Blackened Fish with Key Lime Tartar

4 Servings 20 minutes

Make it in the air fryer!



  • 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 6 oz. pieces fresh skinned white fish fillets (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


  • Combine the ingredients for the tartar sauce and refrigerate until ready to serve.
  • In 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 fyer basket with oil. Working in batches, place the fish in the basket in a single layer and cook 400°F 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 ¾ cup rice on each plate. 1 piece of fish, and divide sauce in 4 tiny bowls. Serve with lime wedges.