Spicy Blackened Fish (Cajun Fish)

Preparation: 10 mins | Cooking: 10 mins | Serves: 4 adults | Skill Level: Easy

Ingredients

• 4 fish fillets of choice (any white fish works).
• 2 tbsp smoked paprika
• 1 tbsp cayenne pepper
• 1 tbsp onion powder
• 1 tbsp ground cumin 
• 1 tsp mustard powder
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1 tsp sea salt/rock salt
• ½ tsp dried basil
• ½ tsp dried oregano
• ½ dried thyme
• ½ cup melted butter

Method

• In a mixing bowl, combined all the herbs and spices ensuring they are fully mixed together.
• Heat to medium-high a heavy based cast iron skillet/frying pan adding a little sunflower or grape-seed oil
• Brush each fish piece with the melted butter and rub in the spice mix.
• Fry the fish on each side for approx 3-4 min depending on thicken, until blackened and cooked through.
• Serve immediately with either plain or Creole (cajun) rice.

Mango Drizzle (optional)

• One ripe mango cored and chopped
• ½ bell pepper chopped
• 2-3 tbsp lime juice
• 1 tsp cayenne pepper
• ½ onion chopped
• ½ tsp onion powder
• ½ cup of coriander
• ½ cup mint leaves
• ½ tsp cumin
• black pepper
• salt to to taste

Place all in a blender and blend until smooth, drizzle over your fish and rice.

Tips & Alternatives

• Using a white meaty fish like cod or barramundi works best, although any fish works fine, simply adjust cooking time to ensure the fish is cooked as required.
• The spice mix works just as well with chicken, prawns/shrimp, lobster tail, even steak if you like.
• This would usually be served with a Cajun rice, but plain rice works of course or simple boiled potatoes also.
• Top with a mango salsa or mango drizzle for a little extra kick.
• The above quantities are for 4 fish pieces, usually I will double and even triple the herbs and spice quantities and keep in an airtight container. It will keep for at least 2-3 months.