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
More fish recipes!
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Honey Garlic Salmon and Lemon Honey Glazed Salmon – super quick!
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See all Fish recipes
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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.
And apparently it’s the kind of food that Dozer is all about too haha! That looks delish Nagi, can’t wait to try. Cajun flavour + anything is a guaranteed winner, but there’s just something about that spice mix with fish that takes it to a whole new level. Have you ever tried it with salmon?
Thanks guys!! Yes, it is fab with salmon 🙂 Prawns too! Any seafood really 🙂
This looks so rustic and delish ♥
summerdaisy.net
Thank you so much Summer!! <3 N x
Have just used the Cajun Blackened Spice mix on sword fish steaks – absolutely fantastic. Will be using it again very soon!!
Swordfish! Oh my gosh, my mother will love you! 🙂 <3 She is always trying to get me to expand the types of fish I use and swordfish is one of them! 🙂
Love anything you make, and love anything Kathleen makes. Also love fish, so this one’s got to be a winner!
Kathleen is a LEGEND. 🙂
Love your Dog !! your site is beautiful and to the point ,keep it up ,Lily
I certainly intend to Lily!!! Dozer is a cheeky devil but I think I’ll keep him….so you’ll see him plenty more!!!
Oh yeah… You brought to mind, wonderful memories of the 1980’s, discovering the Creole cooking of my then cooking hero, Paul Prudhomme…
I learned to make his seasonings, bought a fry pan just for blackened redfish (red snapper in California) and marveled guests while filling the kitchen, dining and living rooms with clouds of eye watering smoke.. His instructions at that time (which I believe he later brought down a notch) was to get that pan hot as can be, drop in a large blob of butter and quick fry that seasoned fish.. The ohs and awws were priceless at the time and the fish was spectacular..
I still like to blacken fish, chicken and steak now and then but, I do it more cautiously than back then and while it always turns out good, I kinda miss the ohs and awws and yes, to some extent, the clouds of smoke…
Thanks for the great memory… :O)
Paul Prudhomme? Googling right now….
Really, can’t go wrong with anything involving a big blob of butter, right?? Why did we ever change that?! 🙂
I have just found ‘recipetineats’ and signed up and I LOVE your recipes. I love that you use ingredients I have in my kitchen and create recipes and dishes that I feel I can tackle. (Ask my kids…. I am no chef!!) Thank you so much.
As for Dozer…. totally adorable. Tell him to keep photo bombing all he likes.
I’m no chef either!!! All about keeping it easy and simple 🙂 I don’t think I need to pass your message onto Dozer. Photobombing is one of his favourite activities!! 😉
Dozer and the recipe are priceless???? I’m assuming you stir fried rice????
Yup, stirred the rice!!! Did I forget to say that?? 🙂
This post reminds me of just how much I like blackened seafood–and just how long it has been since I enjoyed any! Nice recipe, Nagi. Thanks!
Thanks Victoria!! 🙂
Super useful and helpful post. The fish looks perfect. And how can you get mad at that face? 🙂
And therein lies the problem. He gets away with so much!
I love blackened fish, but have never made it. Your recipe is so tempting that I am sure it will become a staple for me. Thanks. Love your photography, your recipes and your sweet pooch.
Thanks Susanna! My pooch is a cheeky devil but I can’t see myself giving him up anytime soon! N x 🙂
Dozer is such a darling! And wow love the shot of the fish covered in the seasoning. Really looks like it has one of a kind flavor!
Thank you Mary!!! The flavour really is incredible! 🙂
I loooove blackened fish but have never made it for myself. That will be remedied immediately!
Dozer has obviously become a liability to your new found videoing talent therefore I am happy to take him off your hands. I have sent you my address via email, please crate him safely and comfortably.
I burst out into laughter when I read this!!! Somehow I think you might struggle to find a crate BIG ENOUGH – he’s 40kg!!! His head comes up to my hip!!!
OHMEGAWSH – I wish I hadn’t watched that video – that fork slicing through that blackened fish made my salivary glands explode! I understand Dozer’s look of longing oh so well, Nagi!
That dog longs for anything that is edible. Even carrots!
Yes!!! I love cooking my fish like this!!! I discovered it ages ago and it just makes it soon easy doesn’t it?!?! I add one more secret ingredient to mine as well 🙂 And that Dozer what a sweet heart 🙂 And your videos make me swoon N! I love them!
Well don’t leave me hanging!! What is the secret ingredient??? 😉
You have to share!
;)…..
I just love Dozer!!!
Sometimes I think he ain’t that bad too! 😉
Ahhh.. New Orleans! What an amazing place for food! There were so many wonderful things to try that I didn’t even make it to blackened anything! I guess I need to give this one a try! It’s fish “season” after all…
I know!!! I just had a flashback of all the food I hate….scary amount….
Hi Nagi! I discovered the glorious world of Cajun/Creole food years ago when Justin Wilson had a cooking show – long before cooking shows were popular! I’ve never been to New Orleans but it’s on my bucket list! The last time we were in Nashville, we went to Bro’s Cajun Restaurant – nothing fancy about the place, but the food was totally authentic! SO good!
I haven’t been to Nashville yet! I want to go!!! Justin Wilson? Googling right now…. 😉
I love cajun blackened fish or anything cajun blackened. Never thought it’s so simple to make and now I’m craving for one!
It really is that easy! 🙂