Blackened Fish with Key Lime Tartar Sauce is ridiculously delicious, inspired by my vacation to the Florida Keys. Bake the fish in the oven or air fryer!
Blackened Fish with Key Lime Tartar
Move over fish florentine, meet my new fish obsession!! I ate my weight in blackened fish while in the Florida Keys, always ordering the catch of the day. Most days, I had fish fish tacos, but I really enjoyed a blackened fish dish with key lime tartar sauce and wild rice that I had one night for dinner. Since I got home, I’ve been thinking about that meal, so I knew I had to recreate it ASAP! The tartar sauce came out perfect!! Some more healthy blackened fish recipes are Blackened Fish Tacos with Cabbage Mango Slaw and Blackened Salmon with Mango Salsa.
What is blackened fish?
Blackened fish is white fish coated in dried herbs, and spices and pan fried until charred and “blackened.” I spray my fish with olive oil and cook it in the air fryer ore broiler it to make it lighter, both ways are great.
Here are the ingredients I use in my blackened seasoning. It’s pretty mild, you can reduce or omit the cayenne if you prefer it milder or increase it if you like it spicier.
- Paprika
- Dried cayenne pepper
- Garlic powder
- Dried thyme
- Dried oregano
- Salt
- Black pepper
What fish is best for blackening?
Most white fish is good for blackening, use whatever is local or freshest. Mahi mahi, grouper, red snapper, and tilapia are all great options. It’s also great with salmon or chicken.
Key Lime Tartar Sauce Ingredients
Key lime tartar sauce is common in the Florida Keys, and we had it pretty much everywhere we went. The one that stood out to me the most had chopped dill pickles, so I added them to my sauce. Key limes are common in Florida, but use regular limes if you can’t find them. You can also use Greek yogurt instead of mayo if you prefer.
- Reduced-fat sour cream
- Light mayonnaise
- Finely chopped dill pickles, plus some of the pickle juice
- Fresh chopped dill
- Fresh key lime or regular lime juice
How to Serve
The restaurant in Key West served their fish with wild rice, which I enjoyed, but here are some other ideas:
- On a potato roll as a sandwich with slaw
- As a salad over mixed greens or romaine with avocado, cucumber, and cherry tomatoes
- On tortillas as tacos with cabbage slaw
More Fish Recipes You’ll Love:
- Skillet Cajun Spiced Fish with Tomatoes
- Foil Packet Spiced Rubbed Fish with Watermelon Salsa
- Cilantro Fish Tacos
- Healthy Baked Fish Sticks with Lemon Caper Sauce
- Spice Rubbed Grilled Salmon with Black Beans and Corn
Blackened Fish with Key Lime Tartar
Equipment
Ingredients
Blackened Fish
- 1 tablespoon paprika
- 1/2 teaspoon dried cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- olive oil spray
- 4 pieces fresh skinned white fish fillets, 6 ounces each (mahi mahi, grouper, red snapper, tilapia)
- 3 cups cooked wild rice or brown rice
- lime wedges, for serving
Key Lime Tartar Sauce:
- 1/4 cup reduced fat sour cream
- 3 tablespoons light mayonnaise
- 1/3 cup finely chopped dill pickles plus 1 tablespoon pickle juice
- 1 tablespoon fresh chopped dill
- 1 teaspoon fresh key lime juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Combine the ingredients for the tartar sauce and refrigerate until ready to serve.
- In a small bowl, combine the paprika, cayenne, garlic powder, thyme, oregano, salt, black pepper and mix to blend.
- Spritz the fish with oil on both sides and rub all over.
- Coat the fish on both sides with the spice mix.
Air Fryer Method:
- Spray the air fryer basket with oil. Working in batches, place the fish in the basket in a single layer and cook 400F until the fish flakes easily with a fork, about 5 to 7 minutes, turning halfway depending on the thickness of the fish.
Oven Method:
- Broil fish 6" from heating element high, 4-5 minutes, no need to turn
To serve:
- Place 3/4 cup rice on each plate, 1 piece of fish, and divide sauce in 4 tiny bowls. Serve with lime wedges.
pls email me this receipe
Made this last night and it was a hit. I served it with charred sugar snap peas and brown rice. Wegman’s had fresh catfish, so I bought two pieces and had them cut in half. They were closer to 8 oz pieces. Hubs said the tartar sauce didn’t taste like tartar sauce. We both agreed it’s better. I doubled the sauce recipe and the spices, rather have leftover than run out. This dish was fresh and tasty. 🌟
This is a favorite in our house, easy fast and full of flavor!
I doubled the seasoning due to having extra fish. I think I put too heavy of a coat of seasoning on the fish. The looks of mine were much darker than the picture with the recipe. We did enjoy it and will make it again, trying other fishes. I used the tilapia and the broiler.
This is fabulous! I made it with red snapper. I did make a mango salsa rather than the tartar sauce but the fish was amazing
Made this last night using cod. My sister said it was one of my top 5 things I I I made this last night~it was super easy. The pieces of cod I used were large-I should have cut them in half because when I went to flip them over they completely fell (flaked) apart into small chunks. Obviously didn’t affect the taste but didn’t help the look of the dish. I served with left over rice-a-roni from a few days ago and some green beans-will definitely make again.
Recipe came together so easily. Did the salmon in the air fryer and the dip made it extra special. Served it with orzo, and a ice cream salad and some mixed vegetables. Absolutely delicious!
I used greek yogurt and dill relish and it was a hit! Also Tony’s Creole seasoning but the ingredients are very similar to the recipe so it’s only charting as little but.
This came out amazing! The only swap I made was Greek yogurt instead of sour cream because I was out, and it worked perfectly! Thank you always!
How can this possibly be so high in carbs?
It’s the brown rice.
This was delicious. The sauce and spice on fish went so well together. I made it with corn bread. Great blend of flavors. Better than eating out for sure. Yummy.
Simple scrumptious dish and my husband said he wanted to lick the bowl that held the tartar sauce!
Lol, glad you both enjoyed it!
Can the leftover Tartar sauce be frozen?
Easily one of our top recipes from you! I pair it with your corn tomato avacado salad. Sooooo yummy!
Oh my! This was divine! I am not generally a fan of fish, but the hubby is. This dish may have changed my mind. I used cod, and it cooked in the air fryer perfectly. I served it with an arugula and pear salad with a balsamic vinaigrette. It complemented the dish perfectly. I haven’t had wild rice in a very long time. Thank you for suggesting it. This will be made again!
Love the tartar sauce, and the spice mixture is the perfect amount of spice. I bake mine for 5 or 6 minutes in a toaster oven. I prefer it with quinoa, but rice works too. This is my favorite Skinnytaste fish recipe.
Used cod; the blackening spices used 3/4 teaspoon of cayenne. Fish was a tad dry but the pieces were all small and the spice blend made me sneeze ALOT!
Made this last night using cod. My sister said it was one of my top 5 things I I I made this last night~it was super easy. The pieces of cod I used were large-I should have cut them in half because when I went to flip them over they completely fell (flaked) apart into small chunks. Obviously didn’t affect the taste but didn’t help the look of the dish. I served with left over rice-a-roni from a few days ago and some green beans-will definitely make again.
Made this last night with sea bass. It was amazing!. Just the right amount of spice. And the tarter sauce was a perfect complement to the spices. I did mine in the oven.
My husband & I really enjoyed this recipe! I went a little lighter with the cayenne pepper, but loved this with the sauce.
Delicious! Made this with Mahi-mahi in the air fryer and it came out perfect. The Tartar sauce complimented the blackened fish very nicely. Will definitely be making this again.
I am kicking myself that I didn’t try this sooner in the air fryer! It was so moist and only 5 min! I made it as written but wrapped them in char’d corn tortillas with some pico/lime/slaw and my husband gave it a 9+++ (hasn’t ever rated a 10, so this was top marks!) There was no oily fish smell for weeks in my house, no quart of oil to get rid of, no grease on my range and it was so very good. We frequent a great Mexican seafood place in Monterey, CA and this makes that trip no longer needed! This is going in the family food rotation!
I pan fried because my oven was broken. Delicious!
My husband loves this, especially the tartar sauce. He wants to put it on everything!
I didn’t have fish but had boneless skinless chicken breast to use so I made it with that. Yummy. I’m craving fish now, though. 😀
My family & I really liked it! It was a little spicy for them so next time I will use a little less cayenne, but it was so good and I will definitely be making it again!
Delicious,and very easy!
Made this tonight in my air fryer with rock fish, and my husband says it’s his new favorite way. Quick and easy!
Omg. Made with mahi mahi. Broiled for five minutes on high. Fish was great, perfect blackened spices, but tartar sauce was AMAZING. I love tartar sauce, I eat it on everything and it’s SO hard to find a good one. Nothing beats this one. Ever. Good job, Gina. You created the best tarter sauce ever and thank you!!!
Great!!!
What can I use the left over tarter sauce for? We loved it and don’t want it to go to waste? 🙂
Would orange roughy work or not so much?
I used orange roughy and it turned out perfectly.
This was delightful! The rub and the tartar sauce really complement each other. I had wild caught cod in the freezer and it worked great. It came together quickly — perfect for a weeknight meal. Thank you!
One of the most amazing fish recipes I’ve ever tried! Not a huge cooked fish fan, but this rub, with the wonderful homemade tarter sauce was perfect together! Served with baked Parmesan zucchini and rice pilaf. This was also my first time cooking fish in the air fryer. I will never cook fish another way again! My husband said he has never had a better meal even at a restaurant! I’d say that’s a win, win! Thanks, Gina💕BTW, I used the Costco wild caught frozen mahi-mahi.
So glad you enjoyed it!
When we make the tartar sauce, we use fat free Greek yogurt instead of sour cream.
This was DELISH! Recommended it to a bunch of people. 🙂
This is my new favorite food! We make it with fresh wild caught salmon. My 9 year old is now insisting that I leave the skin on the bottom, but otherwise it’s perfect. Plus I can finally use the key limes that I grow😬 thanks for this awesome recipe
Delicious! The tartar sauce alone makes this a winner! Will make again for sure.
Love this recipe! The spices on the fish and the tartar sauce are delicious!
Absolutely fabulous! Easy and delicious. I made it with the Kroger mahi I had in the freezer and it was perfect. The tartar sauce was lights out. I served it with some sautéed spinach because I was too lazy to make rice. Totally satisfied because there’s so much flavor!
Great!!!!
Wow! This is restaurant quality. I used frozen grouper from Publix, and it was delicious. Served it alongside Cuban beans and rice.
As with all Gina’s recipes, they’re delicious but this one is on another level. The key lime tarter sauce is unreal. This is a must make. You won’t be disappointed.
I made this last night. My husband and I thought it was excellent ! I used flounder and while at Whole Foods I picked up some of their fresh tropical mango pineapple salsa to go with it. The sweetness of the fruit in contrast with the spiciness of the fish was so delicious.
I served it over brown Basmati rice with Asian slaw on the side. Thanks for a great recipe I’ll be making a lot!
I’ve probably made this about 6 times since the recipe was posted. I’m obsessed. This is ABSOLUTELY delicious. It’s a perfect dish when having friends over for dinner since it’s SO simple to put together yet packed with flavor!! My mother-in-law doesn’t like tarter sauce but she couldn’t get enough of this one.
I’ve used both flounder and Mahi Mahi when making this and although both were amazing, I prefer the flounder. But that is just my preference. Also, I did not have key limes for the tarter a few times so I made with regular limes and it was still delicious.
I cooked in both oven and air fryer but prefer air fryer because it gives a little crisp to the fish without over cooking it. I’ve been following your recipes for many years and this has gone down as one of my favorites. Thank you for sharing with us!!
Isn’t it the BEST!!!!!
Your recipes are all so great-
To air fry- do you need to preheat the air fryer to 400 degrees first?
Made this with tilapia and really enjoyed it except for the thyme which always tastes intense to me… will probably make this again some time but will omit the thyme!
Hello,
I would like to make this recipe, however, I have frozen haddock filets. What do you recommend as far as thawing haddock, then cooking it?
Thank you!
that is fine!
Can I use lemon instead of limes?
sure
I made this with Barramundi and it was delicious; light and perfectly seasoned. I used sour cream for the tartar sauce, which was delicious but will try next time substituting Greek yogurt. The only thing that would improve this dish is eating it while in the Keys. Thanks for sharing.
This looks like a great recipe and can’t wait to try it!! I haven’t been on Skinnytaste in a while, and I’m not seeing the WW points now. Are you still providing that information for your recipes? By the way – my husband and I have loved almost every recipe of yours that we have tried! Thank you!
yes see the orange button in the recipe card, it’s linked to my WW recipe builder
Gina,
I am truly one of your biggest fans! I love to cook and to eat healthy.
I have printed and tried SO MANY of your fantastic recipes that I have made
FOUR 3-ring binders full of Skinnytaste recipes!! Just wanted to tell you
thank you for all of your hard work. I have never tried one of your recipes that my
husband and I did not like!! And I can always count on them being delicious and
loaded with flavor!!
Just wanted to thank you for what you do so well.
Peggy Ford
Thank you SO much Peggy!
We lived in Key West many years ago and it will always be my happy place. This recipe was very good and I truly enjoyed it, I tried it mainly because I saw the KF notification and mistakenly thought it might be a Kidney-Friendly recipe I could try. Always looking for new ones to adapt to my needs. So happy I made that mistake, it was great!!!
Can I use filet of cod?
I did and it came out great 🙂
Hi Gina
Am I missing how the cayenne, garlic powder, thyme, oregano, salt, black pepper are divided? You say in step 2 you say to mix the paprika with the remaining spices.
Thanks, I’m looking forward to trying this one.
Typo— fixed now. 🙂
Going to make this tomorrow!! I can’t wait! Sounds delicious!!
Looks delicious!! Any recommendations for substituting the sour cream in the sauce? I have a dairy allergy.
Where does that amount of carbs come from? The rice? I thought fish was relatively low-carb?
I plan to make this before the week is out. What fish did you use Gina?
I tried this with flounder because it was fresh here.
June 29, 2022
Hi Gina, I’m wondering if I could use Albacore Tuna Steaks for this recipe.
Thanks.
Wow!! So good. Had some flounder thawed for another recipe, but made this instead. So glad I did. The tartar sauce is the best I’ve ever had. Thought it might be too tangy with the key lime juice, but it was perfect. Thanks for another great recipe Gina!
Great!!
Just had this for dinner and wow! So easy and so so delicious!!! Loved it and will definitely make it again. Not sure which I enjoyed more, the tartar sauce or the fish. Yum!
Great!!!