Back in the day when I worked as a catering chef at a clothing company, I was in charge of preparing meals that would satisfy 50 employees. The biggest challenge was being able to please everyone, considering the different ethnicity, diets, and personal preferences. Since most of the people wanted healthier foods, I served seafood at least 2-3 times a week. One had to become creative on how to serve fish, especially when it was served often. One of the biggest crowd-pleasers was this Cajun blackened fish. Heavily coated with a special seasoning mix than cooked to perfection, this recipe turns any ordinary dish into a spectacular one.
**Helpful tips and common mistakes
As far as fish dishes go, this Cajun blackened fish was incredibly simple to make. Restricted on time and want something healthy? This dish is perfect for lunch or dinner. Just make the seasoning mix, coat the fish and cook; that’s all folks! There are many, many different blends of spices that you can use, but no matter what recipe you follow, you want to make sure to coat the entire fish. Trout, catfish, and red snapper are all great choices for this recipe.
Just a warning, your kitchen will get smoky when cooking the fish! The fish itself doesn’t turn completely black but the spices will create much smoke.
The spices create such a flavorful fish and the fact that it’s healthy makes it that much better! I served mine with Texas caviar aka succotash for one complete meal.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.