CAJUN BLACKENED REDFISH RECIPE | ALLRECIPES
Delicious, quick and easy dish to prepare! Best when caught fresh, but can use frozen. Made this recipe up when I was about 14, still it is one of my favorites!!!
Provided by M. Alario
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
- Dip the filets into the melted butter, then coat with the seasoning mixture.
- In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
- Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.
Nutrition Facts : Calories 454.4 calories, CarbohydrateContent 8.9 g, CholesterolContent 102.2 mg, FatContent 38 g, FiberContent 0.4 g, ProteinContent 20.3 g, SaturatedFatContent 11.8 g, SodiumContent 2077.7 mg, SugarContent 6.4 g
CAJUN BLACKENED CATFISH RECIPE | ALLRECIPES
This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.
Provided by Paul Schultz
Categories Seafood Fish Catfish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
- Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
- When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.
Nutrition Facts : Calories 466.3 calories, CarbohydrateContent 2.2 g, CholesterolContent 144.1 mg, FatContent 43.2 g, FiberContent 0.8 g, ProteinContent 18.2 g, SaturatedFatContent 23.9 g, SodiumContent 545.7 mg, SugarContent 0.5 g
More about "black cajun recipes"
BLACKENED SEASONING MIX RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.7
Total Time 5 minutes
Category Side Dish, Sauces and Condiments
Calories 9.2 calories per serving
- Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.
CAJUN-STYLE BLACK BEANS AND RICE | BETTER HOMES & GARDENS
From bhg.com
Total Time 40 minutes
Category Recipes and Cooking
Calories 291 calories per serving
- Divide rice among serving plates. Top with beans and, if desired, garnish with additional cilantro.
26 CAJUN RECIPES FROM THE BIG EASY – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Reviews 4.9
CAJUN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BLACKENED CAJUN CHICKEN PASTA - BIGOVEN.COM
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine Cajun
Calories 313 calories per serving
- "Dust chicken breasts with Paul Prudhomme''s Blackened Redfish Majic and grill. Set aside. Slice the chicken. You can cube it if you prefer. Boil the penne pasta. Cook to al dente, drain and set aside. Sauce: In a skillet with tall sides melt butter with garlic and chopped scallions for about 3 minutes. Be careful not to burn the garlic. Cook on medum heat and add the flour stirring to make a roux. You want the color to be a light carmel color. Add the chicken broth to thin out a bit, add cajun spice and add 1/4 to 1/2 cup heavy cream for desired consistency. Topping: Chop the scallions (green onion) and tomato) Add the chicken and pasta to the skillet. Serve and top with the green onion and tomato topping. You can adjust the amount of spices as to how spicy you like it."
CAJUN BLACKENED SEASONING RECIPE - THE SPRUCE EATS
From thespruceeats.com
25 EASY CAJUN RECIPES FOR A TASTE OF LOUISIANA - INSANELY GOOD
CAJUN BLACKENED CHICKEN RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
BLACKENED CAJUN RIBS - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
From realcajunrecipes.com
BLACKENED CAJUN RIBS - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
CAJUN BLACKENED SHRIMP RECIPES
From tfrecipes.com
CAJUN BLACKENED FISH - RECIPETIN EATS
From recipetineats.com
REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
From realcajunrecipes.com
BLACKENED CAJUN SALMON PASTA - ALL INFORMATION ABOUT ...
From therecipes.info
HOMEMADE BLACKENED SEASONING RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
BLACKENING SEASONING RECIPE - SHARE-RECIPES.NET
From share-recipes.net
CAJUN BLACK-EYED PEAS - PLAIN CHICKEN
From plainchicken.com
CAJUN SPICED TURKEY - LOUISIANA COOKIN
From louisianacookin.com
BLACKENED CAJUN REDFISH RECIPE - TOM KERRIDGE
From tomkerridge.com