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Cajun Blackened Fish

Traditionally this dish has been made with the locally caught redfish, but it's also great with any whole or filleted white fish. It goes with so many things, including salmon, meats and vegetables.

A bold rub that flavours fish and meat and gives it a spicy kick. The combination of spices and herbs goes dark when it cooks, hence the name blackened. Great cooked on any grill or in a shallow frypan.


  • fish fillets of your choice

  • Spice&Easy Ragin Cajun Blend

  • 1tbsp olive oil

  • fresh cut lemons


  • Press a heaped tablespoon of Spice&Easy Ragin Cajun Blend onto each fillet so that both sides are liberally coated.

  • Allow the fish to sit for 15 minutes at room temperature prior to cooking.

  • In a large skillet, heat the oil over medium-high heat.

  • Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side.

  • Sprinkle with lemon juice and transfer the fillets to serving platter.

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