Cajun Blackened Fish
Our new Cajun blend is tailored to prepare a blackened fish or poultry. Blackening seals the juice in the fish or meat in the seasoning crust. Use an outside grill to avoid a kitchen filled with smoke. However, blackening is not required to make a delicious dinner with this Cajun blend. Traditional frying works great as well.
- 1 lb fish filet salmon, halibut, sea bass, catfish, or haddock
- 3 cloves garlic thinly sliced
- 1 lemon quartered
- 1 tbsp parmesan cheese grated
- olive oil
- vegetable oil
- salt & pepper
Blackened Culinary Spice Kit
- Paprika, garlic, yellow mustard, onions, black peppercorns, oregano, cumin, cayenne, thyme, bay leaves, celery seeds
- ▪ green asparagus or endives steamed
- ▪ coleslaw or green lettuce salad
- ▪ pearl couscous, orzo pasta, or rice
- ▪ sweet potatoes cooked or baked
In a POT, heat 1 tbsp olive oil over medium heat.
Add 1 tbsp butter, garlic, and asparagus.
Season with salt & pepper to taste.
Cook over low heat for about 5 minutes. Flip the asparagus occasionally.
Scoop the asparagus out and keep it warm.
In the same POT, careful of splatters, add 1 cup of water, parmesan, and salt & pepper to taste.
Mix well and bring to a boil.
Turn off. Keep warm.
Season fish with Blackened spices and salt to taste.
In a PAN, heat 1 tsp vegetable oil (not olive oil!) to smoking hot.
Stir in 2 tbsp of butter. Add fish.
Flip the fish when one side is blackened.
Lower the heat if the fish needs more time to cook through.
Serve the fish with lemon, asparagus with sauce, and your selected additional side/s.
▪ Alternatively, fry the fish over medium heat.
▪ Substitute the fish with chicken breast pounded down to 0.5-inch thickness.