Cajun Blackened Fish {+ Video}
Prep
5m
Cook
5m
Total
10m
This Cajun Blackened Fish recipe features a blend of paprika, cumin, and other spices for a flavorful crust on firm white fish fillets. Cooked in extra virgin olive oil, this dish is perfect for a quick and easy weeknight dinner. Check out the video for step-by-step instructions.
Ingredients
4 servingsSpice Mix
To Cook
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 344kcal 17%
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Fat 16g 24%
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Saturated Fat 3g 15%
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Carbohydrates 11g 3%
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Fiber 3g 12%
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Sugar 4g 8%
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Protein 37g 74%
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Cholesterol 94mg 31%
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Sodium 751mg 31%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. I used skinless gem fish fillets that I cut in half. You can use any firm fish fillets you want actually! It works really well even with salmon and tuna. The flavour of the spice rub is very strong so it stands up well even with "fishy" fish (like Mackerel).
2. The cook time for fish will differ depending on size. My fillets were 150g/5oz each and about 1.5cm / 3/5" thick at the thickest part. They were at room temperature and took about 2 minutes on each side.
3. Buttery Corn Rice - Combine cooked corn kernels (I usually use frozen), cooked day old rice, chopped shallots/scallions with melted butter, salt and pepper.
4.Nutrition per serving, fish only.
2. The cook time for fish will differ depending on size. My fillets were 150g/5oz each and about 1.5cm / 3/5" thick at the thickest part. They were at room temperature and took about 2 minutes on each side.
3. Buttery Corn Rice - Combine cooked corn kernels (I usually use frozen), cooked day old rice, chopped shallots/scallions with melted butter, salt and pepper.
4.Nutrition per serving, fish only.
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