Cajun blackened Chilean sea bass
Delicate, melt-in-your-mouth sea bass with a crusty coat of Cajun blackened spice.
Each forkful of this Cajun blackened Chilean sea bass gives you a taste of soft and tender flaked fish coated with just the right amount of spice for an amazing dining experience. You’ll be hooked from the first bite, I guarantee it.
- 2 pieces Chilean sea bass
- 1/4 cup olive oil
- 1 1/2 tablespoon Cajun blackened spice*
Preheat oven to 450° F. Line a shallow baking dish with parchment paper.
Mix olive oil and spice to create a paste.
Use a pastry brush to coat the fish generously with olive oil paste.
Bake for 13-15 minutes, or until fish juices run clear.
*To make your own Cajun blackened spice, combine 1 teaspoon each of fine sea salt, paprika, basil, dehydrated onion, dehydrated garlic, brown sugar, and 1/2 teaspoon ground mustard, black pepper and natural smoke flavor.
Related Topics: Fish