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spicy fish cooking adventure

Cajun Blackened Fish

This Cajun Blackened Fish delivers bold flavors with a perfect spice crust that seals in moisture while creating a crispy exterior. Ready in under 15 minutes, it's an impressive yet simple weeknight dinner option that transforms ordinary fish fillets into a restaurant-worthy meal.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Cajun
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon dried basil
  • 1-2 teaspoons cayenne pepper adjust to your heat preference
  • 1 tablespoon olive oil
  • 1 tablespoon dried parsley flakes
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 4 red snapper fillets or other firm fish like grouper, mahi-mahi, or catfish (about 1½ pounds total)
  • 1 teaspoon salt
  • 2 teaspoons dried thyme

Equipment

  • Heavy skillet
  • Mixing bowl
  • Flat plate

Method
 

  1. In a bowl, combine the salt, garlic powder, dried thyme, dried parsley flakes, dried basil, cayenne pepper, and black pepper to create your Cajun spice blend.
  2. Pour the spice mixture onto a flat plate, spreading it evenly.
  3. Press each fish fillet firmly into the spice mixture, ensuring both sides are generously coated.
  4. Heat the olive oil in a heavy skillet until almost smoking hot.
  5. Carefully place the spice-coated fillets in the hot pan and cook for approximately 2½ minutes on each side for fillets less than ¾ inch thick. For thicker fillets, increase cooking time slightly.
  6. The fish is done when it has a dark crust on the outside while remaining moist and flaky inside.

Notes

For a milder version, reduce the amount of cayenne pepper. The high heat is essential for achieving the characteristic blackened exterior without burning the fish. For best results, make sure your pan is very hot before adding the fish.
This dish pairs wonderfully with cooling sides like coleslaw or cucumber salad to balance the heat. Southern classics like creamy grits, dirty rice, or cornbread also complement the spicy fish perfectly.
Leftovers can be refrigerated for up to 2 days. Reheat gently to avoid drying out the fish, or enjoy cold in a salad.