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  • Arthur Housley

Blackened Salmon/Catfish & Dill Sauce

We had two pieces of Salmon and one catfish fillet, So I decided to cook em together! This was a pretty easy recipe overall. I made the dill sauce fist, so it could chill in the fridge while I prepared and cooked the fish. Tamera made the veggies and salad and it all came together nicely!


Ingredients for Blackened Fish

  • 4 Fish fillets about 8 ounces each

  • 2 teaspoons cumin

  • 2 teaspoons garlic salt

  • 1 teaspoon smoke paprika

  • ½ teaspoon cayenne & also chili powder

  • ½ teaspoon garlic powder

  • 1 teaspoon of onion powder

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • Avocado oil for the fish

Ingredients for Dill Cucumber Sauce

  • 1 medium cucumber, seeds removed and chopped

  • 1 cup plain greek yogurt

  • ¼ cup sour cream

  • ¼ cup mayonnaise

  • 2 teaspoons of fresh dill

  • 1 teaspoon minced garlic

  • salt and pepper to taster

  • ½ lemon juiced.


Instructions for Fish

  • In a shallow bowl, mix all the spices together

  • Rub Avocado oil over salmon and also on the bottom of the pan.

  • Then rub spices all over the fish.

  • Heat the skillet over medium heat.

  • Place salmon, flesh-side down, in the hot oil. Cook for 4-5 minutes, and then flip salmon with a spatula. Cook for about 5-6 more minutes, or until skin becomes crispy and fish flakes easily with a fork. You can also cover the skillet to help steam the fish more.

Instructions for cucumber sauce

  • Put it all in a blender and blend until creamy! It is that easy.



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