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Home Fish

Cajun Blackened Fish

By:Nagi
Published:8 Feb '16Updated:11 Feb '21
66 Comments
Recipe v Dozer v

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!

Cajun Blackened Fish - An incredible flavour explosion, so easy to make!

Cajun Blackened Fish

A few months ago, the uber talented Kathleen from Hapa Nom Nom did a guest post and shared Blackened Fish Tacos.

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!

I am OBSESSED with this spice mix. I use it for everything!! Fish, shrimp, chicken etc

Cajun Blackened Fish - An incredible flavour explosion, so easy to make!

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!).

Cajun Blackened Fish - An incredible flavour explosion, so easy to make!

And here are the gem fish fillets I shot the 2nd half of the video with. Both were just as tasty!

Cajun Blackened Fish - An incredible flavour explosion, so easy to make!

I served this with a simple buttery corn rice on the side.

Big flavours.

So simple!

This is the kind of food that RecipeTin Eats is all about!! -Nagi x

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Cajun Blackened Fish - An incredible flavour explosion, so easy to make!

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Cajun Blackened Fish - An incredible flavour explosion, so easy to make!

Cajun Blackened Fish {+ Video}

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Dinner, Seafood
Cajun
5 from 11 votes
Servings4
Tap or hover to scale
Print
  • 59
"Blackening" is a classic Cajun cooking technique which involves searing spice coated seafood and meats in a hot skillet so the rub turns black (but not burnt). I think the black crust and white juicy flesh inside looks so stunning! I served this with a simple Corn Butter Rice Salad - refer to the Notes for the recipe. This is adapted from this Blackened Fish Tacos recipe, a guest post here on RecipeTin Eats by Kathleen of Hapa Nom Nom. Watch the video on my YouTube Channel!

Ingredients

Spice Mix

  • 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

To Cook

  • 4 firm white fish fillets (about 150g/5oz each) (Note 1)
  • 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.

Recipe Notes:

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.
Cajun Blackened Fish Nutrition

Nutrition Information:

Serving: 163gCalories: 199cal (10%)Carbohydrates: 2.6g (1%)Protein: 28.7g (57%)Fat: 9g (14%)Saturated Fat: 1.7g (11%)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%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

Photo Bomber, Video Disruptor. Aka. Dozer.

Cajun Blackened Fish - An incredible flavour explosion, so easy to make!

Cajun Blackened Fish - An incredible flavour explosion, so easy to make!

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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66 Comments

  1. Janell says

    March 2, 2022 at 11:17 am

    5 stars
    Nagi, should the 1 tsp “dried thyme” be ground thyme or the other one that looks like dry tiny sticks? (sorry, just hard to describe!) 🙂

    Reply
    • Nagi says

      March 2, 2022 at 2:42 pm

      I know EXACTLY what you mean! I use the one that looks like tiny sticks when I say dried thyme. I would say ground or powdered thyme if it calls for the other one! N x

      Reply
      • Janell says

        March 9, 2022 at 6:04 am

        Thank you!! I used it on cod and it was SOOOOO GOOD!!! It’s our new Friday night dinner, paired with Pasta alla Vodka from SmittenKitchen.

        Reply
  2. Donnie Sue Govett says

    February 4, 2022 at 10:28 am

    Made the blackened fish tonight. It was delicious, but had a grittiness to it – like sand in your teeth. Do u know what mightve caused this?

    Reply
  3. Grace says

    March 11, 2021 at 5:44 pm

    5 stars
    SOOO GOOD and SOOOO easy – I’ve made this twice. Once with a white ling and another time with Basa. We have it with tacos, guac, grated carrot, chopped capsicum, diced tomato, grated cheese and yoghurt. Dinner ready in 20 mins. Thanks, Nagi!

    Reply
  4. Clare says

    February 21, 2021 at 10:04 pm

    I used this in rice paper rolls with kewpie Mayo, rice noodles, carrot, cucumber and spring onion (got the idea off free range sailing) and 5 of my 6 kids (13-3 years) loved it!!

    Reply
    • Nagi says

      February 22, 2021 at 10:28 am

      Sounds delicious Clare!! N x

      Reply
  5. Angelika says

    December 20, 2020 at 10:35 am

    5 stars
    Hi Nagi, this seasoning is just to die for, I used flake (Shark) for this recipe my husband ate all of it so it must have been very good, very good.
    I compared your seasoning with a store bought one and chucked that one in the bin.
    When I discovered your website I instantly fell in love with “Charlie”
    Merry Christmas by the way from halfway around the globe (Melbourne/Australia)

    Reply
  6. Betsy Monroe says

    July 13, 2020 at 4:11 pm

    This is amazing. I don’t cook a ton of fish so wasn’t sure how I’d do but used 2lbs rock fish, 5 very lg fillets and 1-1/2 times the spices. Pan fried in Avacado oil in non stick skillet. It was perfect served w cucumber, Tom, farro salad and cornbread. Will definitely make again!

    Reply
  7. Darleen says

    March 22, 2020 at 10:28 am

    5 stars
    Made this last night with salmon, hubby said it’s the best fish he’s ever eaten! Made fish tacos tonight with the leftovers… Brilliant!

    Reply
  8. Desiree' says

    July 31, 2019 at 4:06 pm

    5 stars
    I prepared this for supper last night with hake. A total hit with my family! so simple yet so tasty. I served it with Lemon Baby Potatoes and mint peas. Thank you Nagi! I love cooking again.

    Reply
  9. Dianne Henley says

    July 20, 2019 at 8:46 pm

    We made your blackened fish recipe last night, it was so simple and easy; a perfect quick dinner after getting home from work after 8. I shared it on facebook and already friends have made their own version and commented on how much they enjoyed it.

    Reply
    • Nagi says

      July 21, 2019 at 3:37 pm

      That’s awesome Dianne – N x

      Reply
  10. Tony Turek says

    April 20, 2019 at 9:52 pm

    This was great! Loved the spice mix. Used on snapper and turned out excellent!

    Reply
  11. Barb says

    October 10, 2018 at 2:07 pm

    5 stars
    The spice mix worked really well on salmon as well. I suppose on thin chicken fillets it would also be a winner.
    I ‘forked’ the salmon and used them in tacos which were truly yummy. Salsa made of avo, toms, cuc & lime juice.

    Sooooooo tasty!

    Reply
    • Nagi says

      October 12, 2018 at 1:15 pm

      YUMMMMM!!!!

      Reply
  12. Rose says

    March 24, 2018 at 3:07 am

    5 stars
    I did have to explain to the family that the fish was not burnt.
    3 persons had mackeral and I had bream. I was afraid that it might be too overpowering for the bream but I could still taste the fish. The mackeral though was even better.

    Reply
    • Nagi says

      March 26, 2018 at 6:08 pm

      LOVE HEARING THAT Rose! N x ❤️

      Reply
  13. Marti says

    March 17, 2016 at 2:28 am

    ohhh this looks great! I wonder if this would work with Tilapia or halibut. I am not a big fish eater, so I tend to go towards the milder fish. I’d like to try this for Good Friday/ Easter.

    Ohhhhhhhhh and I love Dozer! What a sweet little nose!

    Reply
    • Nagi says

      March 17, 2016 at 12:26 pm

      Isn’t his nose just ridiculously cute? I’m hopeless. I think every inch of him is adorable!!! 😉 PS It will work just great with tilapia or halibut. In fact, pretty much any fish!

      Reply
  14. Hannah Hossack-Lodge (Domestic Gothess) says

    March 5, 2016 at 11:50 pm

    This looks like my ideal quick weeknight meal, the flavours in the seasoning are perfect and I will definitely be making this soon 🙂 Also, Dozer is adorable, that longing look!

    Reply
    • Nagi says

      March 6, 2016 at 12:22 pm

      Thanks so much Hannah!! And yes…..I do think Dozer ain’t too bad!!! 😉

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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