Blackened Fish with Garlic Lime Butter

You can use any fish with this recipe, but I used Mahi Mahi, and it was delicious. Tilapia would be a good, cost effective option as well.

Cheesy Factor (1 no cheese, 10 all cheese): 1
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 3
Servings made: 2

Blackened Fish with Garlic Lime Butter
1 Tbsp paprika
1/2 Tbsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
3/4 tsp black pepper
1/2 tsp dried thyme or dried oregano
2 Tbsp butter, softened to room temperature
2 Tbsp fresh cilantro, chopped
2 cloves garlic, finely minced
1 tsp lime zest
juice from 1 lime
1 Tbsp canola oil
2 Mahi Mahi/Tilapia/fish fillets

Combine paprika, salt, onion powder, garlic powder, cayenne, black pepper, and dried thyme in a small bowl and mix together. This is your blackening spice. In a separate small bowl, combine butter, cilantro, garlic, lime zest, lime juice and mix well until blended. Set aside. Rub fish fillets all over with the blackening spice. Heat canola oil in a large skillet or pan over high heat (yes, high). Wen the oil in the pan lightly smokes, add the fish to pan and do not move or touch for 4-5 minutes, until the spice rub on the cooked side becomes dark and crusty. Then, flip fish over and cook an additional 2-3 minutes, until fish flakes easily (or desired doneness). Remove from heat and transfer fish to serving plates and immediately top with a dollop of the garlic lime butter.

You obviously don't have to use the lime butter, but I highly recommend it. I actually want to eat it with a spoon. Or on everything I make. It's delicious. Oh, and it doesn't matter whether you have skin on your fish or not. If you do, just make sure you are cooking the flesh side first, then finish with the skin side down.