Blackened Fish - Cajun Style
If you have never tried blackened fish, you are in for a real treat.
This blackened fish recipe can be used to blacken tuna, red snapper, grouper,
redfish, or just about every other kind of fish you can think of.
Ingredients - Blackening Spices:
2-Tablespoons of non-iodized salt (I use coarse-grained Kosher salt)
2-Tablespoons freshly ground Black Pepper
2-Tablespoons granulated (or powdered) Onion
2-Tablespoons granulated (or powdered) Garlic
2-Tablespoons of sweet (regular) Paprika
of dried Oregano
of dried Thyme
of Cayenne Pepper (or more to taste, I use a tablespoon or more)
- Assemble and
combine all of the ingredients in a bowl, mixing with your fingers.
Store in any clean, dry, reusable, empty container.
Blackening the Fish.
Ingredients - Fish:
- fish fillets
or steaks about 1/2" thick
- 1 or more
sticks of butter, melted
- As much of
the Blackened Fish Seasoning as needed to coat each piece of fish
- Heat a
suitably sized cast iron skillet over high heat until it smokes and pops.
NB: Yes! Really hot! Doing this will probably ruin your
- In another
dish or container, wide enough to allow you to dip the fish, melt the
- Dip each
piece of fish into the melted butter.
- Sprinkle the
seasonings onto both sides of the fish.
- Drop the
fish into the hot skillet.
- Pour about a
teaspoon or so of some of the melted butter onto the fish in the skillet.
- Cook for
about two minutes, turn.
- Pour another
teaspoon or so of melted butter onto this side of the fish.
- Cook for
another two minutes.
- Repeat for
each fish piece.
serving, pour another teaspoon or so of the melted butter on top of each