← All recipes

Blackened Fish 01

Blackened Fish 01 comes together with Cayenne Powder, Ground Black Pepper, Ground White Pepper, and Garlic Powder. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Cajun spice mix (recipe follows)

2. 2

   Mix spices very well, and store in an air-tight container. Or, use a commercial Cajun spice mix such as Paul Prudhomme's.

3. 3

   Rinse fillets and pat mostly dry with paper towel.

4. 4

   Coat fillets with spice paste.

5. 5

   Coat skillet with small amount of canola or other high-heat oil, or oil spray (can be omitted, with slight risk of sticking depending on condition of skillet).

6. 6

   Arrange fillets in skillet.

7. 7

   Turn when half-done.

8. 8

   Cooking time will depend on heat, and thickness of fillets - a minute on each side would be enough for typical rockfish ("Pacific red snapper") fillets.

9. 9

   Serve with lemon or lime wedges.

10. 10

    Skin parts, and remove excess fat.

11. 11

    Rinse and pat mostly dry.

12. 12

    Coat with spice paste.

13. 13

    Arrange in hot skillet.

14. 14

    Cook 5 minutes on each side, or until spice paste darkens up.

15. 15

    Lower heat and continue cooking until done (juice should run clear, not pink, if a thick piece is pierced deeply with a knifetip), or finish in a 350 degree oven.