- 1 Tbsp paprika
- 1 tsp cayenne
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 6 fillets rockfish
- 4 Tbsp avocado oil
In a small bowl or ramekin, add all spices and stir until well combined. Set aside.
Pat each rockfish fillet dry with a paper towel. Cover each side with 1/2 tsp of seasoning.
In a medium frying pan over medium-high heat, add 2 tablespoons avocado oil and swirl to coat bottom of pan. When oil shimmers, add fillets to pan and cook for 2 minutes. Turn over and continue to cook until fish reaches a temperature of 145°. Remove from pan and continue cooking other fish, adding more oil to pan as needed.
Blackened rockfish can be used in tacos, added to a salad, or enjoyed with a side of rice and vegetables.
Nutrition per serving: 180 calories; 11g total fat (1.5g saturated); 470mg sodium; 1g carbohydrates; 1g dietary fiber; 0g sugar (0g added sugar); 18g protein