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    Home > Recipes > Seafood

    Cajun Fish with Sweet Peppers

    Published: Apr 25, 2022 · Modified: Oct 18, 2022 · by Jess Smith · Jump to Recipe · Leave a Comment · This post may contain affiliate links.

    cajun fish
    cajun fish
    cajun fish

    Cajun Fish with Sweet Peppers is a quick stove-top meal with spiced fish and tender sweet peppers. Finish the dish with a quick lemon-butter sauce that mellows out the bold, zesty Cajun flavors. 

    fish and peppers over polenta in a white bowl

    It’s not often that a recipe earns a place in our regular dinner rotation. With so many new recipes to test and perfect every week, we’re almost always eating something new, and only the absolute favorites make an appearance again and again. 

    But this Cajun fish…this is one that we will be making over and over for years to come. We have made it for guests, for fish Fridays (during Lent), and even twice in one week just because we were craving it. The real magic comes from the butter sauce with fresh green onions and a tiny bit of honey. It perfectly balances the spice of the fish. We love this dish over creamy polenta which gives it a bit of a shrimp and grits vibe, but it’s great over any cooked grain. Here’s how to make it!

    What is Cajun fish?

    Cajun fish is any type of fish coated in a Cajun, Creole, or Blackening spice blend and seared in a hot skillet or on a grill until it forms a dark, crisp crust. Cajun fish is usually spicy, but the level of spice can be adjusted by using more or less cayenne in the spice blend.

    What fish is best for blackening / Cajun seasoning?

    Because Cajun seasoning has such a bold flavor, it will work with almost any variety of fish. The blackened crust looks beautiful with white fish like mahi mahi, tilapia, snapper, halibut, or cod. It can also stand up to more hearty fish like salmon or swordfish.

    Cajun vs. Creole vs. Blackening Seasoning

    Cajun, Creole, and Blackening Seasoning refer to similar seasoning blends with paprika, thyme, garlic, and cayenne but they vary in the level of spice they include. Cajun seasoning is typically the most spicy. While Cajun and Creole seasoning can be used with any type of cooking method (including recipes that are boiled, like Shrimp Boil), Blackening seasoning is intended for recipes that are seared or grilled to give them a dark “blackened” crust. If you have a hankering to try another recipe in this family, check out this Blackened Cod recipe.

    sweet peppers and onions in a skillet

    Spices in Cajun / Blackening seasoning

    Cajun / blackening seasoning includes a mix of dried herbs and spices with cayenne pepper to give it heat. The key flavors are paprika, onion powder, dried thyme, garlic powder, and salt and pepper. This seasoning blend is usually spicy, but if making the seasoning blend yourself, you can adjust the amount of cayenne pepper to make it more or less spicy.

    Homemade Cajun spice blend recipe

    To make a homemade Cajun / blackening spice blend, combine:

    • 1 Tablespoon Smoked Paprika (sub regular paprika)
    • 1 teaspoon Dried Thyme
    • 1 teaspoon Onion Powder
    • 1 teaspoon Garlic Powder
    • ½ teaspoon Kosher Salt
    • ½ teaspoon Black Pepper (preferably fresh-cracked)
    • ½ teaspoon Dried Oregano
    • ¼ teaspoon Cayenne Pepper, more or less to taste

    Store in an airtight container at room temperature. Best if used within 3 months. 

    green onions in a skillet

    Variations

    • Make it gluten-free - This recipe is naturally gluten-free but make sure that your spice blend is certified gluten-free (or make it yourself using the recipe below).
    • Make it vegetarian - Use thinly sliced tofu in place of the fish.
    • Use another protein - This is great with thinly sliced chicken or beef instead of the fish. 

    What to serve with Cajun Fish

    • Polenta or Grits
    • Rice (regular or coconut rice ) 
    • Quinoa
    • Couscous
    • Corn, Tomato, and Avocado Salad
    • Pesto Pasta Salad
    • Bacon, Corn, and Avocado Salad

    Favorite Tools

    • Lodge Cast Iron Skillet - I use this 10.5-inch cast iron skillet nearly every day. To keep it seasoned, just be sure to dry it well and rub it with some oil before storing it (this will prevent rust and keep it seasoned). 
    • Global Chef’s Knife - You only really need one chef's knife to use for everything and this is my favorite. I've had it for 7+ years. It's incredibly lightweight. If you, like me, are under 5'4", the 6-inch is a perfect size (if you're taller, get the 8-inch).

    fish, peppers and polenta in a white bowl
    polenta, fish and peppers in a white bowl
    Print Recipe
    4.78 from 9 votes

    Cajun Blackened Fish with Sweet Peppers Recipe

    Cajun Fish with Sweet Peppers is a quick stove-top meal with spiced fish and tender sweet peppers. Finish the dish with a quick lemon-butter sauce that mellows out the bold, zesty Cajun flavors.
    Serve over polenta, grits, rice, quinoa, or couscous.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Main
    Cuisine: American
    Keyword: fish dish, gluten free, seafood
    Servings: 4
    Calories: 307kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $10.00

    Equipment

    • Mixing Bowl
    • Skillet

    Ingredients

    • 3 Tablespoons Unsalted Butter
    • 1 ½ Tablespoons Lemon Juice
    • ½ teaspoon Ground Cumin
    • ½ teaspoon Honey
    • 1 ½ pounds Fish, sliced into 3-inch pieces (see note)
    • 1 Tablespoon Cornstarch
    • 5 teaspoons Cajun / Blackening Seasoning
    • ¼ teaspoon Black Pepper
    • 3 Tablespoons Cooking Oil, divided
    • 3 cups sliced Bell Peppers, use a mix of red and yellow / orange (I like to use baby sweet peppers in this)
    • 1 cup thinly sliced Red Onion
    • 4 stalks Green Onions, thinly sliced
    • Cooked polenta, grits, rice, quinoa, or couscous, for serving

    Instructions

    • Combine butter, lemon juice, cumin, and honey in a small bowl (no need to stir them together, just measure them into a bowl together). Set aside.
    • Pat fish dry with paper towels. Stir cornstarch, Cajun seasoning, and black pepper into fish stir until evenly coated. Refrigerate until ready to use.
    • Heat a large skillet with 1 Tablespoon cooking oil over medium heat. When oil is shimmering, add bell peppers and onions with a pinch of salt. Saute until very tender, 4 to 5 minutes. Set aside, covered to keep warm.
    • Return skillet to heat and add remaining 2 Tablespoons cooking oil. Working in batches (and adding more oil as needed) sear fish until flakey and cooked through, 2 to 3 minutes per side. Transfer fish to the covered bowl with peppers and onions.
    • When all of the fish is cooked, add butter-lemon juice mixture to heated skillet. Cook, scraping up any browned bits on the bottom of the pan, until butter is completely melted and sizzling.
    • Remove pan from heat and stir in green onions. Pour butter sauce over fish and peppers.
    • Serve fish and peppers over polenta, grits, rice, quinoa, or couscous.

    Notes

    Fish - Almost any type of fish will work, but look for boneless, skinless filets to make them easy to slice. I prefer a firm white fish like Mahi Mahi (used in the recipe photos above) or Snapper, but a more tender fish like cod will work. Salmon also works well. 
    Cajun Seasoning / Salt - If using store-bought Cajun / blackening seasoning check the ingredients (or taste it before adding it to the fish). Most varieties include salt, but if for some reason yours doesn’t, add ½ teaspoon of salt when you add the Cajun seasoning. 
    Want to make your own Cajun seasoning? Just combine the following:
    • 1 Tablespoon Smoked Paprika (sub regular paprika)
    • 1 teaspoon Dried Thyme
    • 1 teaspoon Onion Powder
    • 1 teaspoon Garlic Powder
    • ½ teaspoon Kosher Salt
    • ½ teaspoon Black Pepper (preferably fresh-cracked)
    • ½ teaspoon Dried Oregano
    • ¼ teaspoon Cayenne Pepper, more or less to taste

    Nutrition

    Calories: 307kcal | Carbohydrates: 16g | Protein: 36g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 100mg | Potassium: 913mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5117IU | Vitamin C: 150mg | Calcium: 54mg | Iron: 2mg

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

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