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
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!
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.
Big flavours.
So simple!
This is the kind of food that RecipeTin Eats is all about!! -Nagi x
More fish recipes!
-
Honey Garlic Salmon and Lemon Honey Glazed Salmon – super quick!
-
See all Fish recipes
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Cajun Blackened Fish {+ Video}
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:
Nutrition Information:
LIFE OF DOZER
Photo Bomber, Video Disruptor. Aka. Dozer.
Easy and tasty. A good weeknight meal.
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!) 🙂
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
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.
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?
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!
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!!
Sounds delicious Clare!! N x
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)
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!
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!
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.
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.
That’s awesome Dianne – N x
This was great! Loved the spice mix. Used on snapper and turned out excellent!
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!
YUMMMMM!!!!
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.
LOVE HEARING THAT Rose! N x ❤️
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!
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!
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!
Thanks so much Hannah!! And yes…..I do think Dozer ain’t too bad!!! 😉
I love cajun flavours, but lots of the recipes I’ve seen are quite long and involved – this one looks so yummy and perfect for a quick dinner! 🙂 Yum.
Thanks Sarah! This really is easy 🙂 And I’m having this tonight again!!! I have so much of the spice mix left over because I kept buggering up while filming!!!
Have just consumed blackened chicken using your mix, delicious!
Regarding Dozer. Don’t worry about the crate, get him to the airport and send him First Class.
If you send me the flight details I’ll pick him up this end.
BA HA HA!!! He is so big he will need TWO seats even in first class!! Ooh, so glad you tried this! It’s fab with chicken too! <3 N x
And apparently it’s the kind of food that Dozer is all about too haha! That looks delish Nagi, can’t wait to try. Cajun flavour + anything is a guaranteed winner, but there’s just something about that spice mix with fish that takes it to a whole new level. Have you ever tried it with salmon?
Thanks guys!! Yes, it is fab with salmon 🙂 Prawns too! Any seafood really 🙂
This looks so rustic and delish ♥
summerdaisy.net
Thank you so much Summer!! <3 N x
Have just used the Cajun Blackened Spice mix on sword fish steaks – absolutely fantastic. Will be using it again very soon!!
Swordfish! Oh my gosh, my mother will love you! 🙂 <3 She is always trying to get me to expand the types of fish I use and swordfish is one of them! 🙂
Love anything you make, and love anything Kathleen makes. Also love fish, so this one’s got to be a winner!
Kathleen is a LEGEND. 🙂