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If you’re looking for a simple yet flavor-packed seafood dish that feels restaurant-quality but comes together quickly at home, blackened orange roughy is a perfect choice. The tender, mild white fish pairs beautifully with a smoky, spicy rub that caramelizes in the pan to create that signature blackened crust.
This recipe uses a custom blend of spices along with a generous tablespoon of AB A Rub, which adds depth, sweetness, and a subtle kick. Cooking the fish in both oil and butter gives it a rich flavor and crisp texture without burning the seasoning.
Whether you’re serving it for a weeknight dinner or impressing guests on the weekend, this dish delivers bold Cajun-inspired flavor with minimal effort.
Blackened Orange Roughy Recipe
Ingredients
- 2 orange roughy fillets (about 6 oz each)
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons dark brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon AB A Rub
- 1 tablespoon olive oil
- 1 tablespoon butter
- Lemon wedges, for serving
Instructions
- Mix the seasoning
In a small bowl, combine smoked paprika, brown sugar, oregano, garlic powder, cumin, salt, cayenne pepper, and AB A Rub. Stir until evenly blended. - Prepare the fillets
Pat the orange roughy fillets dry with paper towels to remove excess moisture. Lightly brush both sides with a bit of olive oil or melted butter.
Sprinkle the spice mixture evenly over both sides of each fillet, pressing gently so it adheres. - Heat the pan
Heat a cast-iron skillet or heavy stainless steel pan over medium-high heat until very hot.
Add the olive oil and butter to the pan. When the butter is melted and starts to brown slightly, it’s ready. - Blacken the fish
Carefully lay the fillets in the hot pan. Cook for 2–3 minutes per side, depending on thickness, until a dark crust forms and the fish flakes easily with a fork. Avoid moving the fish too much—let the crust develop undisturbed. - Serve
Transfer the fillets to a plate, squeeze fresh lemon juice over the top, and serve immediately.
Variations
- Mild Version: Skip the cayenne or reduce it to just a pinch for a smoky, less spicy flavor.
- Spicy Cajun Style: Add an extra ¼ teaspoon cayenne and a pinch of crushed red pepper flakes for heat lovers.
- Blackened Butter Sauce: Deglaze the pan with 1 tablespoon lemon juice and 2 tablespoons butter after cooking. Stir until smooth, then drizzle over the fillets for a glossy finish.
- Grilled Version: Brush the fish with oil, apply the rub, and grill over medium-high heat for about 3 minutes per side.
- Different Fish Options: Substitute tilapia, mahi-mahi, snapper, or catfish using the same rub and cooking method.
Serving Suggestions
This blackened orange roughy is versatile enough to pair with a variety of sides:
- Dirty Rice: The smoky spices complement a traditional Cajun rice dish perfectly.
- Citrus Slaw: A crisp slaw with lime or orange vinaigrette cuts through the richness of the fish.
- Roasted Corn or Vegetables: Adds a sweet, charred flavor that balances the heat.
- Mashed Sweet Potatoes: The natural sweetness contrasts beautifully with the smoky rub.
- Tacos: Flake the fish into warm tortillas and top with avocado, slaw, and a squeeze of lime for a Southern coastal twist.
Blackened Orange Roughy
Ingredients
- 2 orange roughy fillets about 6 oz each
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons dark brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper or to taste
- 1 tablespoon AB A Rub
- 1 tablespoon olive oil
- 1 tablespoon butter
- Lemon wedges for serving
Instructions
- In a small bowl, mix smoked paprika, brown sugar, oregano, garlic powder, cumin, salt, cayenne pepper, and AB A Rub.
- Pat fillets dry and lightly brush both sides with oil or melted butter. Coat evenly with the seasoning blend.
- Heat a cast-iron skillet over medium-high heat. Add the olive oil and butter; when hot and slightly browned, add the fillets.
- Cook for 2–3 minutes per side, until a dark crust forms and the fish flakes easily with a fork.
- Serve immediately with lemon wedges and your favorite sides.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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