Blackened Fish with Key Lime Tartar Sauce

Name: Blackened Fish with Key Lime Tartar Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb fish fillets (such as mahi-mahi, tilapia, or cod); 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1/2 teaspoon cumin; 1/2 teaspoon cayenne pepper; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1/3 cup light mayonnaise; 1 tablespoon key lime juice (or regular lime juice); 1 teaspoon lime zest; 1 tablespoon sweet relish; 1 teaspoon capers, chopped; salt and pepper to taste

Blackened fish fillets coated in a smoky spice blend and served with bright key lime tartar sauce. This quick-cooking dish brings Florida Keys flavors to your table in under 20 minutes.

⚡Air Fryer

🌍American 🥗Gluten-Free 🥗Pescatarian 🏷️Egg-free 🏷️High-protein Low-carb

🏷️

🏷️Blackened fish

🏷️Key lime tartar sauce

Total

25 min

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From Skinnytaste

Ingredients

1 lb fish fillets (such as mahi-mahi, tilapia, or cod)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/3 cup light mayonnaise
1 tablespoon key lime juice (or regular lime juice)
1 teaspoon lime zest
1 tablespoon sweet relish
1 teaspoon capers, chopped
salt and pepper to taste

16 Ingredients

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Instructions

1
Make the key lime tartar sauce: In a small bowl, combine mayonnaise, key lime juice, lime zest, sweet relish, and capers. Season with salt and pepper. Refrigerate until ready to serve.
2
In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, cumin, cayenne pepper, salt, and black pepper to make the blackening spice blend.
3
Pat the fish fillets dry with paper towels. Brush or drizzle with olive oil, then coat both sides generously with the blackening spice mixture.
4
Oven method: Preheat oven to 400°F. Place fish on a baking sheet lined with foil or a wire rack. Bake for 12–15 minutes, or until fish is cooked through and flakes easily with a fork.
5
Air fryer method: Preheat air fryer to 400°F. Place fish in the air fryer basket in a single layer. Cook for 8–10 minutes, flipping halfway through, until fish is cooked through.
6
Serve immediately with the key lime tartar sauce on the side.

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Tips & Notes

Pro tips

Pat fish fillets completely dry before seasoning—moisture prevents the spices from forming a proper blackened crust.
Don't move the fish once it hits the pan or oven rack; let it cook undisturbed for the first 3-4 minutes to develop the smoky spice crust.
For air fryer: cook at 380°F for 8-10 minutes; for oven: broil on high 6-8 minutes depending on thickness.
Mix the tartar sauce while the fish cooks so flavors meld and it's ready to serve immediately.

Substitutions

Mahi-mahi → halibut or snapper (cooking time may vary slightly for thicker fillets)
Key lime juice → regular lime juice or lemon juice (flavor will be less distinctive)
Smoked paprika → regular paprika (loses the smoky depth but retains color and heat)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently at 300°F for 5-7 minutes or eat cold.

Equipment

air fryer (optional) · cast-iron skillet (optional, for stovetop method)

Common Questions

What's the best fish to use for blackening?

Mahi-mahi, tilapia, and cod work best—look for fillets about 1 inch thick. They hold up to the high-heat spice crust without drying out.

Can I make this on the stovetop instead of the oven or air fryer?

Yes. Heat a cast-iron skillet over medium-high heat with olive oil, cook fillets 3-4 minutes per side until the spice crust darkens and fish flakes easily.