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Cajun blackened fish brings bold, smoky flavors and restaurant-quality results right to your kitchen in 30 minutes or less.
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What makes this dish special
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 ethnicities, 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 in how to serve seafood, especially when it was served often. One of the biggest crowd-pleasers was crispy hot honey shrimp, sheet pan clam bake, and 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.
Ingredients
- Cayenne: Adds a spicy kick that balances the other earthy spices. This recipe has a moderate amount of heat. You can adjust the spice level by increasing or decreasing the amount of cayenne.
- White fish filets: White fish (like cod, tilapia, halibut, or catfish) is ideal because it has a mild flavor that won't compete with the bold seasoning, and a firm yet flaky texture that holds up well to high-heat cooking
- Lemon wedges: The finishing squeeze of lemon juice helps brighten the dish, cutting through the intensity of the spices.
Substitutions and variations
- Protein: Try the seasoning blend with chicken, pork chops, scallops, or tofu for a vegetarian variation.
- Toppings: You can sprinkle chopped cilantro, parsley, pickled onions, or sauteed peppers on top for garnishes.
Recipe
Cajun Blackened Fish
Ingredients
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon cayenne
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- 4 white fish filets (such as cod, tilapia, catfish)
- 1 tablespoon oil
- lemon wedges for serving
Instructions
- Combine all the spices in a small bowl, including paprika, dried oregano, cayenne, cumin, salt, pepper, and onion powder.
- Pat fish dry with paper towels. Sprinkle seasoning on both sides of the fish, gently rubbing it into the flesh. Let the fish sit for 15 minutes at room temperature.
- Heat oil in a large saute pan over medium-high heat. Add fish to the pan, laying them in an even layer without overcrowding. Cook until charred, about 4-5 minutes. Flip and cook on the other side until charred and the flesh easily flakes. Remove from heat and squeeze lemon on top, if desired.
Notes
Step-by-step instructions
Step 1: Season fish
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 halibut are all great choices for this recipe. You can even switch it up entirely and use the spices for chicken or steak.
Step 2: Cook
After the fish has sat for 15 minutes, absorbing those wonderful spices, it's time to get cooking. You can cook the fish on the stovetop or in the oven. But I did discover that you don't get the same char in the oven.
If you choose to cook the fish on the stove, 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.
If you would like to use the oven, I recommend drizzling oil on the fish before baking it at 450 degrees F. Depending on the thickness of the fish, it can take between 12 and 18 minutes to cook.
In less than 30 minutes, you have one incredibly flavorful Cajun blackened fish. The spices bring the plain white fish to life, and the fact that it's healthy makes it that much better! Serve with Cajun potato wedges for a delicious meal!
For another blackened seafood dish, check out these blackened scallops with coconut creamed corn!
Make-ahead and storage
- Make-ahead: You can make the spice ahead of time and have it on hand. Store it in an airtight container for up to 6 months.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 2 days.
Frequently asked questions
Yes, but make sure to thaw it completely and pat it very dry before seasoning. Excess moisture will prevent proper charring and create steam instead of that signature blackened crust.
Yes, you can marinate the fish up to 2 hours. I don't recommend marinating it overnight because the spices can draw out moisture and make the fish dry.
More fish recipes
Looking for more fish dishes? Try these:
Betsy @ Desserts Required says
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.
cma0425 says
More than happy to be of help!
Becky @ A Calculated Whisk says
This looks so delicious! I've never tried cooking catfish. Pinned!
cma0425 says
It's a great way to disguise the murky taste people don't like about catfish!
Lucy says
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.
cma0425 says
This recipe would work great with either one of those - or almost any fish!
Laura@Baking in Pyjamas says
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!
Jess says
Can you post the recipe for the side salad? It looks like an awesome combo.