Cajun Style Blackened Sea Bass

    25 min

    A delectable recipe for sea bass fillets. 'Blackened' fish and sometimes chicken is a hallmark of Cajun cuisine. A mixture of spices and butter coats the fish, which is then pan fried at high heat on, traditionally, a cast iron frying pan.

    190 people made this

    Serves: 4 

    • 2 tablespoons paprika
    • 2 teaspoons cayenne pepper
    • 1 1/2 teaspoons ground white pepper
    • 1 1/2 teaspoons ground black pepper
    • 1 tablespoon salt
    • 2 teaspoons onion powder
    • 2 teaspoons garlic granules
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 4 (175g) fillets sea bass
    • 340g butter, melted

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic granules, thyme and oregano.
    2. Heat a large cast iron frying pan over high heat for 10 minutes, or until extremely hot.
    3. Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot frying pan. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.


    You could also use salmon or red snapper fillets for this recipe.

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    Reviews in English (163)


    This recipe was fabulous! I cooked it on the grill, instead of in a skillet and served it on a bed of linguine in a garlic butter sauce. The subtlty of the linguine balanced well with the boldness of the snapper.  -  01 Aug 2003  (Review from Allrecipes US | Canada)


    I have been looking for a seasoning mix to use for blackened fish and chicken. This was really easy and the snapper was great! I also put the spice mix in my steamed cauliflower and it was wonderful, too. I highly recommend this recipe.  -  08 Jul 2002  (Review from Allrecipes US | Canada)


    This was pretty good. I used it on fresh Tilapia fillets since I couldn't find red snapper. Using a cast iron skillet works great.  -  07 Sep 2002  (Review from Allrecipes US | Canada)

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