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 and cooked to perfection, this recipe turns any ordinary dish into a spectacular one.
Cajun Blackened Fish
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon cayenne
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- 4 white fish filets cod, tilapia, catfish, etc
- 1 tablespoon oil
- fresh lemons
- fresh cilantro for garnish
- Combine seasoning mix from paprika - onion powder in a small bowl. Generously sprinkle seasoning on both sides of the fish, gently rubbing into the flesh. Let sit for 15 minutes at room temperature.
- Heat cast iron pan until very hot over high heat. Add 1 tablespoon oil. Place filet into the pan without overcrowding and cook until charred, about 2 minutes. Flip and cook on the other side until charred and flesh easily flakes. Sprinkle with lemon juice and garnish with cilantro if desired.
**Helpful tips and common mistakes
As far as fish dishes go, this Cajun blackened fish is 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. Tilapia, cod, and even salmon are all great choices for this recipe. You can even switch it up entirely and use the spices for chicken or steak.
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! Serve with Cajun potato wedges for a delicious meal!
For more fish inspiration check out this sheet pan clam bake!
Betsy @ Desserts Required
That must have been a very large clothing company! 🙂
Love this recipe and thank you for mentioning other fish options because catfish is not my favorite and, yet, I would not have known which fish to use as a substitute.
More than happy to be of help!
Becky @ A Calculated Whisk
This looks so delicious! I've never tried cooking catfish. Pinned!
It's a great way to disguise the murky taste people don't like about catfish!
This looks delicious! Visiting you via Sweet and Savoury Sunday. We don't have catfish in the UK so I might try this with cod or haddock.
This recipe would work great with either one of those - or almost any fish!
Laura@Baking in Pyjamas
That looks delicious, I love fish and love spice coatings like this. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Happy Easter, have a great weekend!
Can you post the recipe for the side salad? It looks like an awesome combo.
Here's a great recipe for the Texas caviar http://allrecipes.com/recipe/classic-texas-caviar/ Enjoy!