Blackened Sea Bass and Cajun Rice
Blackened Sea Bass and Cajun Rice
This creole inspired seafood recipe is made with aromatic and spicy herbs that season meaty sea bass! The recipe becomes a complete meal served over rice full of vegetables and Cajun spice!
Learn All About Our Chilean Sea Bass!
Sea bass is a type of fish that is highly valued for its delicate flavor and firm, white flesh. There are several species of sea bass, each with its own unique characteristics. Sea bass is popular in various cuisines worldwide, and it can be prepared in different ways, such as grilling, baking, steaming, or pan-frying.
Here at Sizzlefish, our wild Chilean sea bass has a rich, velvety texture with a mild flavor. Portions arrive frozen in 4 or 6-ounces, perfect for portioning and thawing as needed.
Here are some key points about sea bass:
1. Flavor and texture: Sea bass has a mild, sweet flavor with a buttery, tender texture. It is often described as having a "meaty" quality, and its flesh is known for being moist and flaky.
2. Nutritional profile: Sea bass is a good source of high-quality protein, low in saturated fat, and rich in vitamins and minerals. It is particularly notable for its omega-3 fatty acid content, which offers various health benefits.
3. Omega-3 fatty acids: Sea bass is considered a good source of omega-3 fatty acids, including eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA). These essential fatty acids are known for their role in heart health, brain function, and reducing inflammation in the body.
4. Other nutrients: Sea bass provides important nutrients such as vitamins B6 and B12, selenium, potassium, and phosphorus.
Sea bass can be a versatile fish that lends itself well to various culinary preparations. It pairs well with a wide range of flavors and ingredients, making it a popular choice in both home cooking and fine dining establishments.
Learn About The Blackened Seasoning!
Blackening seasoning is a flavorful spice blend typically used in Cajun and Creole cuisines, particularly in dishes like blackened fish or blackened chicken. It originated in Louisiana and is known for its bold, smoky, and slightly spicy flavor profile. The seasoning gets its name from the dark, blackened appearance that occurs when the food is cooked at high heat.
Blackening seasoning adds a robust and smoky flavor to dishes, giving them a distinct Cajun flair. While the specific ingredients in blackening seasoning can vary, here are some common components:
1. Paprika: Paprika provides a mild, smoky flavor and adds a reddish color to the seasoning blend.
2. Cayenne pepper: Cayenne pepper adds heat and spiciness to the seasoning. The amount used can be adjusted to personal preference.
3. Black pepper: Black pepper contributes a pungent and slightly earthy flavor.
4. Thyme: Thyme is a herb that adds a savory and aromatic note to the seasoning.
5. Oregano: Oregano provides a robust and slightly bitter flavor.
6. Garlic powder and onion powder: These powdered forms of garlic and onion add depth of flavor to the seasoning.
7. Salt: Salt enhances the overall taste and helps balance the other spices.
8. Optional spices: Some variations of blackening seasoning may include additional spices like white pepper, dried basil, dried parsley, or ground mustard.
To use blackening seasoning, you can generously coat your choice of protein (such as fish, chicken, or steak) with the seasoning blend. Then, cook it in a hot skillet or grill until the spices create a dark, flavorful crust.
It's worth noting that blackening seasoning can be quite intense in terms of heat and flavor. Adjust the amount of seasoning used according to personal preference and consider starting with a smaller quantity if you're sensitive to spiciness.
How We Do Cajun Rice!
For the Cajun rice we cooked long grain white rice in chicken stock, adding instant flavor. Once cooked, the rice is combined with a sautéed vegetable medley or celery, bell pepper and onion along with a generous amount of Sizzlefish Off the Hook Cajun Style Seasoning.
4 portions Sizzlefish Chilean sea bass
1 tbsp Sizzlefish blackening seasoning
1 1/2 tbsp Sizzlefish Cajun seasoning
1 cup long grain white rice
2 1/2 cups chicken stock
2 tbsp butter
1/2 cup finely chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped yellow onion
1 tbsp chopped parsley for serving
For Sea Bass
For Cajun Rice
Rinse rice a few times under water.
Combine rice and chicken stock in a medium saucepan over medium heat and bring to a boil. Reduce heat and simmer until rice is tender, about 15 minutes, stirring occasionally.
Melt butter in a large skillet over medium heat. Add bell pepper, celery and onion. Sauté for 7 minutes stirring regularly. Stir cooked rice and Cajun seasoning with vegetables. Cover to keep warm.
Preheat grill to medium-high heat. Grease grates liberally with cooking oil. Blot sea bass portions with paper towel and slice a few shallow slices in fish diagonally on either side to prevent fish from curling as it cooks. Season with blackening seasoning. Spray lightly with olive oil cooking spray.
Place sea bass on grill and grill for 6-7 minutes on each side.
Serve sea bass over Cajun rice and garnish with chopped parsley.
- Serving Size
- 1 Serving
- per serving
- 17 grams
- 20 grams
- 42 grams