Keto Blackened Chilean Seabass with Cajun Spices

This Keto Blackened Chilean Seabass with Cajun Spices is a sumptuous, flavorful dish that brings a touch of Southern charm to your keto diet. Perfectly seasoned with a homemade Cajun spice blend, this seabass is seared to perfection, offering a crispy crust with a tender, buttery inside. It's an easy-to-make recipe that's as nutritious as it is delicious, making it a perfect dinner option for those on a ketogenic lifestyle.

Course Dinner

Cuisine Cajun

Keyword Blackened Fish, Cajun Spices, Keto Dinner, Keto Seabass, Low Carb Seafood

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 380kcal

Equipment

Cast iron skillet or non-stick pan
Mixing bowl
Measuring spoons
Paper towel
Cooking spatula
Instant-read thermometer (optional)

Ingredients

Main Ingredients

2 Chilean seabass fillets 6 ounces each / 170 grams each
2 tablespoons avocado oil 30 ml
1 tablespoon unsalted butter 14 grams

Cajun Spice Blend

1 teaspoon paprika 2 grams
1 teaspoon garlic powder 3.1 grams
1 teaspoon onion powder 2.1 grams
½ teaspoon dried thyme 0.5 grams
½ teaspoon dried oregano 0.5 grams
¼ teaspoon cayenne pepper 0.5 grams
¼ teaspoon ground black pepper 0.6 grams
½ teaspoon sea salt 2.5 grams

Instructions

Begin by patting the seabass fillets dry with a paper towel. This is crucial for getting a nice sear on the fish.
In a small bowl, mix together all the ingredients for the Cajun spice blend until well combined.
Generously coat both sides of each seabass fillet with the Cajun spice blend, pressing the mixture into the fish to adhere.
Heat the avocado oil in a cast-iron skillet or non-stick pan over medium-high heat until hot but not smoking.
Carefully place the seasoned seabass fillets in the pan. Cook for about 4-5 minutes on one side until the crust is dark and blackened.
Flip the seabass fillets gently, add the butter to the pan, and cook for an additional 4-5 minutes, basting the fish with the melted butter as it cooks.
The fish is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Remove the seabass from the pan and let it rest for a couple of minutes before serving.

Notes

If Chilean seabass is not available, feel free to substitute with another firm white fish like cod or halibut.

For a smokier flavor, add 1/4 teaspoon of smoked paprika to the Cajun spice blend.

Ensure proper ventilation in your kitchen, as blackening the fish may produce a bit of smoke.

Serve with a side of sautéed spinach or a simple keto-friendly salad to round out the meal.

Nutrition