"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!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Dinner, Seafood
Cuisine: Cajun
Servings: 4
Calories: 199cal
Author: Nagi | RecipeTin Eats
Ingredients
Spice Mix
1tbsppaprika
1tspground cumin
1tsponion powder
1tspgarlic powder
1tspdried thyme
1tspdry mustard
3/4tspsalt(table salt)
1/8tspcayenne pepper(or to taste)
Good grind of black pepper
To Cook
4firm white fish fillets(about 150g/5oz each) (Note 1)
2tbspextra 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
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.