Blackened Orange Roughy
This blackened orange roughy is tender, flaky, and full of smoky Cajun flavor. The combination of butter, olive oil, and AB A Rub creates a perfect golden crust with just the right amount of spice.
Servings: 2
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
Calories: 262kcal | Carbohydrates: 5g | Protein: 28g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 461mg | Potassium: 344mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1091IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 2mg