Pan-fried rockfish’s robust taste and firm, flaky texture make it an ideal variety of white fish to use in a blackened fish recipe — a bold filling for fish tacos or, in this case, a flavorful topping for a zesty blackened fish sandwich. A cajun-inspired fish blackening rub adds smokey spice to the fillets, requiring less than 5 minutes in a hot pan to add delicious color to the fillets.
Note: A briny crunch of homemade tartar sauce takes this blackened rockfish recipe over the top. However, store bought tartar sauce can be substituted to cut down on your ingredient list and prep time.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.