Dinner with big flavours doesn’t get any easier than this. A mix of simple spices when seared in a hot skillet creates a black (but not burnt!) crust. This is called blackening and it’s classic Cajun cooking technique that is sensational to use for fish, chicken and even for steak. Watch the video to see just how easy this is!
Seeing that recipe really drove home how much amazing food there is in this world and how even if I live to be 178 (?!?), that I’ll never get through my ever growing list of things to make, food to try, restaurants to visit, countries to see and experiences to have.
I had my first real taste of Blackened Fish when I visited New Orleans back in 2009. In a local diner, a good trek away from the tourist strip. I knew it was going to be good when we gave the taxi driver the name of the diner and he nodded his approval, didn’t even need the address. 🙂
That was 6 years ago, and it was only when Kathleen posted the Blackened Fish Tacos that I remembered the blackened fish I had in New Orleans and how I always wanted to make it.
So finally! I have! And it’s SO GOOD in tacos but it’s also SO GOOD by itself I had to share it!
And not only that. I might have made a little video too. 🙂 Because it’s so crazy easy and I want you to see how crazy easy it is!!
A little note of disclosure. 😉 You might notice halfway through the video that the FISH I use changed. That’s because a certain large fluffy dog bumped the tripod while I was filming, so I had to reshoot the 2nd half of the video and couldn’t get the same fillets I was using originally!
So here are the fillets I shot the first half of the video with. (I have a major brain block, I can’t even remember what I was using!).
And here are the gem fish fillets I shot the 2nd half of the video with. Both were just as tasty!
I served this with a simple buttery corn rice on the side.
This is the kind of food that RecipeTin Eats is all about!! -Nagi x
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dry mustard
- 3/4 tsp salt (table salt)
- 1/8 tsp cayenne pepper (or to taste)
- Good grind of black pepper
- 4 firm white fish fillets (about 150g/5oz each) (Note 1)
- 2 tbsp extra virgin olive oil
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.
1. I used skinless gem fish fillets that I cut in half. You can use any firm fish fillets you want actually! It works really well even with salmon and tuna. The flavour of the spice rub is very strong so it stands up well even with "fishy" fish (like Mackerel).
2. The cook time for fish will differ depending on size. My fillets were 150g/5oz each and about 1.5cm / 3/5" thick at the thickest part. They were at room temperature and took about 2 minutes on each side.
3. Buttery Corn Rice - Combine cooked corn kernels (I usually use frozen), cooked day old rice, chopped shallots/scallions with melted butter, salt and pepper.
4. Nutrition per serving, fish only.
LIFE OF DOZER
Photo Bomber, Video Disruptor. Aka. Dozer.