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Cajun Blackened Fish

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Ingredients

Scale

Cajun Seasoning:

  • 1 tablespoon paprika

  • 1 teaspoon cayenne pepper (adjust based on desired spice level)

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • ½ teaspoon ground black pepper

  • ½ teaspoon salt

  • ½ teaspoon white pepper

  • ½ teaspoon ground cumin (optional, for added depth)

Fish:

  • 4 white fish fillets (such as tilapia, snapper, cod, or halibut), skinless and boneless

  • 2 tablespoons olive oil (for brushing)

  • 1 tablespoon melted butter (optional, for extra richness)

For Serving (Optional):

  • Fresh lemon wedges

  • Fresh parsley or cilantro for garnish

  • Tartar sauce or remoulade (for dipping, optional)

  • Rice or quinoa (for a hearty side)

  • Roasted vegetables or a fresh salad (to balance the spices)

Ingredient Highlights

  • Cajun Seasoning: The key to this dish is the Cajun spice mix. It combines smoky paprika, spicy cayenne, and aromatic herbs like thyme and oregano, creating a complex, zesty flavor that works beautifully with the fish.

  • White Fish: Firm white fish like tilapia, snapper, or cod is ideal for this dish. It absorbs the seasoning well and holds its shape during cooking.

  • Olive Oil and Butter: Olive oil helps to cook the fish quickly and evenly, while butter adds richness and enhances the crispy exterior.

Instructions

Prepare the Cajun Seasoning:

  1. Mix the Spices: In a small bowl, combine the paprika, cayenne pepper, onion powder, garlic powder, dried thyme, oregano, black pepper, salt, white pepper, and ground cumin. Mix well to ensure all the spices are evenly distributed.

  2. Taste and Adjust: Taste the seasoning blend and adjust for spice. If you like a bit more heat, add more cayenne pepper. If you prefer a more balanced flavor, reduce the cayenne.

Prepare the Fish:

  1. Prepare the Fish Fillets: Pat the fish fillets dry with a paper towel to remove any excess moisture. This helps the seasoning adhere better to the fish.

  2. Brush with Oil and Butter: Lightly brush the fish fillets with olive oil on both sides. If using butter, drizzle or brush a small amount of melted butter on top of the fillets for extra flavor and crispiness.

  3. Coat the Fish with Cajun Seasoning: Sprinkle the Cajun seasoning generously on both sides of the fish fillets. Make sure the fillets are fully coated in the seasoning for maximum flavor.

Blacken the Fish:

  1. Heat the Pan: Heat a large skillet or cast-iron pan over medium-high heat. Allow the pan to become very hot before adding the fish. This is essential for achieving the characteristic blackened crust.

  2. Cook the Fish: Once the pan is hot, add the seasoned fish fillets. Cook the fillets for about 4-5 minutes on each side, depending on the thickness of the fish. You should hear a sizzle as the fish hits the pan. The fish should develop a dark, charred crust on both sides, but be careful not to burn it.

  3. Check for Doneness: The fish is done when it easily flakes with a fork and is opaque throughout. If needed, reduce the heat slightly to avoid burning the spices while ensuring the fish is fully cooked.

Rest and Serve:

  1. Rest the Fish: Once cooked, remove the fish from the pan and let it rest for a few minutes to lock in the juices.

  2. Garnish and Serve: Garnish the fish with freshly chopped parsley or cilantro for a pop of color. Serve with lemon wedges on the side to squeeze over the fish.

Nutrition

Find it online: https://lessistastier.com/cajun-blackened-fish/