Grilled Cajun Fish

Ingredients

• 4 fish fillets (such as red snapper or catfish) 4 fish fillets (such as red snapper or catfish)
• 2 tablespoons paprika (30g) 2 tablespoons paprika (30g)
• 1 tablespoon garlic powder (15g) 1 tablespoon garlic powder (15g)
• 1 tablespoon onion powder (15g) 1 tablespoon onion powder (15g)
• 1 tablespoon dried thyme (15g) 1 tablespoon dried thyme (15g)
• 1 teaspoon cayenne pepper (5g) 1 teaspoon cayenne pepper (5g)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2.5g) 1/2 teaspoon black pepper (2.5g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• Fresh lemon wedges, for serving Fresh lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper to make the Cajun spice blend.
3. 3.
   Rub the fish fillets with olive oil and sprinkle the Cajun spice blend evenly on both sides.
4. 4.
   Place the fish fillets on the preheated grill and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Remove the fish from the grill and let it rest for a few minutes.
6. 6.
   Serve the Grilled Cajun Fish with fresh lemon wedges for a burst of citrusy flavor.

Treat your ingredients with care...

• Cajun spice blend — Adjust the amount of cayenne pepper according to your preferred level of spiciness. You can also add other spices like smoked paprika or oregano to customize the flavor profile.
• Fish fillets — Choose fresh fish fillets with firm flesh, such as red snapper or catfish, for the best results. If you prefer a milder taste, you can use tilapia or cod instead.

Tips & Tricks

• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• If you don't have an outdoor grill, you can also cook the fish on a stovetop grill pan or in the oven.
• Serve the Grilled Cajun Fish with a side of coleslaw or a fresh green salad to balance the flavors.
• Experiment with different types of fish to discover your favorite combination of flavors and textures.
• If you prefer a milder spice level, reduce the amount of cayenne pepper in the Cajun spice blend.

Serving advice

Serve the Grilled Cajun Fish hot off the grill, accompanied by a squeeze of fresh lemon juice. Garnish with chopped parsley or cilantro for a pop of color. Pair it with a side of steamed rice or roasted vegetables to create a well-rounded meal.

Presentation advice

Arrange the Grilled Cajun Fish fillets on a platter, garnished with lemon wedges and fresh herbs. The vibrant colors of the fish and the Cajun spices will make for an enticing presentation. Serve it alongside the chosen side dish and enjoy the visual appeal of this delicious Creole creation.