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For fish:

  • 4 5-6 oz thick white fish filets (cod, halibut or scrod)
  • 1 tbsp Blackened seasoning (see below) 
  • avocado oil to cook 
  • lemon juice to squeeze (optional) 

Blackened Seasoning (use your favorite blend if you prefer!): 

  • 1 tbsp smoked paprika 
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp oregano 
  • 1/2 tsp dried thyme  
  • 1/2 tsp dried basil 
  • 1/2 tsp sea salt 
  • 1/4 tsp ground black pepper 
  • 1/4 tsp chili powder or cayenne (for heat, optional)


  • 1/3 cup mayonnaise 
  • 1 tbsp lemon juice
  • 2 tsp dijon mustard 
  • 1 tsp worcestershire sauce 
  • 1/21 tsp hot sauce
  • (louisiana-style preferred)
  • 1/2 tsp smoked paprika
  • 2 small cloves garlic, minced 
  • 2 tbsp chopped capers

To serve: 

  • Brioche buns (buttered and toasted)
  • remoulade (above)
  • lettuce, tomato and red onion


  1. To make blackened seasoning (optional- can use store bought), whisk all seasoning ingredients together and set aside.
  2. Remove fish from fridge 5-10 minutes prior to cooking. Pat very dry and season all over with blackened seasoning (be generous!).
  3. To prepare remoulade, whisk all dressing ingredients well.
  4. To cook fish, coat the bottom of a cast-iron pan with oil and heat to medium-high or preheat grill to medium heat, around 375-400.
    1. Pan: Sear for 2-3 minutes, until crust forms. Flip and cook another 3-4 minutes until cooked through. Squeeze lemon juice on top at the end if desired.
    2. Grill: for 3-4 minutes per side, rotating once until cooked. Squeeze lemon juice on top at the end if desired.
  5. Serve fish on a buttered and toasted brioche bun with plenty of remoulade, lettuce, tomato and red onion.