Best 6 Cajun Blackened Fish Recipes

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CAJUN BLACKENED FISH {+ VIDEO}



Cajun Blackened Fish {+ Video} image

"Blackening" is a classic Cajun cooking technique which involves searing spice coated seafood and meats in a hot skillet so the rub turns black (but not burnt). I think the black crust and white juicy flesh inside looks so stunning! I served this with a simple Corn Butter Rice Salad - refer to the Notes for the recipe. This is adapted from this Blackened Fish Tacos recipe, a guest post here on RecipeTin Eats by Kathleen of Hapa Nom Nom. Watch the video on my YouTube Channel!

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Seafood

Time 10m

Number Of Ingredients 11

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
4 firm white fish fillets ((about 150g/5oz each) (Note 1))
2 tbsp extra virgin olive oil

Steps:

  • 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.

Nutrition Facts : ServingSize 163 g, Calories 199 kcal, Carbohydrate 2.6 g, Protein 28.7 g, Fat 9 g, SaturatedFat 1.7 g, Cholesterol 73 mg, Sodium 493 mg, Fiber 1 g, Sugar 0.6 g

BLACKENED FISH



Blackened Fish image

This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!

Provided by SUSANHOR

Categories     Seafood     Fish

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
¾ cup unsalted butter, melted
6 (4 ounce) fillets trout
¼ cup unsalted butter, melted

Steps:

  • In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
  • Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
  • Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g

CAJUN BLACKENED CATFISH



Cajun Blackened Catfish image

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Provided by Paul Schultz

Categories     Seafood     Fish     Catfish

Time 20m

Yield 4

Number Of Ingredients 11

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

Steps:

  • In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
  • Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  • When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g

CAJUN STYLE BLACKENED CATFISH



Cajun Style Blackened Catfish image

This is a recipe handed down to me by my father, and is one of my favorite Cajun-style dishes. I hope you enjoy it as much as I do. I am currently attempting to figure out a way to cook this dish on the George Foreman Grill; stay tuned for the results!

Provided by James Naron

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless catfish fillet
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon parsley flakes
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon thyme
butter or oil (for cooking)

Steps:

  • NOTES: You MUST use butter or oil; margarine will not work.
  • A large cast-iron skillet works best for this, but any large non-stick skillet will work.
  • This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
  • This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
  • Mix all dry ingredients together.
  • Coat fillets evenly with mixture.
  • Heat small amount of butter or oil in skillet until hot.
  • Place fillets in skillet.
  • Cook 3-5 minutes on each side.
  • Change butter or oil if it gets too black.

Nutrition Facts : Calories 144.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 62.3, Sodium 694.5, Carbohydrate 2.1, Fiber 0.7, Sugar 0.2, Protein 17.7

CAJUN BLACKENED FISH



Cajun Blackened Fish image

Make and share this Cajun Blackened Fish recipe from Food.com.

Provided by David04

Categories     Catfish

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs catfish, filets
1 tablespoon black pepper
1 1/2 teaspoons hot paprika
1 1/2 teaspoons sweet paprika
1/2 teaspoon cayenne
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground thyme
1 1/2 teaspoons file powder
1 1/2 teaspoons mustard powder

Steps:

  • Mix pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together in a small bowl to create the Cajun Blackening Mix.
  • Pour the Cajun spice mix on a tray.
  • Press the fish into the Cajun spice mix on both sides.
  • Fry in a hot cast iron pan coated with oil and sear until fish is cooked and spices are blackened.
  • Serve with your favorite cajun side dishes.

CAJUN-STYLE BLACKENED HALIBUT



Cajun-Style Blackened Halibut image

Categories     Fish     Low Carb     Halloween     Halibut     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 teaspoon salt
1 teaspoon minced fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds, crushed
4 6-ounce halibut fillets
2 tablespoons olive oil
4 teaspoons butter

Steps:

  • Preheat oven to 400°F. Mix first 7 ingredients in small bowl. Place fillets on baking sheet. Brush on both sides with 1 tablespoon oil. Sprinkle top of each with seasoning.
  • Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add remaining 1 tablespoon oil; swirl to coat. Place fillets, seasoned side down, in skillet. Cook until very brown on bottom, 1 minute. Return fillets, browned side up, to baking sheet. Place in oven; bake until just opaque in center, about 8 minutes. Top each with 1 teaspoon butter.

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