Blackened Fish by Millie Peartree

2 - 8
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min



2 tsp, sweet variety

Ground cumin

1½ tsp

Chili powder

1 tsp

Garlic powder

1 tsp

Onion powder

1 tsp

Dried thyme

1 tsp

Black pepper

1 tsp

Cayenne pepper

1 tsp

Uncooked whitefish fillet(s)

1½ pound(s), catfish, snapper, grouper, or mahi mahi (4 [6 oz] fillets)

Olive oil

2 Tbsp

Kosher salt

2 pinch(es), or desired amount

No sugar added mango salsa

½ cup(s), homemade or store-bought


  1. Combine all the spices, except the salt, in a bowl; rub generously all over the fish.
  2. In a large nonstick skillet, heat the oil over medium heat. Add the seasoned fish fillets, sprinkle with salt, and cook for 5 to 7 minutes; flip, sprinkle with more salt, and cook for 5 to 7 minutes until the fish flakes easily with a fork. Taste and season with more salt, if desired. Serve with the salsa.
  3. Serving size: 1 fillet and 2 tbsp salsa


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.