Blackened Fish with Pineapple Salsa Recipe

I’ve been making this Blackened Fish with Pineapple Salsa Recipe for years now, and it never fails to transport me straight to a beachside café, even when I’m standing in my landlocked kitchen. The first time I tasted blackened fish was at a tiny restaurant in Louisiana, and I knew I had to recreate that charred, smoky magic at home.

The beauty of this dish lies in its contrasts. You’ve got the bold, spicy crust on the fish meeting the sweet, tangy freshness of pineapple salsa. It’s a flavor explosion that somehow feels both indulgent and light at the same time.

I’ll never forget my first attempt at blackening fish. I thought I could skip the cast iron skillet and use a regular nonstick pan. Big mistake! The fish stuck, the spices burned unevenly, and my smoke alarm went off twice. Now I know better, and I’m here to help you avoid those same pitfalls.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	8 minutes
Total Time	23 minutes
Servings	4 servings
Difficulty Level	Easy

Why You’ll Love This Blackened Fish with Pineapple Salsa Recipe

This recipe has become my go-to for weeknight dinners when I want something special without spending hours in the kitchen. The whole thing comes together in under 25 minutes, which means you can have restaurant-quality fish on your table faster than takeout would arrive.

The spice blend creates this incredible crust that’s packed with flavor but not overwhelmingly spicy. I’ve served this to friends who claim they don’t like “spicy food,” and they’ve gone back for seconds every single time.

Here’s why this dish will become a regular in your rotation:

• Quick cooking time means the fish stays incredibly moist and flaky inside while developing that signature blackened crust
• Versatile enough to work with almost any firm white fish, so you can use whatever looks freshest at your local market
• The pineapple salsa can be made ahead, saving you even more time on busy evenings
• Healthy and light without sacrificing any flavor, making it perfect for warm weather meals
• Impressive presentation that makes it ideal for entertaining guests
• Budget-friendly since you don’t need expensive ingredients to achieve amazing results

Another favorite of mine that pairs beautifully with tropical flavors is my Baked Cod with Mango Salsa.

Ingredients

The ingredient list here is straightforward, but quality matters. I learned this the hard way when I tried using pre-ground spices that had been sitting in my cabinet for who knows how long. The result was bland and disappointing.

For the best blackened fish, use freshly ground spices whenever possible, and don’t be shy with the seasoning. The high heat cooking method means you need bold flavors to shine through.

For the Blackened Seasoning:

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried thyme
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon salt
• 1 teaspoon dried oregano
• ½ teaspoon white pepper (optional)

For the Fish:

• 4 firm white fish fillets (6 oz/170g each), such as mahi-mahi, red snapper, tilapia, or grouper
• 4 tablespoons unsalted butter, melted
• 2 tablespoons olive oil

For the Pineapple Salsa:

• 2 cups fresh pineapple, finely diced (about 450g)
• ½ red bell pepper, finely diced
• ½ small red onion, finely diced
• 1 jalapeño pepper, seeded and minced
• ¼ cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• ½ teaspoon salt
• ¼ teaspoon black pepper

Kitchen Equipment Needed

Having the right tools makes all the difference when blackening fish. Trust me, I’ve tried this recipe with inadequate equipment, and the results just aren’t the same.

The most important piece is a good cast iron skillet. It retains heat beautifully and can handle the high temperatures needed for that perfect blackened crust. If you don’t have one yet, it’s worth the investment for this recipe alone.

• Cast iron skillet (12-inch/30cm works best)
• Medium mixing bowl for the salsa
• Small bowl for the spice blend
• Fish spatula (thin and flexible)
• Measuring spoons and cups
• Sharp chef’s knife
• Cutting board
• Pastry brush or basting brush
• Tongs
• Kitchen exhaust fan or good ventilation (this gets smoky!)
• Small bowl for melted butter

Recommended Products for This Recipe

After making this dish countless times, I’ve found a few products that really elevate the results and make the cooking process smoother.

1. Lodge Pre-Seasoned Cast Iron Skillet

This is the workhorse in my kitchen for blackening fish. The 12-inch size is perfect for cooking four fillets without overcrowding, and it maintains an even, screaming-hot temperature that’s essential for that signature crust. Mine has lasted over a decade and just keeps getting better with use.

Get it on Amazon

2. Premium Blackening Seasoning Blend

While I love making my own spice blend, I always keep a quality pre-made blackening seasoning on hand for those nights when I’m short on time. Look for one with bold Cajun flavors and no fillers.

Get it on Amazon

3. OXO Fish Spatula

This thin, angled spatula is a complete revelation for cooking delicate fish fillets. It slides under the fish effortlessly without breaking the fillet, and the slotted design lets excess oil drain away.

Get it on Amazon

4. Fresh Frozen Mahi-Mahi Fillets

When I can’t find fresh fish, I reach for high-quality frozen mahi-mahi fillets. They thaw quickly, have a firm texture that’s perfect for blackening, and maintain their quality beautifully.

Get it on Amazon

I’ve found that grilling and seafood pair wonderfully together, which is why I also love making Grilled Lemon Herb Chicken during summer cookouts.

Step-by-Step Instructions: How to Make Blackened Fish with Pineapple Salsa

Follow these detailed steps, and you’ll have perfectly blackened fish with a charred, flavorful crust and tender, flaky interior. Take your time with the prep work, and the actual cooking will be quick and stress-free.

1. Prepare the Pineapple Salsa

• Start by dicing your fresh pineapple into small, uniform pieces about ¼ inch (6mm) in size; consistent sizing ensures every bite has the perfect texture balance
• Finely dice the red bell pepper, removing all seeds and white membrane for the sweetest flavor
• Mince the red onion as finely as possible; if you find raw onion too sharp, soak the diced pieces in cold water for 10 minutes, then drain and pat dry
• Remove the seeds from the jalapeño pepper and mince it finely; keep the seeds if you want extra heat
• Roughly chop the fresh cilantro leaves, discarding any thick stems
• Combine all the diced ingredients in a medium bowl
• Squeeze fresh lime juice over the mixture, add honey, salt, and black pepper
• Stir everything together gently until well combined
• Cover and refrigerate for at least 15 minutes to let the flavors meld; this can be made up to 4 hours ahead

2. Mix the Blackening Seasoning

• In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, cayenne pepper, black pepper, salt, dried oregano, and white pepper if using
• Whisk the spices together thoroughly until you see no clumps and the color is uniform throughout
• Taste a tiny pinch to check the heat level; remember, you can always add more cayenne if you want it spicier
• If not using immediately, store in an airtight container; this blend keeps well for up to 3 months

3. Prepare the Fish Fillets

• Pat the fish fillets completely dry with paper towels; any moisture will prevent proper blackening and cause steaming instead
• Check for any remaining bones by running your fingers along the fillets and remove with tweezers if found
• If your fillets are uneven in thickness, you can gently pound the thicker parts to create uniform thickness for even cooking
• Brush both sides of each fillet generously with melted butter using a pastry brush
• Place the seasoning blend on a large plate and press each buttered fillet firmly into the spices on both sides
• Make sure every surface is thoroughly coated with the blackening seasoning; don’t be timid here, the coating should be thick and visible
• Let the seasoned fillets rest at room temperature for 5-10 minutes while you heat the skillet

4. Heat Your Cast Iron Skillet

• Place your cast iron skillet over high heat and let it preheat for a full 5 minutes; you want it smoking hot
• Add the olive oil to the pan and swirl to coat the entire cooking surface
• The oil should shimmer and start to smoke slightly; this is exactly what you want for proper blackening
• Open windows and turn on your exhaust fan; blackening fish creates quite a bit of smoke, but that’s part of the process
• Have your fish spatula ready and within reach; once the fish hits the pan, things move quickly

Read Also: Air Fryer Salmon Recipe

5. Blacken the Fish

• Carefully place the seasoned fillets into the screaming hot skillet, laying them down away from you to avoid oil splatter
• Do not move, flip, or disturb the fillets for 3-4 minutes; this is crucial for developing that dark, flavorful crust
• You’ll see the edges of the fish start to turn opaque and a dark crust will form on the bottom
• Using your fish spatula, gently flip each fillet over in one confident motion
• Cook the second side for another 3-4 minutes for fillets that are ¾ to 1 inch thick (2-2.5cm)
• The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C)
• If your fillets are thicker, reduce the heat to medium-high after the initial sear and cook for an additional 1-2 minutes per side
• Remove the fish from the skillet and let it rest on a clean plate for 2 minutes before serving

6. Plate and Serve

• Place each blackened fish fillet on individual serving plates or arrange them on a large platter
• Spoon generous portions of the chilled pineapple salsa over the top of each fillet
• Garnish with extra cilantro leaves and lime wedges on the side
• Serve immediately while the fish is hot and the salsa is cool for the best contrast in temperatures and textures

Tips for The Best Blackened Fish with Pineapple Salsa

These tips come from years of trial and error, and they’ll help you avoid the mistakes I made when I was learning to perfect this dish. The difference between good blackened fish and great blackened fish often comes down to these small details.

Selecting and Preparing Your Fish:

• Choose fillets that are about ¾ to 1 inch (2-2.5cm) thick for the most even cooking; thinner fillets tend to overcook before the crust develops
• Firm, white fish works best because it can withstand the high heat without falling apart; avoid delicate fish like sole or flounder
• If using frozen fish, thaw it slowly in the refrigerator overnight and pat it extra dry before seasoning
• Room temperature fish cooks more evenly than cold fish straight from the fridge, so let it sit out for 15 minutes before cooking
• Score the skin side of skin-on fillets with a sharp knife to prevent curling during cooking

Mastering the Blackening Technique:

• Your skillet must be screaming hot before adding the fish; if it’s not hot enough, you’ll end up with steamed fish instead of blackened
• Don’t overcrowd the pan; cook in batches if necessary, giving each fillet plenty of space
• Resist the urge to move or flip the fish too early; patience is key to developing that signature dark crust
• Add a small pat of butter to the pan just before flipping for extra richness and flavor
• Use a splatter screen if you have one, but don’t cover the pan completely or you’ll trap steam

Perfecting the Pineapple Salsa:

• Fresh pineapple is essential here; canned pineapple is too soft and watery for this recipe
• Cut your pineapple pieces small enough to fit easily on a fork with the fish
• The salsa tastes better after sitting for at least 15 minutes, so make it first
• If your pineapple is very sweet, add an extra squeeze of lime juice for balance
• Adjust the jalapeño level based on your heat preference; start with half and add more if desired

Troubleshooting Common Issues:

• If your spices are burning before the fish is cooked through, reduce the heat slightly and cook a bit longer
• If the crust isn’t dark enough, your pan wasn’t hot enough to begin with; next time, let it preheat longer
• If your fish is sticking to the pan, you didn’t use enough butter or oil, or the pan wasn’t hot enough
• If the fish breaks when flipping, make sure you’re using a proper fish spatula and waiting until a crust has formed

You might also enjoy: Shrimp Tacos with Mango Salsa

Serving Suggestions

This blackened fish pairs beautifully with so many sides that complement its bold flavors without competing with them. I love keeping the accompaniments light and fresh since the fish itself is quite rich and flavorful.

Perfect Side Dish Pairings:

For a complete meal, I love serving this with Healthy Coleslaw for a cool, crunchy contrast. You could also try fluffy coconut rice that soaks up the juices from the salsa, cilantro lime quinoa for a protein-packed option, grilled asparagus with lemon, Air Fryer Corn on the Cob, black beans and rice seasoned with cumin, roasted sweet potato wedges, or a simple mixed green salad with citrus vinaigrette. Avocado Toast also makes a surprisingly good side for brunch versions of this dish.

Beverage Recommendations:

• A crisp, cold beer like a Mexican lager or pale ale cuts through the richness perfectly
• White wines such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay complement the tropical salsa
• For cocktails, try a margarita, mojito, or piña colada to continue the tropical theme
• Sparkling water with lime is a refreshing non-alcoholic option

Presentation Ideas:

• Serve the fish over a bed of mixed greens for a composed salad
• Create fish tacos by breaking up the fillets and serving in warm corn tortillas
• Make a grain bowl with rice, the blackened fish, salsa, and additional vegetables
• Plate on a large wooden board with lime wedges and fresh herbs for a rustic, family-style presentation

Variations of Blackened Fish with Pineapple Salsa

One of my favorite things about this recipe is how adaptable it is. I’ve played around with countless variations over the years, and each one brings something unique to the table.

Different Fish Options:

• Blackened salmon: Use thick salmon fillets and cook for 4-5 minutes per side; the rich, fatty salmon stands up beautifully to the bold spices
• Blackened shrimp: Reduce cooking time to 2-3 minutes per side for large shrimp; thread them on skewers for easy flipping
• Blackened catfish: A Southern favorite that’s perfect for this preparation and very budget-friendly
• Blackened tuna steaks: Keep these rare to medium-rare for the best texture, cooking just 2 minutes per side

Salsa Variations:

• Mango salsa: Swap the pineapple for fresh mango for a slightly less acidic, more tropical flavor
• Peach salsa: Use ripe peaches in summer when they’re at their peak sweetness
• Tropical fruit medley: Combine pineapple, mango, and papaya for a more complex salsa
• Spicy pineapple salsa: Add diced habanero pepper and extra jalapeño for serious heat lovers
• Pineapple-avocado salsa: Fold in diced avocado just before serving for extra creaminess

Spice Blend Adjustments:

• Mild version: Reduce or omit the cayenne pepper and white pepper for a family-friendly option
• Extra spicy: Double the cayenne and add a pinch of chipotle powder for smoky heat
• Herb-forward: Add dried basil and increase the oregano for a more herbaceous flavor profile
• Citrus blackening: Add dried lemon peel and orange zest to the spice blend

Alternative Cooking Methods:

• Grilled blackened fish: Cook on a preheated grill over high heat; use a grill basket to prevent sticking
• Oven-blackened: Broil for 5-7 minutes per side on a preheated baking sheet for less smoke
• Air fryer version: Cook at 400°F (200°C) for 8-10 minutes, flipping halfway through

Another favorite of mine is Baja Fish Tacos, which uses similar flavor profiles.

Storage and Reheating

Proper storage is key to enjoying any leftovers, though I’ll be honest, this dish is so good that leftovers are rare in my house. When you do have them, here’s how to keep them tasting their best.

Storing Cooked Fish:

• Let the blackened fish cool to room temperature before storing, but don’t leave it out for more than 2 hours
• Store the fish separately from the salsa in airtight containers to prevent sogginess
• Refrigerate the cooked fish for up to 2 days maximum; fish doesn’t keep as long as other proteins
• The pineapple salsa can be refrigerated for up to 3 days in a sealed container
• Don’t freeze cooked blackened fish; the texture becomes unpleasantly mushy when thawed

Reheating Instructions:

• The best method is to reheat gently in a 300°F (150°C) oven for 8-10 minutes until warmed through
• You can also reheat in a skillet over medium-low heat with a small amount of butter to refresh the crust
• Microwave reheating works in a pinch but can make the fish rubbery; use 50% power in 30-second intervals
• Always reheat the fish and salsa separately, adding fresh salsa after the fish is heated
• For best results, enjoy the fish cold in a salad or fish taco rather than reheating

Make-Ahead Tips:

• The blackening seasoning blend can be mixed up to 3 months ahead and stored in an airtight container
• The pineapple salsa actually improves when made several hours ahead, so make it in the morning for dinner
• You can season the raw fish fillets and refrigerate them for up to 2 hours before cooking
• Prep all your vegetables for the salsa the night before and combine them the day of serving

Freezing Raw Fish:

• If you’ve purchased fresh fish but want to save some for later, freeze it before seasoning
• Wrap individual fillets tightly in plastic wrap, then place in a freezer bag with the air removed
• Freeze for up to 3 months at 0°F (-18°C)
• Thaw slowly in the refrigerator overnight before using in this recipe

Nutritional Facts

This nutritional information is based on one serving (one 6-ounce fillet with ½ cup of pineapple salsa). Keep in mind that the exact values will vary depending on the type of fish you use and the amount of butter absorbed during cooking.

Per Serving:

• Calories: 285
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 95mg
• Sodium: 680mg
• Total Carbohydrates: 18g
• Dietary Fiber: 2g
• Sugars: 14g
• Protein: 28g
• Vitamin C: 65% DV
• Vitamin A: 25% DV
• Calcium: 4% DV
• Iron: 8% DV

This dish is relatively high in protein and provides a good amount of healthy omega-3 fatty acids, especially if you use salmon or other fatty fish. The pineapple salsa adds beneficial vitamins and antioxidants while keeping the calorie count reasonable.

The sodium content can be adjusted by reducing the salt in both the seasoning blend and the salsa if you’re watching your salt intake.

For more healthy seafood options, check out: Grilled Salmon with Dill Sauce

Health Benefits of Key Ingredients

Beyond just tasting incredible, this dish actually packs quite a nutritional punch. I love that I can serve something this flavorful to my family while knowing it’s genuinely good for them.

Fish: Most white fish like mahi-mahi, snapper, and grouper are excellent sources of lean protein with minimal saturated fat. They’re rich in B vitamins, particularly B12 and niacin, which support energy metabolism and nervous system health. Fish also provides selenium, an important antioxidant mineral that supports thyroid function and immune health.

Pineapple: This tropical fruit is loaded with vitamin C, providing more than 130% of your daily needs in just one cup. It contains bromelain, a unique enzyme that aids in protein digestion and has anti-inflammatory properties. Pineapple also provides manganese, which is crucial for bone health and metabolism.

Spices in Blackening Blend: The paprika provides vitamin A and antioxidants, while garlic powder has been linked to cardiovascular benefits. Cayenne pepper contains capsaicin, which may boost metabolism and has anti-inflammatory effects. Herbs like oregano and thyme offer additional antioxidants and have antimicrobial properties.

Cilantro: This herb is surprisingly nutrient-dense, offering vitamins A, C, and K, along with potassium. Some research suggests cilantro may help remove heavy metals from the body and support healthy digestion.

Bell Peppers: Red bell peppers are among the richest sources of vitamin C available, and they’re packed with beneficial antioxidants like beta-carotene and quercetin that support eye health and reduce inflammation.

FAQs About Blackened Fish with Pineapple Salsa

1. What’s the difference between blackened and grilled fish?

Blackening is a cooking technique that involves coating fish in a thick layer of spices and cooking it in a very hot skillet, usually cast iron, to create a dark, charred crust. The intense heat essentially “burns” the spice coating while keeping the fish moist inside. Grilling, on the other hand, cooks food over direct or indirect heat from below, imparting a smoky flavor but typically without the thick spice crust that defines blackening.

2. Can I use frozen fish for this recipe?

Absolutely! Frozen fish can work beautifully for this recipe as long as you thaw it properly and pat it very dry before seasoning. I recommend thawing frozen fillets in the refrigerator overnight rather than using the microwave, which can create uneven texture. Once thawed, press the fillets between layers of paper towels to remove as much moisture as possible, since any excess water will prevent proper blackening and create steam instead of that gorgeous crust.

3. Is this recipe very spicy?

The heat level in this recipe is moderate and customizable to your preference. The cayenne pepper provides the main heat, but it’s balanced by the other spices in the blend. If you’re sensitive to spice, you can reduce the cayenne to ½ teaspoon or omit it entirely and still have a flavorful dish. The sweet pineapple salsa also helps cool things down with each bite. I’ve served this to people who don’t typically enjoy spicy food, and they’ve loved it.

4. Why is my fish sticking to the pan?

Fish sticking to the pan usually happens for one of three reasons: the pan wasn’t hot enough, there wasn’t enough fat (butter or oil) on the fish and in the pan, or you tried to flip the fish too early. Make sure your cast iron skillet is properly preheated for at least 5 minutes over high heat until it’s smoking. Coat the fish generously with melted butter and add oil to the pan. Most importantly, be patient and don’t try to flip the fish until a dark crust has formed on the bottom, which naturally releases from the pan.

5. Can I make this recipe ahead of time?

The pineapple salsa actually benefits from being made ahead and can be refrigerated for up to 3 days, allowing the flavors to meld beautifully. You can also mix the blackening seasoning blend weeks or even months in advance. However, the fish itself is best cooked fresh right before serving. The blackening technique works best with hot fish and a crispy, just-formed crust. If you need to prep ahead, you can season the raw fillets up to 2 hours before cooking and keep them refrigerated until you’re ready to cook.

Final Thoughts

This Blackened Fish with Pineapple Salsa has earned its place as one of my most-loved recipes, and I’m confident it’ll become a favorite in your kitchen too. The combination of that intensely flavored, charred crust with the bright, tropical salsa creates a dish that feels special enough for company but easy enough for a Tuesday night.

Don’t be intimidated by the smoke or the high heat required for proper blackening. Once you’ve made this a couple of times, you’ll have the technique down and will be blackening everything from shrimp to chicken.

Give this Blackened Fish with Pineapple Salsa a try and let me know how it turns out! I’d love to hear about any variations you create or what sides you paired it with. Drop a comment below with your experience or share a photo of your beautiful creation!

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