Cajun Catfish

This is a great example of how to easily create a tasty, healthy entrée with just a few ingredients. Instead of the traditional battered and fried version I chose to create a version on the lighter side with tons of flavor. I normally broil or grill my fish for a healthier alternative that doesn’t over dry it out like baking does. Because the pieces of fish I purchased were thinner, broiling seemed better than grilling. However if yours are thicker, grilling would be a great option. Serves 4.

Ingredients

4 – 4 oz. catfish filets rinsed and patted dry
1/2 cup of olive oil
2 tablespoons of Cajun seasoning
2 thinly sliced green onion for garnish

Technique

Rinse and pat the fish dry. Combine oil and seasoning in a gallon sized ziplock bag. Add fish and massage to evenly coat. Spray a baking sheet with non-stick cooking spray or line with foil and place fish on baking sheet. Preheat the oven to low on broil and broil for 5 minutes until lightly browned. Cooking times will vary depending on the thickness of the fish. Plate individually as shown or place on a serving tray and garnish with thinly sliced green onions.

Suggested Side Dish

Try Red Beans and Rice or Shelly’s Rice & Beans.

Suggested Beverage

Try Souverain Sauvignon Blanc (Alexander Valley, California), Root:1™ The Original Ungrafted Sauvignon Blanc (Casablanca Valley, Chili), Shades of Africa Sauvignon Blanc (Africa), Abita Ale (Abita Springs, Louisiana)or Corona with a wedge of lime.

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