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Cajun Sea Bass recipe

Cajun Sea Bass recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Sea bass

A super flavourful sea bass recipe that uses storecupboard herbs and spices to create true Cajun flavour. The trick to 'blackening' the sea bass fillets is a really hot pan that sizzles when water hits it. You could also use red snapper fillets for this recipe.

197 people made this

IngredientsServes: 6

  • 1 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon garlic granules
  • 1/4 teaspoon dried oregano
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 6 (175g) fillets sea bass
  • salt to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. On a large piece of greaseproof paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic granules and oregano.
  2. In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the sea bass fillets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the fillets with the seasoning-mixture.
  3. Heat a large cast-iron frying pan over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

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Reviews & ratingsAverage global rating:(136)

Reviews in English (108)

This was amazing. The flavour was so good. I didn't change a thing. we had it with baby boiled potatoes and salsa. This is going in my recipe book.-22 Sep 2017

by Rainie13

This recipe turned out pretty well overall. I cooked the fish in a regular non-stick pan, cut out most of the butter (I used the olive oil instead), and added a splash of fresh lemon juice to the fish as it was cooking. Because I'd read the reviews before making the recipe, I cooked the fish on medium (covered, five minutes on each side), and didn't have any problems with it burning or smoking.-02 Apr 2007


This was really great....a bit spicy but we love spicy. I rubbed the seasoning on the fish and let it marinade in the refrigerator for an hour then I baked it in a 350 degree oven for 20 minutes (lightly grease baking pan). Served over broccoli/cheese rice with a side of spinach. YUMMY!-20 Jul 2007

James Martin's Cajun sea bass with lime beurre blanc

Following on from his successful French adventure, James Martin has taken a trip Stateside to explore its foodie delights - beyond the burgers and fried chicken he’s discovered some of the best food he’s ever eaten.

James in the kitchen ahead of his new ITV series, to bring Phillip and Holly a taste of New Orleans with his Cajun sea bass with lime beurre blanc.

4 X 125G (4 1/2OZ) sea bass fillets (scaled and pin boned) 1 corn on the cob 1 tablespoon olive oil

1 tblsp sea salt 2 tblsp garlic salt 3 tblsp onion salt 4 tblsp paprika 1 tblsp freshly ground black pepper 2 tsp cayenne pepper 1 tsp dried oregano 1 tsp dried thyme

For the lime beurre blanc

250g (1 cup 2 tblsp) chilled unsalted butter, diced 1 large shallot or small red onion, diced 1 garlic clove, chopped 4 tblsp white wine 1 lime zested and juiced

Mix together all the spices for the Cajun rub. Now put a few tablespoons of it into a shallow dish. Add the snapper fillets and rub the mixed spices all over the fish to coat.

Rest the corn on the cob on a board and use a sharp knife to slice the corn off the cob

Place a large non-stick frying pan over a medium heat. Add the oil and a knob of butter (use a knob from the sauce) and allow to melt. When the butter is foaming, pop the fish in, hold it down to stop it curling and add the corn to the pan, alongside the fish. Cook for 4-5 minutes, flip the fish over and take the pan off the heat.

Meanwhile, put the shallot (or red onion), garlic and wine into a medium saucepan and bring to the boil. Simmer the mixture until the liquid as reduced by half. Turn the heat down to very low and slowly whisk in the cold butter, a little at a time, whisking well between each addition to make a thick sauce. Whisk in the lime zest and juice. Take the pan off the heat and pass the sauce through a fine sieve into a bowl. Keep the bowl in a warm place (not hot) and discard what’s left in the sieve.

To serve, spoon the corn into the centre of four plates, top with the fish and spoon the sauce all around.

James’ tip: you will have lots of Cajun rub left over. This can be stored in an airtight jar in the cupboard.

Chicken and andouille is my favorite of the classic gumbo combinations, the chicken tender and filling and the sausage adding a rich spike of heat. Make it a day or two in advance for the best flavor and reheat it slowly so that the chicken meat does not fall apart. It freezes exceptionally well and is a great choice for parties or tailgating. Don’t skip the white rice—gumbo isn’t gumbo if it isn’t served over a mound of rice—or the hot sauce at the table. — Emeril Lagasse

Sea Bass is usually carried even in in-land grocery stores, as it is a seafood staple and is priority shipped all over the world. You can also buy frozen fillets at most grocery stores, or even opt to have it flown to you, fresh, direct from a fish market.

Sea Bass is a broad label that includes many different kinds of fish. Any flaky white fish will work as a substitute for Sea Bass. Look for fish like halibut, sablefish, black cod, branzino, flounder, or red snapper.

If you like seafood or would like to experiment with more seafood recipes, here are a few more you might like:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

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.

Sarah F. Berkowitz is a foodie and writer. Born in Israel, she lives in the deep South and enjoys feeding friends, family and random strangers home-cooked meals.

Recipe Summary

  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • lemon pepper to taste
  • sea salt to taste
  • 2 pounds sea bass
  • 3 tablespoons butter
  • 2 large cloves garlic, chopped
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 ½ tablespoons extra virgin olive oil

Preheat grill for high heat.

In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.

In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.

Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.


I am back with another cajun recipe because I just love the flavor it brings to dishes so much.

You might remember around Mardi Gras I shared this Shrimp Creole Recipe.

I love the spice that is in cajun food and it pairs so nicely with shrimp.

Today&rsquos Easy Cajun Shrimp Recipe is one that we make a lot in my house.

It has that kick you love but also a touch of sweetness with the honey.

My kids really like shrimp and we rotate between Lemon Garlic Shrimp Pasta, Cajun Pasta with Chicken Sausage and Shrimp, this Honey Garlic Sriracha Shrimp and this Air Fryer Coconut Shrimp.

I think out of all of those recipes my favorite is today&rsquos Easy Cajun Shrimp Recipe.

You can have this on the table in under 15 minutes.

Sometimes I will serve this alongside rice, pair it with pasta or just serve it with a simple vegetable side dish like these Creole Green Beans.

Block Island Striped Bass with Brown Butter, Capers, and Lemon

This simple dish is one of our favorite ways to cook striped bass: pan-seared and topped with a lemony butter sauce.


  • 1 cup flour
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne pepper
  • 2 tablespoons kosher salt
  • 4 eight-ounce striped bass fillets
  • 6 tablespoons butter, divided
  • 1/4 cup caperberries
  • Juice of 1 lemon, plus additional lemon slices for garnish
  • 1/2 cup white wine
  • 1/4 cup chopped parsley for garnish


Combine the flour, peppers, and salt. Dredge the fish fillets in the flour mixture and shake off any excess.

Melt 2 tablespoons of the butter in a heavy saucepan and heat until the butter is nut brown and foaming. Be careful not to burn. Place the fish fillets in the pan, skin side down, and sauté until cooked on that side, about 3&ndash4 minutes. Carefully flip the fillets over and sauté on the other side for another three minutes or so.

Drain off the excess butter and reduce the heat to a simmer. Add the capers, caper berries, lemon juice, and wine. Cook for about 5 minutes, then enrich the sauce with the remaining 4 tablespoons butter.

Remove the fish to a serving platter, pour the sauce over the fish, and garnish with the chopped parsley and lemon slices.

Recipe :

31.74 oz. (900 g) or 3 sea bass


Turn broiler on and place a rack about 4 to 5 inches below

Check that the sea bass have been well scaled and gutted, rinse them inside out and pat dry

Make a few shallow incisions in the skin, add salt and pepper to taste inside and out of fish, stuff fish with 2 half slices lemon and some tarragon, rub them with olive oil

Brush a baking pan with some olive oil, arrange sea bass on top and broil for 7 minutes on each side, 14 minutes in all, they are cooked when the flesh can be easily removed from the bone

Serve with some olive oil or virgin sauce into a gravy boat

How to Eat a Whole Fish according to Martha Stewart:

After cooking, transfer fish to a plate

Using a sharp knife or fish knife, cut between the head and body until the knife touches the backbone. Repeat on tail end

Insert knife at tail end, and cut from backbone to cavity. With knife resting against backbone, cut up to head

Insert a spatula underneath flesh of fish, on top of the backbone and lift

Lift tail remove backbone

If desired, remove skin from fillet

Easy Baked Chilean Sea Bass

Chilean sea bass is white fish rich in the omega-3 fatty acids with a unique large-flake texture and a mild flavor. Healthy fat makes the fish a little easier to cook because it won't toughen up like other fillets if it is a bit overcooked.

Chilean sea bass is a deep water fish also known by the less attractive name "toothfish," and is caught in ocean waters around Antarctica. Most Chilean sea bass is managed responsibly, but there are still some areas where it is overfished. If unsure, ask the seller if they know whether or not the fish was legally caught. The demand and resulting overfishing mean that Chilean sea bass tends to be relatively expensive, but its mild flavor and delicious texture make it worth the price.

This recipe includes a silky lemon and shallot buerre blanc sauce, which flavors the sea bass beautifully. Feel free to serve the fish plain if you like or use another type of sauce. A simple lemon and butter sauce is another good option, or drizzle the fish with a Parmesan cream sauce. Serve Chilean sea bass with pea puree, potatoes, or buttered rice or pasta to soak up the sauce.

  1. Marinate the sea bass with sake, mirin, and soy sauce for 30 minutes.
  2. Preheat oven to 400°F (204°C).
  3. Pan-sear both sides of the seabass until the surface turns light brown.
  4. Transfer the fish fillets to the oven and bake for 10-15 minutes.
  5. Pour the ginger ponzu sauce generously over the baked sea bass and serve hot.

The apricots served only as the backdrop of my pictures and were not used in the preparation of this dish.