Get ready to turn up the heat with our Cajun Style Blackened Fish! This Southern classic is expertly seasoned with a robust blend of smoky paprika, garlic, cayenne, and aromatic herbs, then seared to perfection in a sizzling hot pan. The result? A crispy, flavorful crust that locks in the fish’s tender, flaky goodness.
🔥 Bold, Zesty Cajun Seasoning
🔥 Perfectly Seared for a Crispy Crust
🔥 Juicy, Tender, and Packed with Flavor
Whether you’re serving it over rice, with a fresh salad, or alongside classic Southern sides like coleslaw and cornbread, this dish delivers an unforgettable kick in every bite.
CAJUN STYLE BLACKENED FISH
INGREDIENTS
- 100 GM FISH FILLET PER PERSON ( TREVALLY, SALMON, SNAPPER OR TUNA )
- LIME WEDGES
- FRESH PARSLEY
CAJUN SPICES
- 20 GM SWEET PAPRIKA
- 10 GM SMOKED PAPRIKA
- 10 GM CASTER SUGAR
- 20 GM SALT
- 5 GM OREGANO FLAKES
- 2 TSP DRIED ONION POWDER
- 2 TSP CAYENNE PEPPER
- 5 GM CORIANDER POWDER
- 5 GM TSP GROUND GINGER
5 GM WHITE PEPPER - 1 TSP BLACK PEPPER
- 2 TSP GROUND DRIED GARLIC
- 20 GM FLOUR
- 2 TSP GROUND DRIED BASIL
MINT YOGHURT
- 400 GM PLAIN YOGHURT
- 20 ML LIME JUICE
- DICED FRESH MINT LEAVES
- 15 GM DICED GARLIC
- 40 GM CUCUMBER – SKINNED, SEEDED AND DICED VERY SMALL
- S/P
COMBINE ALL IN BOWL AND KEEP REFRIGERATED
TOMATO RELISH
- 3 TOMATOES – SKINNED, DESEEDED & DICED
- 100 GM CUCUMBER – SKINNED, SEEDED AND DICED VERY SMALL
- ½ RED ONION – DICED
- 30 ML LIME JUICE
- DICED FRESH MINT LEAVES
- 15 GM DICED GARLIC
- S/P
COMBINE ALL IN BOWL AND KEEP REFRIGERATED
METHOD
SERVE WITH FRESH LIME AND PARSLEY SPRIG
MIX ALL SPICES WELL
COAT FISH TOTALLY IN SPICES
PUT CAST IRON ON HEAT UNTIL VERY HOT
PUT DAB OF BUTTER ON PAN AND IMMEDIATELY COATED FISH ON TOP OF IT
AS SOON AS SEARED UNTIL ALMOST BLACK FLIP FILLETS OVER
WHEN BLACKENED ON BOTH SIDES TAKE OFF AND PLATE
ADD RELISH AND YOGHURT ONTO PLATE