Blackened Rockfish Recipe

Prepare Fish

Pat the rockfish fillets dry with paper towels. Trim any bones or uneven edges and cut into 8 equal pieces suitable for individual tacos (about 2 oz per piece).

Marinate

In a bowl, combine 2 tbs olive oil, 1 tbs fresh lime juice and 1 tsp kosher salt. Brush or toss the rockfish pieces lightly so they are evenly coated. Let rest 10 minutes while you prepare the seasoning.

Make the Spice Mix

In a small bowl, combine 2 tsp paprika, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne pepper, and 1 tsp black pepper. Mix thoroughly to ensure even distribution.

Season the Fish

Pat the marinated rockfish lightly so spices stick but fish remains slightly tacky. Generously sprinkle and press the blackened seasoning on both sides of each rockfish piece until well coated.

Heat Pan

Place a heavy skillet or cast-iron pan over medium-high heat and let it get very hot for 3–4 minutes. Add 1 tbs olive oil and swirl to coat. The oil should shimmer but not smoke heavily.

Blacken Fish

Working in batches if needed, add rockfish pieces to the hot pan without overcrowding. Cook 2–3 minutes on the first side until a dark crust forms, then flip and cook another 1–2 minutes until the fish is opaque and flakes easily (internal temp ~145°F/63°C). Transfer cooked pieces to a plate and tent with foil to keep warm.

Warm Tortillas

Warm tortillas on a dry skillet or directly over a low gas flame until pliable and lightly charred around edges, about 20–30 seconds per side. Keep wrapped in a towel to stay warm.

Assemble Tacos

Place a small handful (about 1/4 cup) of shredded cabbage on each warm tortilla. Top with a piece of blackened rockfish (1 piece per taco). Spoon 1–2 tbs pineapple or mango salsa over the fish, drizzle with lime crema (about 1–2 tbs), and sprinkle with fresh cilantro leaves. Serve with lime wedges for squeezing.

Serve

Arrange tacos on a platter and serve immediately so the crust remains crisp. Provide extra salsa, crema, and lime wedges at the table.