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polenta, fish and peppers in a white bowl
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4.84 from 6 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