Cajun Blackened Fish
By Groceree
Also known as Blackened Redfish · Blackened Fish
Fish fillets dipped in butter, heavily coated in a Cajun blend of paprika, cayenne, garlic, onion, thyme and oregano, and seared in a smoking cast-iron pan until the spices form a dark, crusty coat. Paul Prudhomme’s New Orleans classic.
Last updated
- Servings
- 4 servings
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Gluten-free
- High protein
- Low carb
- Quick
Ingredients
firm white fish fillets4
butter80 g
smoked paprika2 tsp
sweet paprika1 tsp
cayenne pepper½ tsp
garlic powder1 tsp
onion powder1 tsp
dried thyme1 tsp
dried oregano1 tsp
black pepper1 tsp
salt1 tsp
lemons1
Instructions
- 01
Mix the , , , , , , , and .
- 02
Heat a cast-iron pan over high heat for 5 minutes until very hot. Open a window — it will smoke. Meanwhile, cut the into wedges.
- 03
Melt the in a small pan and pour most of it into a shallow dish, keeping a little back for serving. Dip each 1.5 cm thick of redfish, snapper or catfish in the melted and press into the spice mix to coat both sides thickly.
- 04
Lay the in the dry pan and cook for 2 to 3 minutes until a dark crust forms, then turn and cook 2 minutes more.
- 05
Drizzle with a little more melted and serve at once with wedges.
Notes
- The pan must be smoking hot — that is what blackens the spices without burning the fish.
- Cook it outdoors or with good ventilation.
- Blackened, not burnt: the crust should be dark and fragrant, not bitter.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 36 g
- Carbs
- 3 g
- Fat
- 18 g
Estimated from the ingredients.
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