CAJUN GRILLED FISH STEAKS
Want to eat more fish? These steaks, topped with a corn and tomato relish, are ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small bowl, mix relish ingredients; set aside.
- Brush halibut with Worcestershire sauce; sprinkle with pepper and oregano.
- Place fish on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until fish flakes easily with fork. Serve fish with relish.
Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 90 mg, Fiber 1 g, Protein 34 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g
GRILLED FISH STEAKS
My husband is not much of a fish lover but when I made this recipe with halibut he very much enjoyed it. It's very simple.
Provided by Sadie
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 1h30m
Yield 2
Number Of Ingredients 8
Steps:
- In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
- Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 2.2 g, Cholesterol 62.5 mg, Fat 43.7 g, Fiber 0.6 g, Protein 36.3 g, SaturatedFat 5.6 g, Sodium 1259.3 mg, Sugar 0.2 g
CAJUN SPICE RUB MIX RECIPE
Give your life a kick! Use this mixture for barbecue or blackened steaks, shrimp, ribs, chicken, blackened fish, cajun soups, gumbos or sauces.
Provided by Rita1652
Categories Cajun
Time 5m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Mix all ingredients together and place in a jar.
- Store in a cool, dark place up to 1/2 a year.
- Enjoy!
CAJUN RIB-EYE STEAKS
This is a simple and tasty steak from The Post Houses at the Lowell hotel in Manhattan. The times do not reflect marinating times.
Provided by lazyme
Categories Steak
Time 26m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13x9x2-inch glass baking dish.
- Add steaks to marinade, turning to coat.
- Spoon half of sliced onion evenly over steaks.
- Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat) or preheat broiler.
- Remove steaks from marinade.
- Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl.
- Sprinkle each side of each steak with 1 teaspoon spice mixture.
- Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare.
- Cut each steak in half.
- Divide steaks among plates; serve.
CAJUN GRILLED SHRIMP
The kicked-up marinade on these shrimp makes this a flavor-packed dish. Serve over rice, and make sure to squeeze those charred lemons over top-that makes them taste extra bright and delicious. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine the first 8 ingredients. Add shrimp and turn to coat. Cover; refrigerate for 15 minutes. , Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, thread shrimp and lemon wedges., Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 184mg cholesterol, Sodium 575mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic exchanges
CAJUN GRILLED STEAK AND VEGETABLES
Eggplant, yellow squash and zucchini are at it again-this time adding their farmers' market appeal to a zesty Cajun-style grilled steak.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients until blended. Place steak and combined vegetables in separate shallow dishes. Pour half the vinegar mixture over ingredients in each dish; turn to evenly coat both sides of all ingredients. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove steak and vegetables from marinade; discard marinade.
- Grill steak 5 to 7 min. on each side or until medium doneness (160ºF). Meanwhile, grill vegetables 2 to 3 min. on each side or until crisp-tender.
- Cut steak across the grain into thin slices. Serve with grilled vegetables.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g
CAJUN BOIL ON THE GRILL
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. -Allison Brooks, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18x12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 509 calories, Fat 30g fat (7g saturated fat), Cholesterol 181mg cholesterol, Sodium 1302mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.
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CAJUN BLACKENED FISH STEAKS | SEAFOOD RECIPES | JAMIE OLIVER
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Servings 4Total Time 15 minsCategory Cheap & CheerfulCalories 213 per serving
- This is my version of a classic Southern dish, but just a word of warning: it is seriously spicy! The way I heard it, this brilliant rub was invented by an African-American chef working at Commander’s Palace, a posh New Orleans restaurant.
- The famous head chef there, Paul Prudhomme, took this recipe, added his own little tweaks and introduced blackened fish to the rest of the world.
- Basically it’s a bold rub that fragrantly flavours fish and meat and goes dark when it cooks, thanks to the paprika and garlic.Traditionally this dish has been made with the locally caught redfish, but it’s also great with any whole or filleted white fish.
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