Blackened Gulf Fish


  • 1.5-2 lbs Drum fish, Redfish or Grouper fillet
  • 4 Tbsp Chef Traci Vincent’s Cajun Blackened Blend
  • 3 Tbsp & As needed Avocado oil


  1. Wash fish under cool running water, set aside on a plate and use paper towels to pat dry. Preheat a cast iron skillet over medium heat. Season fish liberally on both sides with Cajun blackened seasoning.
  2. Add oil to the skillet. Add in the fish presentation side down. Sear each fish fillet for 3-4 minutes on each side or until fish is firm, & has a solid white appearance throughout. Serve hot w/ sweet potato hash & sriracha glazed sprouts.

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