Cajun Seared Portabella Fillets With Avocado Cream Oprah Recipes
CAJUN BLACKENED CATFISH
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
Time 20m
Yield 4
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, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 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.
STUFFED PORTABELLA ALA CAJUN
One of the best trips I have been on was driving to Louisianna with my two sisters. We went specifically to see the Acadian settlements and it was thrilling to see all the names were the same as in my background from the Acadian part of Canada. So this recipe is named in honor of all my Acadian relatives. Creole seasoning is a blend of garlic, salt, paprika, cayenne, basil and thyme in equal amounts. The chicken could be poached if no steamer (keep water just below boiling point.. cook chicken in garlic flavored water until juices run clear)
Provided by CoolMonday
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325.
- Wipe outside of mushrooms gently with damp cloth.
- CHICKEN.
- Rinse chicken with cold water and pat dry.
- Use microwave steamer or stovetop steamer.
- Put 6 cloves smashed garlic in water.
- Place chicken in steamer portion.
- Sprinkle with garlic salt.
- Cover, cook until juices run clear (5 minutes in micro).
- When done and cooled a little, put thru food processor or chopper until finely chopped.
- Set aside.
- POTATOES.
- Wash, cut in half and boil until fork tender.
- Peel and mash thoroughly.
- Add milk and 1 teaspoon butter to potatoes.
- Whip until smooth.
- Set aside.
- COMBINING.
- Heat saute pan and add 1 tablespoon butter and 1 tablespoon EVOO.
- Saute shallots, peppers and celery for 2 minutes.
- Add wine and reduce for 1 minute.
- Stir in chicken.
- Stir in basil, Creole seasoning, salt and pepper.
- Mix in potatoes.
- Rub EVOO on outside of mushrooms.
- Place open side up on baking sheet and spread half of chicken mixture on each mushroom.
- Bake at 325 for 15 minutes.
- Sprinkle with Paprika.
- Serve immediately.
Nutrition Facts : Calories 438.7, Fat 26.3, SaturatedFat 9.5, Cholesterol 97.1, Sodium 313.5, Carbohydrate 20.4, Fiber 2.6, Sugar 3, Protein 28.6
BAKED CAJUN CATFISH
This is our favorite way to serve catfish. I've made this with half of the spices at first. Then my family got older, I doubled the spices. -Wendy Stenman
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 941mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.
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