CAJUN BAKED CATFISH
This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. -Jim Gales, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 748mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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.
Nutrition Facts : Calories 627 calories, Carbohydrate 56.6 g, Cholesterol 157.9 mg, Fat 21.4 g, Fiber 2.8 g, Protein 48.9 g, SaturatedFat 4.3 g, Sodium 795.3 mg, Sugar 5.7 g
CAJUN FISH FILLETS
Make and share this Cajun Fish Fillets recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
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 STYLE BLACKENED SNAPPER
Steps:
- In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
- Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
- Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g
CAJUN FILETS
Steps:
- Preheat a grill for cooking over medium-high heat.
- Add the steaks to a large plate and drizzle with the Worcestershire. Heavily season the tops and bottoms of the steaks with the Cajun Select Steak Seasoning. This will form a nice crust.
- Grill the steaks to desired doneness, 6 minutes per side for medium-rare (125 degrees F). Let rest 5 minutes before serving.
- Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, turmeric, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
CAJUN SALMON FILLETS
This is almost the only way I eat salmon. Note: I find this dish spicier when baked than when grilled. I use a frozen wild whole salmon fillet cut into about 6 pieces; feel free to use fresh salmon or whatever cut you like. If using salmon steaks, I would brush the seasoning on both sides.
Provided by LUv 2 BaKE
Categories Cajun
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Thaw salmon; cut salmon into desired number of pieces; place skin down on a large tray or baking sheet.
- Combine oil and spices, spread on top of salmon fillet.
- Grill on barbeque till done, about 15-20 minutes or bake in a 400F 15-20 minutes.
- Remove skin prior to serving.
Nutrition Facts : Calories 179.3, Fat 7, SaturatedFat 1.1, Cholesterol 69.3, Sodium 91.9, Carbohydrate 0.8, Fiber 0.4, Sugar 0.1, Protein 26.8
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