Louisiana Gar Fish Recipes

CAJUN BAKED CATFISH

Cajun Baked Catfish image

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

Ingredients

2 tablespoons yellow cornmeal
2 teaspoons Cajun or blackened seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 catfish or tilapia fillets (6 ounces each)
1/4 teaspoon paprika

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

EASY FISH CREOLE

Easy Fish Creole image

This recipe has the trinity in it that is what makes it creole cooking. After reading Derf's review, I set out to find what other Creole recipes used for spices. I found most used garlic and either chili powder, red pepper or Tabasco sauce. So you might want to add 2 cloves of garlic and one of the other pepper spices to put a kick into this recipe. Let me know which pepper and how much you use.

Provided by Charlotte J

Categories Creole

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped green bell pepper
1 (14 1/2 ounce) can stewed tomatoes, coarsely chopped and undrained
1/2 teaspoon instant minced garlic
1 tablespoon brown Sugar Twin
16 ounces white fish fillets, cut into 16 pieces
2 cups hot cooked rice

Steps:

In a large skillet sprayed with butter-flavored cooking spray, saute onion, celery, and green pepper for 10 minutes or until tender.
Stir in undrained stewed tomatoes, garlic and brown Sugar Twin.
Add fish and mix gently to combine.
Lower heat, cover and simmer for 20 minutes, stirring occasionally.
For each serving, place 1/2 cup rice on a plate and spoon about 1 full cup fish mixture over top.

Nutrition Facts : Calories 267.9, Fat 2, SaturatedFat 0.4, Cholesterol 76.6, Sodium 344, Carbohydrate 36.9, Fiber 2.4, Sugar 5.5, Protein 24.7

LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)

Louisiana Court-Bouillon (Or Cajun Court Bouillon) image

Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish.

Provided by Red_Apple_Guy

Categories Stew

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 20

Ingredients

1 medium onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
2 tablespoons butter
4 tablespoons flour, browned
1 (15 ounce) can diced tomatoes
2 1/2 cups fish stock
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh thyme, chopped
1 tablespoon creole seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
3 lemon slices
1 lb fish (flounder, snapper, and or or shrimp)
1/8 cup fresh parsley, chopped
3 cups cooked rice

Steps:

Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
Cook veggies in butter until tender.
Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
Add bay leaves.
Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
Simmer 20 minutes.
Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
Adjust seasonings to taste.
Serve with rice in bowl.

Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 243.8, Carbohydrate 20.7, Fiber 0.9, Sugar 0.9, Protein 3.4

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