This Blackened Fish on Honey Harissa Corn brings together tender Cajun-seasoned fish and a sweet, smoky corn mixture loaded with andouille sausage, sweet potatoes, peppers, and just the right amount of heat. A touch of honey balances the harissa beautifully for a restaurant-inspired dinner you can make right at home.

This recipe really was inspired by a restaurant. The idea came from a dish I had at the Granville Inn in Granville, Ohio, during one of my annual golf trips with my best friend. For us, finding something delicious to eat after a day of golf is nearly as important as the golf itself.

We’ve discovered some wonderful food over the years, and a few things I don’t need to experience twice. I’m looking at you, scrapple.

At the Granville Inn, I ordered grilled salmon served over seasoned corn with harissa honey butter. It was scrumptious, and almost immediately I started thinking about how I could recreate it at home with a Cajun spin. Because, well, that’s what I do.

I had tilapia in the freezer along with some andouille sausage, so I decided to blacken the fish instead of grilling it. My version of blackened fish is the way I grew up eating it: boldly seasoned and full of flavor without being so spicy that the heat takes over everything else.

Then there’s the corn. Sweet corn, andouille sausage, sweet potatoes, onions, and peppers are cooked together with honey and harissa for a little sweetness, smokiness, and heat in every bite. Put that blackened fish on top, and oh my goodness. This one’s a keeper.

My husband and son agreed. It’s definitely a do-over.

Enjoy!

Why You’ll LOVE This Blackened Fish

Restaurant-inspired at home. This dish looks and tastes special without requiring a reservation.
Loaded with Cajun flavor. Blackened fish and smoky andouille give the dish plenty of bold, savory flavor.
Sweet meets spicy. Honey balances the warmth of harissa for a combination that’s seriously good.
Packed with the good stuff. Corn, sweet potatoes, onions, and peppers create its own side dish.
Make it your own. Use your favorite fish and easily adjust the cayenne and harissa to control the heat.
Two recipes in one. Serve the fish and corn together or make either one separately to pair with other meals.

What You’ll Need

Fish fillets – Tilapia, redfish, salmon, catfish, or another favorite firm fish can be used.
Butter – A high‑quality, cultured, or clarified butter will handle higher heat better.
Cajun and Creole seasonings – A combination of spices gives the fish its signature bold flavor.
Harissa seasoning – Adds a warm, smoky heat and a wonderful depth of flavor.
Honey – Balances the harissa and Cajun spices with just enough sweetness.
Corn – Sweet corn provides the base and balances the smoky, spicy flavors.
Andouille sausage – Adds smoky Cajun flavor and a little extra heartiness.
Sweet potato – Brings sweetness, texture, and color to the corn mixture.
Onion and peppers – Build flavor and add plenty of texture.

Recipe Tips

Choose your favorite fish. Redfish, salmon, tilapia, and catfish are all great choices for blackening. Choose fillets that will hold together well in a hot skillet.

Adjust the heat. Blackened doesn’t have to mean painfully spicy. Increase or decrease the cayenne and harissa to make the dish as mild or fiery as you like.

Get the skillet hot. A hot skillet is one of the secrets to properly blackened fish. Preheat the skillet until it’s nearly white‑hot be before adding the butter. Add the fish once the butter is bubbling hot.

Let the fish cook. Once it hits the skillet, resist the temptation to move or flip it too soon. Leaving it undisturbed gives the seasoning time to develop that flavorful blackened crust.

Expect some smoke. Blackening fish in butter at high heat can get smoky. Turn on the exhaust fan before you start and crack a window if needed.

Butter works best. Butter gives the fish wonderful flavor and helps develop the crust. High heat oils like avocado, grapeseed, or canola can be substituted if you prefer.

Make sweet potatoes easier to cut. Sweet potatoes are dense and can be challenging to dice. After washing and peeling the potato, microwave it for about two minutes to soften it slightly before cutting. And always use a sharp knife rather than trying to force a dull one through it.

Swap the sausage if needed. Authentic Cajun andouille is always my first choice. Smoked kielbasa or chorizo can work when andouille isn’t available.

How to Serve Blackened Fish with Honey Harissa Corn

The fish and corn are delicious together but can easily go their separate ways.
Serve the blackened fish over a generous helping of Honey Harissa Corn for the complete dish.
A loaf of warm, crusty French bread makes an easy addition.
You can also serve the blackened fish with cheesy grits—one of my favorites.
Pair this Blackened Fish with rice and a simple vegetable.
The Honey Harissa Corn makes a terrific side dish on its own.
Replace the fish with grilled chicken, pork, or another seafood for a whole new experience.

“Thought this would be dry but totally not. Loads of flavor and very good.” – GB

Leave your review below

FAQs

Tilapia, redfish, salmon, and catfish are all good choices. Look for fillets that are thick enough to hold together when cooked over high heat.

It doesn’t have to be. Blackening is about the deeply seasoned crust created by cooking the fish in a very hot skillet, not simply adding lots of heat. Adjust the cayenne and other seasonings to suit your taste.

Harissa is a North African chili-based seasoning traditionally made with peppers, spices, and aromatics. Depending on the product, you’ll find it either as a paste, sauce, or dry seasoning blend. I use dry harissa seasoning in this recipe to add warmth and a little smoky heat to the corn.

Absolutely. Smoked kielbasa is a good mild substitute, while chorizo adds a different but equally flavorful spin.

Yes! That’s one of my favorite things about this recipe. The blackened fish is delicious with cheesy grits, rice, or vegetables, while the Honey Harissa Corn makes a flavorful side for grilled chicken, pork, fish, or shrimp.

You control the heat. Start with the amount of harissa in the recipe, taste, and adjust from there. Honey and sweet corn help balance the spice.

Store the fish and corn separately in tightly covered containers in the refrigerator. For the best flavor and texture, enjoy the fish within a few days and reheat it gently so it doesn’t dry out.

Shop The Tools

5 from 1 vote

Blackened Fish on Honey Harissa Corn

Recipe byAnnette (•‿•)

Restaurant inspired, this Cajun-infused dish is boldly seasoned blackened fish served over sweet and smoky Honey Harissa Corn made with loads of andouille sausage, sweet potatoes, peppers, and onion.

Print Recipe Pin Recipe to Pinterest

CREATE A SHOPPING LIST

Prep Time:25

Cook Time:30

Total Time:55

Course: Condiments, Main Course, Sides

Cuisine: American, Cajun, Southern

Servings:

Calories: 977cal

Ingredients

Blackened Fish

4 fish fillets
1/2 teaspoon cayenne pepper
2 teaspoons of smoked paprika
1 teaspoon black pepper
½ teaspoon Kosher salt
2 teaspoons garlic powder
2 teaspoons of onion powder
1 teaspoon dried basil
1 teaspoon Tony Chachere’s seasoning
1 teaspoon thyme
1/2 cup butter

Honey Harissa Corn

6 tablespoons of butter
1 medium white onion, diced
1 large red bell pepper, diced
1 large sweet potato, diced
1 pound pre-cooked andouille sausage, diced
1 4.5- ounce can green chilies
1 bunch green onions, diced
2 15-ounce cans of sweet corn, drained
1 teaspoon Harissa Seasoning
1/2 cup honey
1/ 8 teaspoon Kosher salt
1/8 teaspoon black pepper

Instructions

Combine all blackened fish spices, except butter, together in a small bowl. Set spices aside.
Rinse and pat fish fillets with paper towel to remove excess water. Set filets on a plate and allow to dry.
Dice onion, bell pepper, sweet potato, green onions, and sausage, placing each in a separate prep bowl. Set aside.
Prep the fish filets by generously sprinkling spices over the backside (skin side) of each filet. Gently rub spices in to cover the entire side. Flip, and do the same on the frontside of the fish. Cover lightly with a wet paper towel. Set aside.
In a large cooking pan, cook white onions in butter over medium-high heat for about 5 minutes until the onions are tender and translucent.
Add sweet potatoes and bell pepper and continue to cook about 4 to 5 minutes or until potatoes are tender.
Add sausage, green chilies, green onions, and corn. Stir in harissa, honey, salt, and pepper. Reduce heat to low and simmer, stirring occasionally, while blackening the fish.
Place the cast iron skillet over high heat for about 3 minutes or until the pan gets good and hot. Reduce heat to medium-high and carefully place butter in pan.
Once butter melts and is bubbly hot, add filets to the skillet with skin side up. Let cook, undisturbed, for about 5 to 6 minutes or until browned. Flip and cook to crisp the skin side for about 2 to 4 minutes.
To serve, place each Blackened Fish filet on a plate with a heaping spoonful of the Harissa Honey Corn on top of it.