Cookin’ with Nino: Cajun-Seared Fish Fillets and Fresh Pineapple Salsa

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Cajun-Seared Fish Fillets


  • 2 fillets of your favorite fish
  • 2 tablespoons Louisiana Cajun Blackened Seasoning
  • ½ stick butter divided into two (2 tablespoons Brummel and Brown Spread can be substituted for ½ the fat and calories!)


Sprinkle Louisiana Cajun Blackened Seasoning on both sides of fish fillets. In a large sauté pan bring 2 tablespoons of butter to a simmer. Place fillets into skillet and sauté for 2-3 minutes until just starting to brown. Flip fillets and cook for another 2-3 minutes until desired doneness is achieved. With heat off, add the remaining 2 tablespoons of butter and let melt slowly swirling pan from side to side.


Fresh Pineapple Salsa


  • 2 cups diced fresh pineapple
  • 1/2 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • Juice and zest of 1 lime
  • 1 tablespoon extra virgin olive oil (optional)
  • Sea salt to taste
  • 1 serrano pepper, stemmed, seeded and finely chopped


Toss all ingredients together in a large bowl. Serve immediately or cover and chill until ready to use.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.