Blackened Snakehead

Blackened Snakehead

A tasty invasive species!
Author: Chef Kevin of Myth & Moonshine


  • 1 lb. snakehead, cut into two half pound fillets
  • 2 Tbsp. blackening seasoning
  • 2 Tbsp. 90/10, high temp, blended vegetable oil
  • Kosher salt


  • Preheat oven to 500 degrees.
  • Pat fillets dry and coat one side in blackening seasoning.
  • Heat 1 tbsp oil on high heat until it begins to smoke.
  • Gently place fillet, seasoned side down, in hot oil.
  • Rotate oil around pan while searing for 2-4 min.
  • Flip with spatula and sear opposite side on high for 30 sec.
  • Place entire pan in a 500 degree oven until fish flakes with fork another 2-4 min.
  • Remove filet from pan and repeat steps for other fillet. (Do not fire both fillets in the same pan)
  • Serve with almost anything!
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