Blackened Fish with Creamy Coleslaw

Spicy, flaky white fish fillets perfectly blackened on the stovetop, served with a cool, creamy coleslaw for a balance of heat and freshness.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4.5
• Cuisine: American
• Difficulty: Easy
• Cost: $3.23/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• High-Protein
• Pescatarian
• Low-Carb

Tags

• quick
• spicy
• fresh
• savory
• sauté
• stir-fry

Ingredients

• 1 pound white fish fillets
• 2 tablespoon olive oil
• 1 tablespoon blackened seasoning blend
• 1 package coleslaw mix (10 ounces)
• 0.5 cup mayonnaise
• 2 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 lime (cut into wedges for serving)

Instructions

1. In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Add the coleslaw mix and toss to coat evenly. Set aside.
2. Pat the white fish fillets very dry with paper towels. Rub both sides of the fillets generously with blackened seasoning blend.
3. Heat 2 tablespoons olive oil in a large cast-iron skillet (or other heavy-bottomed skillet) over medium-high heat until very hot and just smoking. Carefully add the fish fillets to the hot skillet.
4. Cook for 3-4 minutes per side, until a dark crust forms and the fish is opaque and flakes easily. Cooking times may vary with fillet thickness.
5. Serve the blackened fish immediately with a generous side of creamy coleslaw and lime wedges.

Notes

Ensure your kitchen is well-ventilated when blackening fish, as it can produce a fair amount of smoke. A store-bought blackened seasoning blend is key for quick prep.

Nutrition (per serving)

• Calories: 390
• Protein: 30.5 g
• Carbohydrates: 15.2 g
• Fat: 22.8 g
• Fiber: 3.5 g
• Sodium: 750 mg
• Saturated Fat: 3.7 g
• Sugar: 7.1 g
• Cholesterol: 80 mg