Cajun Blackened Fish Video Food

CAJUN BLACKENED FISH {+ VIDEO}

Steps:

• Combine Spice Mix in a shallow dish and mix.
• Coat both sides of the fish fillets with the Spice Mix, shaking off excess.
• Heat oil in a large heavy based skillet over medium high heat.
• Add fish and cook until the rub turns black, then flip and cook the other side until the fish is cooked to your taste. (Note 2)
• Serve immediately. I served mine with a buttery Corn Rice Salad - refer to the Notes for the recipe.

CAJUN BLACKENED FISH

Steps:

• Mix pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together in a small bowl to create the Cajun Blackening Mix.
• Pour the Cajun spice mix on a tray.
• Press the fish into the Cajun spice mix on both sides.
• Fry in a hot cast iron pan coated with oil and sear until fish is cooked and spices are blackened.
• Serve with your favorite cajun side dishes.

BLACKENED FISH

Steps:

• Mix first 8 ingredients together, and drench the fish in the mixture.
• Drizzle with melted butter and sauté in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side.
• Turn and repeat on other side.
• Serve with lemon wedges.

CAJUN BLACKENED REDFISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
• Dip the filets into the melted butter, then coat with the seasoning mixture.
• In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
• Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

CAJUN STYLE BLACKENED CATFISH

Steps:

• NOTES: You MUST use butter or oil; margarine will not work.
• A large cast-iron skillet works best for this, but any large non-stick skillet will work.
• This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
• This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
• Mix all dry ingredients together.
• Coat fillets evenly with mixture.
• Heat small amount of butter or oil in skillet until hot.
• Place fillets in skillet.
• Cook 3-5 minutes on each side.
• Change butter or oil if it gets too black.

CAJUN BLACKENED SNAPPER

Steps:

• Heat a heavy non-stick skillet on medium heat in a well-ventilated area for 10 minutes or until it is very hot.
• Sprinkle seasoning over both sides of the fish to coat well.
• Cook the fish in the pan for 3 minutes or until the bottom is dark brown.
• Drizzle 4 gms.
• butter over each fillet.
• Gently turn the fish over.
• Carefully drizzle the blackened side of the fish with the remaining butter.
• Cook for 3 minutes or until the underside is dark brown and the fish is opaque throughout.
• Serve immediately drizzled with lemon juice.

CAJUN BLACKENING DRY RUB

Steps:

• Mix all ingredient together and store in airtight container up to 2 weeks.