Cajun Blackened Fish Recipe -

A side view of a filet of blackened fish on a bed of rice pilaf.

Cajun Blackened Fish Recipe

An easy homemade Cajun seasoning makes this blackened fish recipe ultra-flavorful. In tacos, in a sandwich, on a salad, or on its own with rice, it's a simple meal that everyone will love!

Course Main Dish

Cuisine American, Cajun

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 516kcal

Author Ann Otis

Ingredients

Rice Pilaf

3 tablespoons butter
1/2 large yellow onion chopped
1 red bell pepper chopped
1 stalk celery chopped
1.5 cups long grain white rice
3 cups chicken broth
2 teaspoons kosher salt

Blackened Fish

2 teaspoons paprika
2 teaspoons onion powder
1.5 teaspoons kosher salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
4 rock fish fillets or any firm white fish
3 tablespoons vegetable oil

US Customary - Metric

Instructions

Rice Pilaf

Preheat the oven to 375 degrees F.
Heat a saute pan, or any large heavy pan with a tight-fitting lid, on the stove over medium heat. Add the butter.
When the butter has melted, add the chopped onions, peppers and celery and cook, stirring occasionally, until softened (4-5 minutes).
Stir in the rice, and toast until lightly browned, stirring frequently so it doesn't burn. Slowly pour in the chicken broth, add the salt, and stir.
Simmer for 5 minutes on the stove, then cover with a tight-fitting lid. If your lid is not tight-fitting, cover the pan first with a sheet of aluminum foil, and then with the lid, to prevent steam from escaping.
Bake 20-25 minutes until all the water is absorbed and the rice is tender.

Blackened Fish

While the rice is cooking, in a small bowl, combine the paprika, onion powder, salt, thyme, black pepper, oregano, and cayenne.
Sprinkle the fish generously with the spices on all sides, patting to make sure they adhere.
Heat a large cast iron skillet over high heat until it is very hot. Add the oil, and place the fillets in the skillet. Work in batches if they do not all fit at once. Cook for about 3-4 minutes on the first side and gently lift a fillet with a spatula to check the color. Once they are a dark brown, flip and cook on the other side for about 2-3 minutes until cooked through. Serve over rice.

Video

Notes

*If using a store bought Cajun seasoning instead of the above blend, note that they are often much saltier than homemade. I suggest buying a "no salt" Cajun seasoning and salting the fish lightly before sprinkling with the seasoning. Also, store bought "blackening" seasoning tends to contain less salt, as it is meant to coat the fish liberally like we're doing here.

Blackened fish recipe adapted from America the Cookbook

Nutrition