Blackened fish
Blackened fish, from above
Non vegLouisiana

Blackened fish

A smoky, spice crusted fillet seared in a screaming hot pan. New Orleans heat in 15 minutes.

20 minTime
31 gProtein each
hotSpice
Blackened, not burnt1 chapter · 1 min read

Make it your way

Grandma's wayCajun spice crust, cast iron sear.
The original
289kcalsame
31 gproteinsame
1 gfibresame
20minutessame

Blackened fish.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish4 firm white fillets, such as bhetki or snapper
Butter3 tbsp, melted
Kashmiri chilli powder2 tsp, as paprika
Red chilli powder (indian red chili powder)½ tsp, as cayenne
Garlic2 cloves, grated, or 1 tsp garlic powder
Dried mixed herbs (italian seasoning)1 tsp thyme and oregano
Black pepper½ tsp
Salt1 tsp
Cooking oil (vegetable oil)2 tsp
Lemon1, in wedges

Method

4 steps
  1. 1Mix spices, herbs, garlic and salt.
  2. 2Brush fillets with melted butter and press into the spice mix.
  3. 3Heat a cast iron pan until smoking, add oil and fillets. Cook 2 to 3 minutes a side.
  4. 4Serve at once with lemon.
Serve it like this

Lay the fillet on a bed of rice or greens, lemon wedge on the side, with a spoonful of tartar sauce or a fresh salsa.

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Make it a meal

What goes with Blackened fish: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jambalaya55 min
Bread or rice Methi thepla40 min
On the side Coleslaw15 min
On the side Maque choux25 min
To drink Kokum sharbat25 min
Something sweet Malai kulfi60 min
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