Blackened Sea Bass

Total Time:
45 min
15 min
30 min

4 servings

  • 4 (7-ounce) sea bass, skinless fillet
  • Cajun spice mix, recipe follows
  • 1/4 cup vegetable oil
  • 8 slices challah (loaf style, not braided)*
  • Mayonnaise, as a dressing
  • Ketchup, as a dressing
  • Grated horseradish in vinegar, as a dressing
  • Cajun Spice Mix:
  • 1/4 cup kosher salt
  • 1/4 cup cayenne powder
  • 1/4 cup paprika
  • 1/4 cup garlic granules
  • 1/4 cup black pepper
  • 2 tablespoons onion granules
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • Preheat oven to 350 degrees F.

  • Heat a skillet over high heat. Dredge fish in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.

  • It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.

  • Toast the slices of challah and spread 4 of the slices with mayonnaise. In a small bowl, mix some ketchup with some grated horseradish. Spread this mixture on the other 4 slices of bread.

  • *Cook's Note: if loaf challah cannot be found individual rolls: aqua bread, Kaiser, potato, or egg-bread rolls are all fine. Also, cocktail sauce can be used instead of the ketchup and horseradish mixture.

Cajun Spice Mix:
  • Mix well. Store in glass or plastic container with lid.

  • Yield: about 1 1/2 cups

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