|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||61%|
|Saturated Fat 29g||145%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The traditional way to blacken fish is in a heavy cast-iron skillet over high heat. The advantage of cooking it outdoors on the grill is that you won't fill the kitchen with smoke. That makes this simple Cajun barbecue recipe great for outdoor entertaining and camping.
Many types of fish work well for this blackened fish recipe. It needs to be a firm fish; otherwise, it will fall apart under the intense heat. Bass, catfish, cod, pollock, snapper, and tilapia are just a few good choices for blackening fish. The fish fillets are dredged in melted butter, then covered in a Cajun blackening seasoning before placed in the skillet on a hot grill and cooked in more butter.
While you might be able to find it at some stores, the blackening blend is easy and inexpensive to make at home. The dry rub uses common ingredients like paprika, oregano, thyme, pepper, garlic, and salt. For that signature Cajun spice, you'll also need a good amount of cayenne pepper. It uses more cayenne than a typical Cajun seasoning, which is key to getting that blackened look and taste on the fish.
Serve this flavorful fish dish with your favorite barbecue sides. It's excellent alongside classics like potato salad and grilled corn on the cob and equally tasty with garden-fresh recipes like grilled eggplant or zucchini.
12 ounces (1 1/2 cups) unsalted butter, melted, divided
6 firm fish fillets (about 1/2- to 3/4-inch thick)
3 tablespoons Cajun blackening spices
Gather the ingredients.
Preheat the grill with a heavy cast-iron skillet or griddle on the grill. Get it good and hot, about 15 to 30 minutes.
Reserve 12 tablespoons of melted butter for serving and pour the rest into a shallow dish.
Dip each fillet into butter.
Sprinkle Cajun blackening spices on both sides.
Place into the skillet and cook for 2 to 3 minutes or until the bottom is almost black but not burned.
Carefully flip so fillets do not break.
Pour about a teaspoon of butter on the cooked side and continue cooking about 2 to 3 minutes or until the fillet is finished (internal temperature of 150 F).
Remove fish from pan and place onto a large platter or individual plates.
Serve immediately with 2 tablespoons of butter for dipping. Enjoy.
- It's best to cook about two fillets at a time. Wipe the skillet clean between each batch of fillets and keep the temperature nice and hot.