Tuesday, April 26, 2011

Blackened Fish Flatbread

I’m back! I decided to take an extra day off from blogging to re-coup from an eventful weekend celebrating Easter with my family!

The lovely Andrea of Can You Stay for Dinner went on a flatbread recipe posting spree last week that had me running out to the grocery store to buy a pack of flatbread for myself! For some reason I assumed that I had to either make them from scratch at home or go out to a restaurant to enjoy them.  Little did I know that you could buy them in a pack at the deli section of my local grocery store.  With a quick warm up in the oven, they would taste pretty darn close (if not just as good).

Andrea, why oh why did you have to indroduce me to these beautiful buttery rounds of carb-filled deliciousness?!  They are just WAY too addicting.

Okay, Confession: I am actually glad that you did! 🙂

Alright, enough of my banter… on to the recipe for these tasty blackened fish flatbreads! I am all about quick and simple weeknight meals, and this is just that! Simple, quick, and DELICIOUS. Score!

It’s no secret that the hubs and I love to eat fish (hello, we are from Florida!). One of our favorite ways to make it is with a sprinkle of blackening seasoning and a quick sear in a pan. Super fast, and packed with flavor. Marinades or fancy coatings aren’t always necessary (and I definitely don’t always have time for them!).

Our favorite blackening seasoning is one called Chef Paul’s Magic Redfish Blackening. It’s delicious and is always great to have on hand.  It doesn’t only have to be used on fish – we sprinkle it on chicken as well!

Note: Chef Paul did not ask that I promote his product, nor was I compensated in any way shape or form for doing so.  His Magic Redfish Blackening Seasoning is simply a product that I have used for years and absolutely love.

We didn’t serve these sandwiches with any sides since the flatbread makes it a pretty filling dish in and of itself.  All I did was whip up a spicy tartar sauce to go on them:

You can make a homemade tartar sauce from scratch if you wish; but a quick shortcut that will do the trick is to buy pre-made tartar sauce and ‘doctor’ it up. I add a few tsp fresh lemon juice, plus some sort of spice (cayenne, sriracha, blackening seasoning – or  a mix of all 3) to personal taste. It’s a quick simple way to pump up an otherwise bland sauce!

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Blackened Fish Flatbread

The hubs says that the rule of thumb for cooking fish is roughly 1 minute per ounce. For instance, an 8 oz piece of fish will need about 4 minutes on each side (8 minutes total).


1 lb of mild fish (Tilapia, Dolphin, Snapper, Grouper etc)
Blackening Seasoning of Choice (we use Magic Redfish Blackening Seasoning)
1 TBS Butter
1 TBS Canola Oil

Simple Spicy Tartar Sauce:
1/3 cup Tartar Sauce
2-3 tsp of Lemon Juice
Cayenne, Sriracha, and/or Blackening Seasoning to taste

Flatbread (Near the deli at the grocery store)
Chopped Lettuce
Thinly Sliced Red Onion
Thinly Sliced Tomato


Heat butter and canola oil in a large skillet over medium to medium-high heat. Sprinkle a little salt and pepper one side of fish and then coat with blackening spice to desired preference (we coat ours pretty well as we LOVE the heat).

Place the fish, seasoned side down into the pan and quickly season the other side in the same way. Cook fish for roughly 3-4 minutes per side: 7-8 minutes in total (see above note regarding cooking times). Remove from skillet, tent with foil, and allow to rest for 3-5 minutes.

Heat flatbread in oven at 350° F until just warmed through (takes only a few minutes). Remove from oven and layer on the lettuce, tomato, red onion, and spicy tartar sauce to preference. Place fish filet on top, fold up the sides, and wrap one end in parchment paper or foil. Serve with a lemon wedge if desired.

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14 Responses to “Blackened Fish Flatbread”

  1. 1

    Mandy — April 26, 2011 @ 4:49 pm

    What a great weeknight meal idea – quick, easy, delicious! Thanks for sharing.

  2. 2

    Tulip — April 26, 2011 @ 5:39 pm

    Yummy! Going to try it this week! Thanks

  3. 3

    Lindsey@Lindselicious — April 26, 2011 @ 9:48 pm

    Oooh I love flatbreads. This looks super dee-lish!

  4. 4

    Gwenevere — April 26, 2011 @ 9:58 pm

    I just got back from a run so these are just singing to me right now. They look so light and crispy. Gotto get me some flatbread. Do you know what the difference is between a flatbread and say…a pita? or gordita? I can google it, but I don’t wan to.

    • Kristina replied: — April 27th, 2011 @ 4:07 pm

      I honestly have no idea! I know a pita is much lighter and has a pocket of air in the middle… & the flatbread is much more dense & buttery… Hope that helps 🙂

  5. 5

    RavieNomNoms — April 27, 2011 @ 12:55 pm

    Wow that looks really really delicious!! What a great thing to have for a nice and light meal!

  6. 6

    Shellina — April 27, 2011 @ 3:06 pm

    First of all, you’re adorable- and I love your writing style. Second- way to go on the recipe- it looks like a home run!

    • Kristina replied: — April 27th, 2011 @ 3:14 pm

      Aww you are too sweet! Thanks! 🙂

  7. 7

    Gwenevere — April 28, 2011 @ 3:08 am

    I love it when food I’ve buzzed gets placed in the top 9. It validates me as a person who good food when I see it 🙂

    • Gwenevere replied: — April 28th, 2011 @ 3:10 am

      knows… a person who knows good food…teach me to type with one hand.

  8. 8

    Mike — April 28, 2011 @ 8:37 am

    Do all yourselves a favor and make this recipe happen. It rivals the fish sandwiches all over town that cost 12 bucks a pop. Mix in a blood orange mike-a-rita and you might as well be dining in the tropics! Great job, babe!

    • Kristina replied: — April 28th, 2011 @ 12:40 pm

      thanks for being my biggest fan, love 🙂

  9. 9

    alyce — April 28, 2011 @ 5:36 pm

    Yum. Your flatbreads look fantastic.

  10. 10

    wendyb964 — April 28, 2011 @ 11:05 pm

    To my surprise the pitas I purchased at Easter had NO pocket and trying to slice was a disaster. We, too, love fish, so now here’s a great use. Thanks for the shoutout about the seasoning, too. How many of us have oodles of spices and a fridge full of condiments we aren’t wild about? Might put the fish on a pan in the bbq this weekend and have some friends over.

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