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
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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.
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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!!! 😉