If you’re craving bold, zesty flavours with a refreshing twist, our Cajun Style Blackened Fish will hit the spot every time.

This dish is all about contrast — smoky, spicy fish fillets seared to perfection, paired with a cooling mint yoghurt and a tangy, vibrant tomato relish that brings everything together on the plate.

What makes it special?
It starts with fresh fish fillets generously coated in a house-made Cajun spice mix. A quick sear on a hot skillet locks in the smoky heat, giving each bite that signature ‘blackened’ crust. The spices infuse the fish with layers of warmth and a hint of charred sweetness.

To balance the spice, we add a creamy mint yoghurt sauce — fresh mint leaves whipped through smooth, chilled yoghurt. It’s the ultimate cooling companion. On the side, a chunky tomato relish bursts with ripe tomatoes, onion, and a splash of lime juice for brightness and zing.

Why you’ll love it:
✅ Bursting with bold Cajun spice
✅ Perfectly balanced with a cool yoghurt dip
✅ Fresh, zesty relish for extra pop
✅ Light, healthy and full of flavour

Serve it with a crisp green salad, warm flatbread or fluffy rice — and you’ve got a dish that’s as satisfying as it is simple.

Next time you’re planning a midweek dinner or hosting a relaxed weekend lunch, try our Cajun Style Blackened Fish — it’s a guaranteed crowd-pleaser.

Ready to spice up your plate? Bookmark this one and enjoy the taste of the Deep South with a fresh, Mediterranean twist!

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

• 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
• SERVE WITH FRESH LIME AND PARSLEY SPRIG