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This Cajun Blackened Fish is a simple and delicious weeknight dinner. This easy dinner looks dramatic, but requires just a few spices, fish filets, and a hot pan. Serve it with your favorite summer side and dinner is served in under 20 minutes!
Easy Blackened Fish Recipe
While this Cajun Blackened Fish may sound, look, and taste complicated, it’s actually so simple! All it requires is mixing up a few spices from my Cajun Seasoning, rubbing it on the fish, then cooking it in a hot pan to get a nice sear and a crispy crust.
The toasty spices take on a smoky flavor and give the fish its “blackened” look, while the middle of the filets remain tender and flaky. This easy meal is healthy and simple, but tastes oh so fancy…and it’s ready in a total of 18 minutes!
What Does Blackened Fish Mean?
Blackening refers to a cooking technique in which something is coated in a spice blend, then quickly seared off in a pan. The result is a nice toasty flavor and a dramatic finish with a crust.
- Blackened Fish Seasoning: we’re making a homemade Cajun Seasoning with paprika, garlic powder, onion powder, fine sea salt, cayenne pepper, ground black pepper, and ground white pepper.
- Cod Filets: fresh is best! If all you have is frozen, be sure to thaw them first.
- Avocado Oil: for searing.
How to Make Blackened Fish
This Blackened Fish Recipe requires just 10 minutes of prep time!
- Season: In a bowl, mix together all of the seasonings. Rub the spices evenly over the fish filets, then shake off any excess.
- Cook and serve: Heat oil in a large skillet, then add in the fish. Cook until the flesh can be pierced with no resistance. Serve and enjoy!
What Fish to Use for this Blackened Fish Recipe
We loved the Cajun seasoning paired with cod, but really any fish will work. Even some of the stronger flavored fish like salmon can work. The Cajun seasonings is bold enough to match it, so feel free to switch things up.
Here are some other options:
Does Blackened Fish Taste Burnt?
Absolutely not! In this case, blackened does not mean burnt. Blackening is just a cooking technique.
The toasted spices can sometimes look burnt, but they just take on a smoky, toasty flavor that can’t be beat!
Tips and Notes
- Season well. Make sure the spices are covering the whole surface area of the fish. We want that insane flavor in every bite.
- Use fresh fish. I definitely prefer the texture and flavor of fresh fish, but if all you have is frozen that’s fine. Just be sure to thaw it first.
- Don’t over-cook. This may go without saying, but keep in mind that the fish will cook very quickly. Don’t over-cook or the texture won’t be nearly as good and the outside might actually get burnt.
Since this dish comes together so darn quickly, I recommend pairing it with a quick and simple side dish. Preferably one that requires little cooking. Here are some of my favorites:
- Avocado and Corn Salsa
- Jicama Kale Salad with Orange Lime Vinaigrette
- Easy Cucumber Salad with Lots of Herbs
How to Store
Leftovers will last in an airtight container in the fridge for 2-3 days or wrapped tightly in the freezer for up to 1 month.
To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the microwave.
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Cajun Blackened Fish
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- ½ teaspoon cayenne pepper for less heat lower or omit
- ½ teaspoon ground black pepper
- ½ teaspoon ground white pepper
- 4 cod fillets about 2 lb., skin removed
- 1 tablespoon avocado oil
- In a small bowl mix together the cajun seasoning.
- On a plate rub spice mixture on evenly on both sides of fish fillets, shaking off any excess.
- Heat oil in a large skillet over medium high heat.
- When hot, place fish in skillet and cook about 3-4 minutes on both sides until the flesh can easily be pierced without any resistance.
- Serve with avocado corn salsa or desired side.