This blackened whitefish recipe combines a bold, smoky spice rub with a deeply savory mushroom sauce for a dish that’s both simple to prepare and rich in flavor. The crisp sear on the fish contrasts beautifully with the umami-packed glaze, making it a standout option for an easy yet elevated dinner.
In a small bowl, combine equal parts five spice powder, smoked paprika, garlic powder, and salt. Mix well and set aside.
Pat the whitefish fillets dry with paper towels. Dip each fillet into olive oil to coat, then press into the spice rub on both sides until fully covered.
In a saucepan over low heat, combine the soy sauce, oyster sauce, vegetable broth, dried mushrooms, and crushed garlic. Simmer for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly and the mushrooms rehydrate and infuse the liquid with flavor.
Heat a skillet over medium-high heat with a small amount of oil. Sear the fish fillets for 2 to 3 minutes per side, until blackened and cooked through. The crust should be crisp and the center flaky.
Spoon the mushroom sauce onto a plate and place the seared whitefish on top. Garnish with fresh herbs, lime wedges, or scallions if desired.
This blackened whitefish recipe hits all the right notes—crispy on the outside, tender and flaky on the inside, and served over a deeply savory mushroom sauce that adds a burst of umami. Pair it with coconut rice, charred green beans, or sesame garlic noodles for a complete, flavor-packed meal. And to round things out, a crisp Japanese lager, dry Riesling, or iced ginger tea makes the perfect companion to balance the bold spice and rich sauce.
