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Cajun-style Fish Filets

Cajun-style Fish Filets

We prefer white fish filets for this recipe. It’s also great with ¾-inch thick tuna steaks.


  • 4 fish filets
  • 2 tsp salt
  • 3 Tbsp Cajun Spices
  • 4 Tbsp clarified butter or coconut oil
  • 4 scallions, sliced
  • 4 Tbsp parsley, chopped
  • 1 lemon


  1. 1

    Gently rinse filets in cold water. Place fish, skin-side down, on a few paper towels. Place 2-3 sheets of paper towels on top. Let dry for 2 minutes.

  2. 2

    Remove paper towels on top and salt the fish. Let stand 15 minutes.

  3. 3

    Meanwhile, grind spices; sprinkle on both sides of fish.

  4. 4

    Heat a pan on medium. Pour in half the clarified butter and place fish skin-side up. Let cook for 3-4 minutes without touching it.

  5. 5

    Spread remaining clarified butter on each piece of fish. Flip mackerel with a long spatula. Cook for 2 minutes more.  

  6. 6

    Lay fish on plates and garnish with chopped parsley and sliced scallions. Serve with lemon quarters.

A variation of the Indian-style Pan-fried Mackerel from The Spice Trekkers Cook at Home