Blackened Fish Flatbread

If you love fish and things that are blackened – well, welcome to heaven.
Text And Photos By Kristina Wiley

It’s no secret that the hubs and I love to eat fish (hello, we are from Florida!). One of our favorite ways to make it is with a sprinkle of blackening seasoning and a quick sear in a pan. Super fast, and packed with flavor. Marinades or fancy coatings aren’t always necessary (and I definitely don’t always have time for them!).

Our favorite blackening seasoning is one called Chef Paul’s Magic Redfish Blackening. It’s delicious and is always great to have on hand. It doesn’t only have to be used on fish – we sprinkle it on chicken as well!

Note: Chef Paul did not ask that I promote his product, nor was I compensated in any way shape or form for doing so. His Magic Redfish Blackening Seasoning is simply a product that I have used for years and absolutely love.

We didn’t serve these sandwiches with any sides since the flatbread makes it a pretty filling dish in and of itself. All I did was whip up a spicy tartar sauce to go on them:

You can make a homemade tartar sauce from scratch if you wish; but a quick shortcut that will do the trick is to buy pre-made tartar sauce and ‘doctor’ it up. I add a few tsp fresh lemon juice, plus some sort of spice (cayenne, sriracha, blackening seasoning – or a mix of all 3) to personal taste. It’s a quick simple way to pump up an otherwise bland sauce!

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Author: Kristina Wiley
Total Time: 20 minutes
Yield: 2-4 servings 1x

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Description

This Blackened Fish Flatbread features perfectly seasoned fish with a spicy kick, served on a hearty flatbread with a zesty tartar sauce.

Ingredients

Units Scale

1 lb (450 g) mild local fish
Blackening Seasoning of Choice (e.g., Magic Redfish Blackening Seasoning)
Salt
Pepper
1 tbsp butter
1 tbsp canola oil

For the Simple Spicy Tartar Sauce

1/3 cup (80 ml) tartar sauce
2 tsp fresh lemon juice
Cayenne, sriracha, or additional blackening seasoning to taste

Instructions

Heat butter and canola oil in a large skillet over medium to medium-high heat. Sprinkle a little salt and pepper one side of fish and then coat with blackening spice to desired preference (we coat ours pretty well as we LOVE the heat).
Place the fish, seasoned side down into the pan and quickly season the other side in the same way. Cook fish for roughly 3-4 minutes per side: 7-8 minutes in total (see above note regarding cooking times). Remove from skillet, tent with foil, and allow to rest for 3-5 minutes.
Heat flatbread in oven at 350° F until just warmed through (takes only a few minutes). Remove from oven and layer on the lettuce, tomato, red onion, and spicy tartar sauce to preference. Place fish filet on top, fold up the sides, and wrap one end in parchment paper or foil. Serve with a lemon wedge if desired.
Note: The hubs says that the rule of thumb for cooking fish is roughly 1 minute per oz. For instance, an 8 oz piece of fish will need about 4 minutes on each side (8 minutes total).

Notes

Use a mild local fish for the best flavor.
Chef Paul’s Magic Redfish Blackening Seasoning is recommended but any blackening spice will work.
The spicy tartar sauce can be adjusted to taste with lemon juice and spices.
This dish is filling on its own, so no sides are necessary.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2
Sodium: 450
Fat: 25
Carbohydrates: 10
Fiber: 1
Protein: 25
Cholesterol: 75

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Frequently Asked Questions

How do I know when the fish is cooked through?

The recipe gives a useful rule of thumb: roughly 1 minute of cooking per ounce of fish. An 8 oz piece therefore needs about 4 minutes per side (8 minutes total). The instructions call for cooking roughly 3–4 minutes per side, then tenting with foil and resting 3–5 minutes before building the flatbread.

Can I use this blackening seasoning on anything other than fish?

Yes — the article specifically mentions that the authors sprinkle their preferred blackening seasoning on chicken as well, so the technique isn’t limited to fish. Any firm protein that can handle a quick high-heat sear works with this method.

The spicy tartar sauce calls for store-bought — how do I doctor it up?

The article’s shortcut: take ? cup of pre-made tartar sauce and add a few teaspoons of fresh lemon juice plus spice to personal taste — cayenne, sriracha, or extra blackening seasoning, or a mix of all three. This quickly turns a bland sauce into something punchy without making it from scratch.

Blackened Fish Flatbread