Cajun Fish Fillets Food

CAJUN FISH FILLETS

Steps:

• In a small bowl, combine paprika, garlic powder, thyme, salt, black pepper, cayenne pepper and oil to make a paste.
• Pat fish dry with paper towels.
• Using the back of a spoon, rub paste mixture evenly over the entire surface of the fish.
• Cover with plastic wrap and refrigerate for 2 hours.
• Preheat bbq to medium high and grease grill.
• BBQ halibut, turning once, until cooked through, about 3 to 5 minutes per side (Alternately, cook fish in a nonstick frypan over medium high heat).
• Cooking time may vary depending on thickness of fish.
• Remove fish to a serving plate and serve with lemon wedges.
• This rub works equally well with salmon, sea bass or tuna.

CAJUN BAKED CATFISH

Steps:

• Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.

CAJUN-CRUSTED SNAPPER FILLETS

Steps:

• Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
• Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.

CAJUN SEARED FISH FILLETS

Steps:

• Sprinkle Louisiana Fish Fry Cajun Blackened Seasoning on both sides of the 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. Serve on top of a bed of dirty rice made with Louisiana Fish Fry Dirty Rice Mix for some "Louisiana Lagniappe." Serve and savor!

CAJUN FISH

Steps:

• Boil potatoes until tender, drain and toss with dressing.
• Combine Cajun seasoning and flour. Coat fish fillets with this mixture and shake off excess.
• Heat oil in a medium frying pan and pan-fry fish until browned and cooked through, about 3 minutes on each side.
• Toss lettuce with extra dressing and place on 4 serving plates. Set fish on top of lettuce and arrange warm potatoes around plates. Serve with lemon wedges. Sprinkle with extra Cajun seasoning, if desired.

CAJUN-STYLE CATFISH

Steps:

• In a shallow bowl, combine the first seven ingredients. Spritz both sides of fish with butter-flavored spray. Dip one side of each fillet in spice mixture. , Place spice side down in a large skillet coated with butter-flavored spray. Cook over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. ,

CAJUN CATFISH FILLETS

Steps:

• Combine all ingredients except the catfish fillets and Parmesan cheese.
• Place catfish in a 13x9x2-inch baking dish.
• Brush the catfish fillets with tomato sauce mixture; sprinkle with Parmesan cheese.
• Bake at 350°F (180°C) for 40 minutes or until fish flakes easily when tested with a fork.
• Broil fillets 4 inches from heat 3 minutes or until lightly browned.

BAKED CAJUN CATFISH

Steps:

• In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.