Cajun Blackened Fish {+ Video}
User Reviews
5
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4
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Calories
199 kcal
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Course
Main Course, Dinner
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Cuisine
Cajun
Cajun Blackened Fish {+ Video}
Description
This recipe uses a mixture of paprika, cumin, onion and garlic powders, dried thyme, mustard powder, salt, cayenne, and freshly ground black pepper to create a robust Cajun spice rub. Firm white fish fillets, approximately 150 grams each, are coated on both sides with this blend, removing excess to prevent burning.
Cooking involves heating olive oil in a heavy skillet over medium-high heat and adding the fillets. They are cooked briefly until the spice mix chars lightly, creating the characteristic blackened crust, then flipped and cooked to desired doneness. The resulting texture features a flavorful, crisp exterior over moist, flaky fish.
The dish can be served immediately, often accompanied by buttery corn rice or salads. The spice rub stands up well to strong-flavored fish like salmon or mackerel, allowing flexibility in fillet choice. Cooking times vary with fillet thickness, generally about two minutes per side for medium-sized portions.
Ingredients
Spice Mix
- 1 tbsp paprika
- 1 tsp cumin ground
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp thyme dried
- 1 tsp mustard powder dry
- 3/4 tsp salt (table salt)
- 1/8 tsp cayenne pepper (or to taste)
- black pepper freshly ground
To Cook
- 4 white fish about 150g/5oz each) (Note 1, firm fillets
- 2 tbsp extra virgin olive oil
Instructions
- Combine Spice Mix in a shallow dish and mix.
- Coat both sides of the fish fillets with the Spice Mix, shaking off excess.
- Heat oil in a large heavy based skillet over medium high heat.
- Add fish and cook until the rub turns black, then flip and cook the other side until the fish is cooked to your taste. (Note 2)
- Serve immediately. I served mine with a buttery Corn Rice Salad - refer to the Notes for the recipe.
Notes
- Firm fish fillets such as gem fish, salmon, or tuna can be used; the spice rub is strong enough for fish with a pronounced flavor.
- Adjust cayenne pepper to taste for desired heat level.
- Cooking time depends on fillet size; a 150g fillet about 1.5cm thick cooks in approximately 2 minutes per side.
- For a side, combine cooked corn kernels, day-old rice, chopped shallots or scallions, melted butter, salt, and pepper to make a buttery corn rice salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 163g | |
| Calories | 199cal | 10% |
| Carbohydrates | 2.6g | 1% |
| Protein | 28.7g | 57% |
| Fat | 9g | 14% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 73mg | 24% |
| Sodium | 493mg | 21% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.6g | 1% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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