Keywords
Search:

Blackened Cajun Fish

By The Canadian Living Test Kitchen

Tested till perfect

62 people added this to their Recipe Box
Bookmarks
Blackened Cajun Fish

This recipe makes 4 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Ingredients

    2 tbsp (25 mL or 1 tsp/5 mL dried) each chopped fresh thyme and oregano
    2 tbsp (25 mL) paprika
    1 1/2 tsp (7 mL) chili_powder
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) each hot_pepper flakes and ground pepper
    4 firm-fleshed fish fillets (such as swordfish, red_snapper, monkfish, catfish, whitefish or grouper)
    1/4 cup (75 mL) clarified Unsalted_butter
    Lemon wedges

Preparation

In shallow dish or bowl, combine thyme, oregano, paprika, chilli powder, salt, hot pepper flakes and pepper.

Heat large cast-iron skillet over high heat until pan begins to turn white, about 5 minutes. Brush both sides of fillets with butter. Dip each into herb mixture; drizzle fillet with some of the butter.

Place fillets in hot skillet; cook, turning once and drizzling with 1 to 2 teaspoons (5 to 10 mL) more butter, for 6 to 10 minutes or until fish is opaque and flakes easily when tested, reducing heat if herb mixture begins to burn. Serve with lemon.

Related content

Contests

All contests



Most popular videos

  • Slow Cooker Butter Chicken

    We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.

  • Slow cooker pulled pork

    Watch how to create this tender, succulent pulled pork recipe with minimal effort and positive results every time.

  • 5 effective ab exercises

    Canadian Living fitness expert Pamela Mazzuca Prebeg shows you how to tone your abs with five exercises you can do at home.