Recipes
Blackened Bass with Creole Spices
The Creole spice blend forms a smoky, spicy crust that complements the fish’s delicate texture.
This blackened bass recipe brings the bold flavors of the Southeast to your table. The Creole spice blend forms a smoky, spicy crust that complements the fish’s delicate texture. Perfect for those who love a kick of heat, this dish celebrates the vibrant culinary traditions of the region's waters and kitchens.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Ingredients
- 4 bass fillets
- 2 tbsp Creole seasoning
- 1 tbsp olive oil
- 1 lemon, sliced
- Salt and black pepper to taste
Instructions
- Rub the bass fillets with olive oil and season generously with Creole seasoning, salt, and black pepper.
- Heat a cast-iron skillet over high heat until smoking. Add the fillets and cook for 3-4 minutes on each side, or until the fish is blackened and flaky.
- Serve immediately with lemon slices and a side of steamed rice or vegetables.