Blackened BARRA - Proper Man Meal!

Blackened Fish

I'm totally on a fish bender right now. A 'fish mish' if you will! I don't know what's behind it but with such incredible access to seafood in Australia, I invite you to join me by trying this recipe. 

This one, Blackened Fish, I first came across when I was in the Caribbean two years ago on an island called Turks and Caicos. Being an island and having a ready supply of fresh seafood, blackened fish was the speciality. 

Blackening seasoning gives a spicy, smokey favour to food and can be used on any meat or vegetables. The recipe may vary between cooks but generally contains thyme, oregano, onion and garlic powder, paprika, cayenne pepper, black pepper and salt. 

I find cooking with a cast iron skillet on medium to high heat gives best results, creating an outer spicy crust and a deliciously, tender and juicy centre. Ohhhh man, I get mouth-waters just thinking about this. Topped with a squirt of fresh lime and paired with some brown or wild rice, there is simply nothing better. 

Once you've made up the blackening seasoning, feel free to store the excess for later. Fish one night, steak the next...



  • 2 teaspoons of smoked paprika; 
  • 2 teaspoons of dried parsley; 
  • 2 teaspoons of dried thyme; 
  • 2 teaspoons of dried oregano; 
  • 1 teaspoon of salt
  • 1 teaspoon of  pepper. 
  • 1 teaspoon of cayenne pepper; 
  • 1 teaspoon of onion powder; 
  • 1 teaspoon of garlic powder; 


  • Any firm, chunky white fish that will hold together - barramundi, cod and mahi mahi are my favs!
  • Olive or canola oil spray; 
  • Lime wedges.


Here's how we do it! It's beyond simple!

  1. Take all seasoning ingredients, place in a bowl and mix thoroughly with a fork. 
  2. Plunge your barramundi fillets into the spice rub making sure you get an even coat. 
  3. Get your cast iron skillet heated up, spray with oil to ensure the fish doesn't stick, then pop em' in! Try to minimise movement of the fillets once in so the crust forms. 
  4. Turn after 2-3 minutes and cook for 2 minutes the reverse side before removing to a plate and serving with a few lime slices.

This dish goes awesomely well with an avocado and tomato salsa and feels like summer all over again! 

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