This Cajun Blackened Fish is a simple and delicious weeknight dinner. This dramatic looking dish is actually simple to make, requiring just a few spices, a piece of fish and a hot pan! Serve it with your favorite summer side and you’ve got dinner in under 20 minutes!
Cajun Blackened Fish Recipe
While this Cajun Blackened Fish may sound complicated (blackening a fish? huh?) it’s actually dead-simple and SO DELICIOUS. And since fish cooks quickly, this dinner can be on the table in around 20 minutes! All it requires is mixing up a few spices to make a Cajun Seasoning blend, rubbing it on the fish and cooking it quickly in a hot pan to get a nice sear! Serve this dish up with your favorite seasonal side, preferably something simple to throw together (like this Corn and Avocado Salsa) and dinner is ready!
How to Blacken Fish
Blackening refers to a cooking technique of coating something in a spice blend and then quickly searing it off in a pan. The spices take on a nice toasty flavor and it has a dramatic finish to it with a crust! You want to cook the fish off quickly so that it forms that crust and so that it just toasts the spices instead of burning them.
What is in Cajun Seasoning
We’ve used Cajun Seasoning previously in our Cajun Chicken Pasta recipe, and we’re using that tried and true blend here for this classic Cajun dish. In our blend we use these spices:
What is the best type of fish to use with this recipe
We liked using this Cajun Seasoning with cod, but most any fish can work. Even some of the stronger flavored fish like salmon can work here because the cajun seasoning is bold enough to match it. Here are some options:
What to Serve with this Blackened Fish
Because this dish comes together so quickly it’s best to pair it with a simple side, preferably one that requires little cooking. Here are some options:
You can swap out the cod with most any other firm fish, even salmon!
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Want to know how to easily kick the flavor of your next dinner up a notch? We’re talking all about making your own Cajun Seasoning so you can do just that!
How to Make Cajun Seasoning
This savory spice blend packs a little heat, a lot of flavor and is sure to liven up your next meal! This bold Cajun seasoning blend, hailing from the state of Louisiana, goes well with everything from chicken, to pork, to fish and even vegetables!
Spice blends are great to make yourself because you get to control the flavor and the level of heat. We are partial to the proportions we have given in our recipe, but feel free to adjust to your desired amount. You likely already have almost all of the ingredients in your pantry, too!
What’s In Cajun Seasoning?
Salt (can omit for a salt free blend)
Cayenne pepper (for less heat lower or omit)
How to Use Homemade Cajun Seasoning
There are a lot of ways to use this blend! You can use it in the most obvious way to make Cajun Blackened anything. We’ve tried it out in this pasta, and bet it would be great on Popcorn or Corn on the Cob! It’s great on chicken, pork or veggies so give it a go the next time you are looking for a bold flavored meal.
How to Store Cajun Spice
Store in a jar with a tight fitting lid. We often will reuse our empty store-bought spice jars for when we make our own blends.
How long will it keep? So it’s not that spices go bad, it’s that spices lose their potency. It’s generally accepted that spices should last about a year once opened, but that’s assuming the store you are purchasing it from has a quick turnover rate and isn’t letting spices sit on the shelves for a while. If you are making this spice blend with spices that have been sitting on your shelf for a while your blend will lose its potency quicker. At the LCK test kitchen, if spices have been around for more than a year we toss and refresh with new ones.
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Place all ingredients in a jar and stir or shake to mix it up completely.
Close with a tight fitting lid and store for up to one year (see note).
Spices are best kept for one year, so if you are starting with older spices it may lose its potency sooner.
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These Moroccan Ground Chicken Burgers are packed with flavor and make for the perfect light chicken burger! You’ll love them paired with this delicious simple sauce.
Moroccan Ground Chicken Burgers Recipe
These healthy ground chicken burgers are my all-time favorite. They are light, flavorful, and perfect for a weeknight or weekend dinner. They are made with ground chicken and made special with added carrots and Moroccan flavors. And don’t forget to dress them up with all your favorite fixin’s and add that special sauce!
Making burgers from ground chicken can be a sticky situation! Mix up the ingredients with a silicone / rubber spatula to avoid getting your hands covered. Then when you are ready to form the patties make sure you have a bowl of fresh cold water near you. Having wet hands makes it easier to work with the chicken mixture!
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In a large bowl combine ground chicken with all remaining ingredients and mix well to combine. Form into 4 patties. If the chicken mixture is sticky, wet your hands before forming each patty.
Grease grill and heat to medium heat. Place burgers onto the grill and cook for 6 to 7 minutes on each side, or until fully cooked through.
While grilling whisk together sauce ingredients.
Assemble burgers and serve immediately.
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This Slow Cooker Apple Butter has no added sugar and is my all-time favorite Fall spread. It’s Whole30 compliant, paleo-friendly, and is so delicious! It’s filled with in-season fresh apples and fall spices that will make you’re home smell heavenly.
Slow Cooker Apple Butter (No Added Sugar)
While studying for my undergraduate degree at the University of Massachusetts Amherst I found a serious love for apple butter thanks to frequent visits to Judie’s Restaurant. Back before I changed my diet I would enjoy the giant popovers they served slathered with the most delicious apple butter.
It has been a while since I’ve been there, but I haven’t forgotten that apple butter and realized it was time to create a recipe of my own that wasn’t loaded with refined sugar. While I won’t be enjoying this apple butter on top of popovers anymore, rest assured there are plenty of ways to enjoy it, with this, on top of these, over these or with the biscuits in my book. But really, it’s amazing just by the spoonful.
There are loads of other apple butter recipes out there, some with long cooking time and some with short. I really feel like the longer and slower the cook, the more depth of flavor the apple butter has, so a 2-hour version just has never cut it for me. But aside from the prep and the finishing touches, this recipe is relatively hands-off and can even be done overnight.
What’s in apple butter?
Some apple butter recipes have tons of sugar. I never understand why because apples are naturally high in sugar. This version uses all the natural sweetness of apples to give it it’s flavor! Apple butter is essentially apples cooked low and slow for a long time until most of their moisture has evaporated and you are left with just the apple goodness!
No Sugar Added Apple Cider
How Do You Know When Apple Butter is Done?
You want the apple butter to be dark in color and quite thick, thick enough that when you pick it up by the spoonful it mounds on the spoon instead of dripping off.
Put everything in slow cooker. The cider or juice should not overpower apples. Cook on low for 10-12 hours.
At 10 hours, once apples are dark, immerse hand blender or transfer to a high speed blender and blend until smooth.
Put lid back on slightly ajar and let cook for the remaining 2 hours. If you're in a time crunch, place into a pot on the stove over medium-low heat and let simmer until thick.
Let cool, store in jars in the fridge for up to 1 week unless canning.
-If not as thick as you'd like, transfer to pot and cook over medium heat until thickens (use a lid, it will splatter)
-Very thick and spreadable. Perfect top spread on toast, or to top your favorite oatmeal, pancakes, or waffles!
Make it last a year! How to can this apple butter using the Water Bath Canning Method:
Heat water in a large, deep saucepot equipped with a lid. If you have a canning rack or a cooling cake rack, place the rack at the bottom of your saucepan. Bring the water to a simmer (not a boil) and carefully submerge your jars along with their lids for about 5 minutes or until warm. Make sure water is inside your jars to keep them submerged.
Carefully remove the jars and lids from the warm water with tongs and place on a cooling rack set over a kitchen towel. Pour the apple butter into each jar using a funnel, leaving at least 1/4 inch of space at the top. Make sure there are no air bubbles in the jam and that the rim of the jar is clean before securing the lid.
Cover your saucepan and bring the water to a boil over medium-high heat. Submerge the tightly closed jars in the boiling water for 10 minutes.
Take your saucepan off the heat and allow your jars to sit in the hot water for another 5 minutes.
Carefully take your jars out of the hot water and place on a paper towel. Check jar lids for seals by making sure the lids do not flex up and down when pressing the middle of the jar.
Store in a cool, dark place for up to one year! Once opened make sure to store in the refrigerator for up to one week!
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Burger night has been taking place often around here. It’s an easy go-to meal for the summer, for sure! I like getting creative with toppings and different bun alternatives. Lettuce leaves as a bun, sweet potato buns, or grilled portobello mushroom caps (along with the obvious bacon, lettuce, tomato, onion, smashed avocado toppings). Deeee-lish.
I used to use a hamburger seasoning that I loved. When we finally moved and bought our grill, I checked out that old handy seasoning only to find the ingredients weren’t working for me anymore. Instead of listing ingredients, the end of the list said ‘and other natural flavor.’ I’d rather know exactly what’s in the spice mix I’m eating, personally.