Saturday, February 27, 2016


Paul Prudhomme made Cajun Blackened Fish popular and now everyone has their own variation of that recipe. I use a smoked paprika for Cajun cuisine and a sweet paprika for Creole. I also added a little lemon pepper to complement the fish. Use any firm fish that you prefer, such as cod, halibut, or catfish. I also prefer to cook this in my cast-iron skillet outside on a barbecue grill. If you cook the fish in your kitchen, use your exhaust fan so you don't set off your smoke alarm.

Cajun Seasoning
2 t smoked paprika
1 t sea salt
1 t ground black pepper
½ t garlic powder
½ t onion powder
½ t lemon pepper
½ t dried oregano
½ t dried thyme
¼ t cayenne pepper

2 (6 oz to 8 oz) fish fillets 
¼ cup unsalted butter, melted
Lemon wedges, for serving
Chopped scallions (green onions) for garnish, if desired

In a small bowl, mix together the Cajun Seasoning ingredients and set aside.

Heat a cast-iron skillet over hot coals for 3 to 4 minutes. Do not add oil to your skillet.

Drizzle fish with half of the melted butter and half of the Cajun Seasoning.

Place fish in the hot skillet, seasoned side down. 
Drizzle the tops with the rest of the butter and Cajun Seasoning. 
Cook for about 3 to 4 minutes on each side.

Carefully remove with a large spatula to a platter and shut down your grill.
I would suggest leaving your skillet in the closed grill overnight or until the grill and skillet cool down.

Place the fish on two plates with a side of your favorite coleslaw or dirty rice and cornbread.

Serves 2