Marinated Cajun Fish Recipes

CAJUN SEAFOOD MARINADE

Cajun Seafood Marinade image

Seafood marinade the Cajun way is all about seasoning with garlic, cumin, chilis and pepper. I toss in fresh rosemary and thyme to enhance these tasty shrimp. -Dwayne Veretto, Roswell, New Mexico

Provided by Taste of Home

Time 10m

Yield about 1 cup.

Number Of Ingredients 7

Ingredients

3/4 cup canola oil
1 medium onion, finely chopped
2 tablespoons Cajun seasoning
6 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme

Steps:

In a small bowl, mix all ingredients. Use to marinate seafood.

Nutrition Facts :

SPICY CAJUN MARINADE & BASTE

Spicy Cajun Marinade & Baste image

This is a great spicy marinade for Chicken, Pork, Beef or Shrimp. For Chicken or Pork, marinate for 1-2 hours, Beef for 2-4 hours and Shrimp 1/2 hour. May also be used as a baste for grilling or oven roasting. This was originally a patchwork from many other marinade recipes and has been 'messed' with to suite our tastes over the years. Note: If you want to add lime or lemon juice, do so ONLY during the last hour of marinating, to avoid a mushy meat texture.

Provided by Simply Sue

Categories Sauces

Time 1h5m

Yield 3/4 cup

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/4 cup vinegar
3 garlic cloves, crushed
1 tablespoon onion powder
1 teaspoon oregano, hand crushed
1 teaspoon thyme
2 teaspoons seasoning salt
1 tablespoon cayenne pepper
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon horseradish
1/4-1/2 cup lime juice (optional last hour) or 1/4-1/2 cup lemon juice (optional last hour)

Steps:

Put everything except the juice in a blender or jar with tight fitting lid and mix until completely blended.
Transfer to a resealable plastic bag, add the items to be marinated and place bag in refrigerator.
Turn bag several times while marinating.
Marinating Times:.
2-4 hours Beef.
1-2 hours Chicken or Pork.
½ hour Shrimp.
As a basting sauce, mop onto meat or kabobs during grilling or roasting.
Also may be added, in limited amounts, to Cajun or Creole dishes for some added heat if you adjust the salt amount for the combined dish.

Nutrition Facts : Calories 1415.5, Fat 146.5, SaturatedFat 20.4, Sodium 84.7, Carbohydrate 30, Fiber 7.7, Sugar 5.1, Protein 4.4

CAJUN FISH FILLETS

Cajun Fish Fillets image

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

Ingredients

1 tablespoon paprika
3/4 teaspoon garlic powder
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper
2 teaspoons olive oil
2 halibut fillets
lemon wedge

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 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

CAJUN CATFISH SUPREME

Cajun Catfish Supreme image

I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.

Provided by Lu

Categories Seafood Fish Catfish

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ pounds catfish fillets, cut in strips
2 teaspoons Cajun-style blackened seasoning
4 tablespoons mayonnaise
½ cup butter
1 cup sliced fresh mushrooms
½ cup chopped fresh parsley
1 cup sliced green onions
1 pound small, peeled shrimp
2 (10.75 ounce) cans condensed cream of shrimp soup

Steps:

Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
Bake at 375 degrees F (190 degrees C) for 30 minutes.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g

CAJUN COMPROMISE CATFISH

Cajun Compromise Catfish image

A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.

Provided by NOCKO

Categories Seafood Fish Catfish

Time 1h10m

Yield 4

Number Of Ingredients 10

Ingredients

2 pounds catfish fillets, cut into 2 inch pieces
1 cup milk, or as needed
1 egg
¼ cup all-purpose flour
¼ cup cornmeal
2 teaspoons ground black pepper
2 teaspoons ground mustard
2 tablespoons Cajun seasoning
1 dash pepper sauce (such as Frank's Red Hot®)
¼ cup oil for frying, or as needed

Steps:

Soak the fish pieces in milk for at least 30 minutes.
In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!

Nutrition Facts : Calories 447.8 calories, Carbohydrate 18.4 g, Cholesterol 158.1 mg, Fat 22 g, Fiber 1.3 g, Protein 41.2 g, SaturatedFat 5.4 g, Sodium 876.7 mg, Sugar 3.1 g

SPICED HERB MARINADE FOR FISH

Spiced Herb Marinade for Fish image

Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs as a quick and easy (and cheap!) way to add lots of flavor to bland fish. Many old-fashioned recipes don't call for cilantro and parsley at all, but the fresh flavor of the green herbs adds a great deal to the preparation.

Provided by Nancy Harmon Jenkins

Categories Garlic Bake Marinate Lemon Salmon Cilantro Parsley

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1 large bunch freshly cilantro
1 large bunch flat-leaf parsley
8 garlic cloves, crushed with the flat blade of a knife
1 teaspoon sea salt, or more to taste
1 tablespoon fresh ground cumin, or more to taste
1 tablespoon very fragrant crushed dried red pepper, or more to taste
1 tablespoon ground sweet red pepper paprika, or more to taste
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice or white wine vinegar (lemon is better, I think)
6 to 8 small salmon steaks, each weighing about 6 ounces

Steps:

Chop the cilantro and parsley leaves together to a very fine mince. You should have 1 cup of minced herbs. Transfer to a saucepan.
Crush the garlic with the sea salt in a mortar, or using the back of a spoon in a small bowl, to make a paste. Stir in the cumin, dried pepper, paprika, olive oil, and lemon juice. Add to the saucepan with the herbs and mix well.
Have the fish steaks ready in a baking dish large enough to hold them all in one layer.
Set the herb mixture over medium-low heat and warm until it is very hot, but not boiling. Taste and adjust the seasoning. When it is the way you want it, pour the warm marinade over the fish steaks. Cover with plastic and set aside for an hour or so.
When you are ready to cook, preheat the oven to 350°F.
Remove the plastic wrap and transfer the fish with their marinade to the oven. Bake for 20 to 30 minutes, or until the fish is done, basting every 5 minutes or so with the marinade.
Serve immediately, spooning a little of the marinade over each serving.