 w.
Serve with fresh tortillas if you're in a fish taco mood!

PREP TIME

5

minutes

TOTAL TIME

10

minutes

SERVINGS

6

Servings

PREP TIME

5

minutes

TOTAL TIME

10

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon paprika

  • 1

    tablespoon dried parsley

  • 2

    teaspoons salt

  • 1 1/2

    teaspoons garlic powder

  • 1

    teaspoon onion powder

  • 1

    teaspoon cayenne pepper

  • 1/2

    teaspoon white pepper

  • 1/2

    teaspoon black pepper

  • 1/2

    teaspoon dried thyme

  • 1/2

    teaspoon dried oregano

  • 6

    flounder fillets, about 1/4 inch thick

  • 1/4

    cup olive oil

Directions

Combine paprika, parsley, salt, garlic powder, onion powder, cayenne pepper, black pepper, thyme and oregano in a small bowl and mix well. Dip fish fillets in olive oil. Sprinkle both sides of each fillet with the paprika mixture. Heat a cast-iron skillet over high heat until smoking. Arrange fillets in a single layer on the hot skillet. Cook the flounder, turning once, until blackened, about 2 to 3 minutes per side. Serve immediately.

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