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
- 1 tbsp parmesan cheese grated
- 1 lemon quartered
- 3 cloves garlic thinly sliced
- 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.