Cajun Blackened Fish

Published On: May 01 2012 09:50:47 AM CDT   Updated On: May 01 2012 10:21:02 AM CDT

May 1, 2012: Bayou City Seafood Sauce is the perfect topping for Cajun Blackened Fish from H-E-B.


Fish of Choice -- Snapper or Tilapia work well

2 Tablespoon Adam's Reserve: Cajun Rub

1 Tablespoon Grape Seed Oil


1.     Preheat a large Skillet 10 minutes. Cast iron works great. Also, for filets thicker than 1 inch, pre-heat oven to 400 F.

2.     Add oil to hot pan. Place fish in pan and don't touch it for 4 minutes, flip only once, and repeat, filet should be golden brown and delicious.

3.     Deglaze pan with white wine if you have it on hand.  For thicker filets, remove from pan and place in oven until cooked through.


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