Craving a taste of Louisiana? Get ready to unlock the secrets to perfectly Cajun Blackened Fish, a dish bursting with smoky, savory, and subtly spicy flavors. We'll guide you through choosing the ideal fish and mastering a Goldilocks-approved spice blend that's guaranteed to tantalize your taste buds.
Ingredients
Let's look into the ingredients you'll need to whip up this awesome Roasted Cauliflower & Hazelnut Salad! You're gonna need one large cauliflower – cut into florets, about 650g. I usually just break mine apart; it's quicker!
Next, grab some extra virgin olive oil. We're talking two tablespoons. Got it? Don't skimp; it makes a difference! Then, it's half a teaspoon each of salt and pepper. Easy peasy!
For the salad, get a celery stalk and slice it thinly – about 0.5cm thick. You'll also want one-third cup of raw hazelnuts. And, okay this's a juicy touch, how about half a pomegranate?
And finally you're absolutely going to need, one cup of parsley leaves, lightly packed. Spice mixes are also a very important ingredient in certain dishes! We're almost there, seriously! These ingredients will be mixed with dressing and other components!
Preparation
Now that we've got all our goodies prepped and ready to go, I'll guide you through getting everything set up for the best cauliflower salad ever! First, let's get that oven cranked up to 425°F.
Next, give those cauliflower florets a good toss with two tablespoons of olive oil, half a teaspoon of salt, and pepper. Spread 'em out on a tray. I don't want them crowded!
Ready to toast those hazelnuts? Lower the oven temp to 320°F. Spread those little guys on another tray. Watch them carefully; five minutes should do the trick, until they smell amazing. Let 'em cool a tad. You don't want burnt fingers when you chop them. Now they're ready for the mixer.
Celery time! Cut one stalk into thin slices, about 0.3" on the diagonal. It's almost salad time!
Cooking
I've prepped all the ingredients, so it is time to kick off the cooking! First, preheat your oven to 220°C/425°F. That's pretty hot – like a desert, but with dinner at the end.
Next, I toss the cauliflower florets with 2 tbsp of extra virgin olive oil, 1/2 tsp of salt, and 1/2 tsp of pepper. Spread them on a tray, making sure they aren't overcrowded, and I roast 'em for 20 minutes. Then, I flip them over and roast for another 5-10 minutes until they're golden brown.
Remember I have to pull them out before they get sad and soggy – nobody wants sad cauliflower.
I roast the hazelnuts for about 5 minutes until they smell amazing. Now I'm hungry too! These hazelnuts will add a nice toastiness.
Serving Suggestions
As for serving—I do have a couple of ideas for you! First, you could serve it over rice with a dollop of sour cream. I like jasmine rice – it's fragrant and soaks up all those yummy Cajun spices. You could also whip up a quick slaw with shredded cabbage, carrots, and a light vinaigrette dressing.
Or, and this is my favorite, blackened fish tacos! Warm up some corn or flour tortillas, add the fish—flaked, of course—then top it with avocado, some pico de gallo, and a squeeze of lime. I tell you what, don't forget a drizzle of that cilantro-lime sauce. For a different take on fish tacos, you could also use a smoky chipotle rub for extra flavor.
You can also try Ottolenghi's Roasted Cauliflower & Hazelnut Salad; it's got pomegranate seeds and allspice. It's a unique side dish that offers a tasty alternative. Just don't let your cauliflower get soggy—no one wants that!
Short Recipe Version
Cajun Blackened Fish
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 2
Ingredients:
- 2 (6-ounce) fish fillets (e.g., catfish, cod, or snapper)
- 2 tablespoons Cajun seasoning
- 2 tablespoons butter, melted
- 1 lemon, cut into wedges
Instructions:
- Coat fish fillets evenly with Cajun seasoning.
- Heat a large cast-iron skillet over high heat until smoking hot.
- Add melted butter to the hot skillet.
- Place seasoned fish fillets in the skillet.
- Cook for 2-3 minutes per side, until blackened and cooked through.
- Serve immediately with a lemon wedge.
Nutrition Information (per serving, estimated):
- Calories: 350
- Protein: 40g
- Fat: 20g
- Carbohydrates: 5g