1. If the fish is frozen, thaw it to room temperature.
2. Preheat the oven to 350 degree F.
3. Heat a large sauté pan over high heat. Drizzle olive oil and heat.
4. Pat the fish fillet dry with a paper towel then place it skin side down and sprinkle generously with the Cajun spice seasoning.
5. Carefully lift and place the fish fillet, skin side up and herb crust side down, in the pan. Sear the fish for a 5 minutes until almost cooked.
6. Using a slicer, or pancake turner, carefully lift the fish and transfer it, skin side down, on a baking sheet lined with foil.
7. Bake in the hot oven for 3 to 5 minutes, keeping a check on it, until fish flakes easily.
8. Lift the fillet and plate.
9. Garnish with coriander and serve with salsa sauce, lemon wedges, sour cream or even guacamole.
Most folks associate blackened with redfish, but other fish blacken just as well, such as white fish, catfish, or salmon. There is only one word to describe this fish fillet dish, “ Super easy”. It is so quick and easy that thawing out the fish takes more time than cooking it. Any kind of white fish fillets will work for this simple, spicy Cajun blackened fish. Instead of dipping the fillets in melted butter, brush it generously with olive oil and serve it with salsa or guacamole!