Blackened Fish with Creamy Herb Sauce

Blackened Fish with Creamy Herb Sauce

Ingredients

For the Blackened Fish:

• 1.5 lbs firm white fish fillets (such as cod, mahi-mahi, or halibut)

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/2 teaspoon cayenne pepper (adjust to your preferred heat level)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons unsalted butter and 1 tablespoon olive oil (for searing)

For the Creamy Herb Sauce:

• 1/2 cup mayonnaise

• 1/2 cup sour cream or plain Greek yogurt

• 1 tablespoon fresh lemon juice

• 1 clove garlic, minced

• 2 tablespoons fresh herbs (such as parsley, dill, or chives), finely chopped

• Salt and black pepper to taste

Instructions

1. Prepare the Sauce: In a small mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, minced garlic, and chopped fresh herbs. Season with salt and black pepper to taste, then cover and place in the refrigerator to chill while you cook the fish.

2. Mix the Blackening Spice: In a shallow dish, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper.

3. Coat the Fish: Pat the fish fillets completely dry with paper towels. Press both sides of each fillet firmly into the spice mixture until well coated.

4. Sear the Fish: Heat the olive oil and butter in a large skillet (cast iron works best) over medium-high heat until hot and sizzling.

5. Cook: Place the fish fillets in the skillet. Cook for about 3 to 4 minutes on each side, or until a dark, flavorful crust forms on the outside and the fish flakes easily with a fork in the center.

6. Serve: Remove the fish from the heat and serve immediately alongside a bowl of the chilled creamy herb dipping sauce.