Cajun Fish Recipe?

[Blackhawk]

I have a few packages of rockfish left and have a hankering for some cajun fish baked in the oven.  A recipe for cajun catfish would do also, so who has a good one to share?

[bretto]

Marinate Your Catfish in Louisiana hot sauce and a shake of Tony Cachere's creole seasoning for 4-6 hrs.. Then roll in Zatarain's seasoned fish fry. Deep fry in 350 degree oil.

Don;t overload Your fryer or You'll drop Your oil temp to much and the Catfish will act like a sponge and soak up the oil. Good luck Lon.

bretto

[Blackhawk]

Bretto...I'm taking lipitor for chlosterol and the deep fry thing is  

[bretto]

I understand the baked part now Lon. Baked fish was always rare in our house growing up.

I would think You could bake it, not sure of the time though. Hopefully someone else will have some healthier recipes for You. Good luck.

bretto

[Dave Bulla]

I wonder if shake and bake mix would work for fish?  Might overcook the fish by the time the breading was crispy.  Might be able to bump up the temp a bunch and get it done quick enough.

My Mom always makes a dish she calls "poor mans lobster" and usually uses Haddock for it but your fish might work too.  I've got it written down somewhere but the basics are a sprinkling of Old Bay seasoning, a good bit of butter and onion.  I'd have to look but she might do the butter and onions separate and then dump it on top but you have to use real butter and let it brown.  Dang but it's good!

[ScottL]

butter, garlic and tony cacheres.

[Mark Normand]

Would consider myself a fair enough Cajun...
My buddy Kip Manual who's on here did this once:
Start w a cold smaller black pot, coat w veg oil or Pam.
Place layer of fish steaks on bottom, shake your fav seasoning like Tonys, Slap Your Mama, or whatever.
Then layer of small chopped onions, bpepper, celery.
Drizzle a little Rotel.
Repeat layers as needed until fish is gone.
Cover and put on burner lowest setting for about an hour or more, don't peek. Makes its own gravy, serve over hot rice.
Kip calls it a Cold Pack, hope I got it right.

[ARCHER2]

Dang Mark!
That sounds goooood! I'm gonna have to try that.
Thanks,
Charlie

[Blackhawk]

I used a recipe recently for rock fish which was well received by the entire family.  

Take a couple pounds of filets, and marinade for 30 min. in a mixture of olive oil, garlic, finely chopped onion and lemon juice.(I also added a couple tbsp of Worchester and some balsamic vinegar).  

Heat grill on high for 10 min., reduce to medium, and oil the grill to prevent sticking.

Toss on the filets and sprinle with your favorite seasoning (I used Zatarin's cajun, basil, black pepper, paprika)

Cook 6-8 min, turn once, and finish cooking until fish flakes.  Do not overcook.  Serve with rice and salad...YUM!

This would work for catfish too.

[coaster500]

This is not Cajun but ......

I live on the central coast of California in the town of Morro Bay. This is a fishing town so this is my all time favorite rock fish recipe. The fish in this recipe can be substituted with any firm white fleshed fish.

This recipe has converted many non-fish eaters to fish inhalers.....

Hope you enjoy........

Here is the Italian Baked Rockfish recipe:

Layer 4 or 5 boneless rockfish fillets to cover the bottom of a 10' X 10' Pyrex baking dish (1.5 lbs)

Pour 1/2 cup good olive oil over fish, season with salt, black pepper and juice of half a lemon.

While fish is marinating, microwave 4 medium sized red potatoes for 8 minutes, let cool, then slice into 1/4" slices, layer on top of fish.

Slice 1 small red onion first in quarters, then into thin slices, add 2 large minced garlic cloves, grate surface peel of 1 small orange, combine and layer all on top of fish.

Cut 2 medium sized tomatoes to 1/2" dice, layer on top.

Slice 8 medium sizes mushrooms, add to baking dish.

Sprinkle generously with 1 tbs. Italian seasoning, salt, pepper to taste.

Chop an entire head of parsley, layer on top like a crust...

Mix 1 Tbs Cornstarch with 1/2 Cup dry white wine, 1/2 cup chicken stock, pour on top of fish.

Bake uncovered at 350 F degrees for 45 minutes.

Serve with French bread and soft dry Sauvignon Blanc or Chardonay.

Bon appetit

[Over&Under]

Originally posted by Mark Normand:
Would consider myself a fair enough Cajun...
My buddy Kip Manual who's on here did this once:
Start w a cold smaller black pot, coat w veg oil or Pam.
Place layer of fish steaks on bottom, shake your fav seasoning like Tonys, Slap Your Mama, or whatever.
Then layer of small chopped onions, bpepper, celery.
Drizzle a little Rotel.
Repeat layers as needed until fish is gone.
Cover and put on burner lowest setting for about an hour or more, don't peek. Makes its own gravy, serve over hot rice.
Kip calls it a Cold Pack, hope I got it right.

I just made this tonight...boy was it good!!! I added some mushrooms too.

Thanks for the recipe!