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Blackened Rockfish with Avocado Crema


I was fortunate to find some local, fresh rockfish and man was it delicious! I just did a simple blackening season and then made some avocado crema on the side. I based this off of a recipe from the aforementioned blog, but made some changes. Below is my version! I just served this with Whole Foods prepared sides because 1) I love them and 2) I was tired and didn't feel like preparing all courses! Give this a go -- definitely had a kick, but not too crazy :)


fresh rockfish filets, about a pound total (this worked for 2 for me)

Blackening Seasoning:

1 tb smoked paprika

1 tsp cayenne pepper

1/2 tsp garlic powder

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

Avocado Crema Sauce:

1 cup guacamole (or avocado if you have it)

1/4 cup light sour cream

1/2 lime, juiced

dash of salt

1 tb of water to thin it out


Spray a baking dish with non-stick cooking spray. Preheat oven to 400 degrees. Coat the fish with the blackening season. Place in dish and bake for approximately 15 minutes, depending on the thickness of your fish. They may need 20 minutes if they're on the thicker side. In the meantime, puree the avocado crema sauce in a mini food processor - set aside until ready. Serve the fish with a side of the crema, or on top with some veggies! Enjoy!

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