Cajun Grilled Catfish With Apricot Salsa Recipes

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CAJUN GRILLED CATFISH WITH APRICOT SALSA

This recipe can be adapted for an indoor grill, a George Forman grill or even outside over gas or charcoal. There is plenty of spice to spice up your life!

Provided by PaulaG

Categories     Catfish

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21



Cajun Grilled Catfish With Apricot Salsa image

Steps:

  • Combine all the ingredients for the salsa and refrigerate until ready to serve
  • In a small jar, combine all the ingredients for the rub and shake to distribute well
  • Preheat grill to medium
  • Rinse fish under running water, pat dry
  • Drizzle the olive oil over fish, sprinkle with rub and gently rub into fish
  • Turn fish over and repeat with olive oil and rub
  • When grill is hot, place prepared fish on grill and cook for 15 to 20 minutes or until fish flakes easily when pierced with fork, turning fish once
  • Place cooked fish on individual serving plates, divide salsa among the servings and garnish with lime twists

Nutrition Facts : Calories 363.6, Fat 17.3, SaturatedFat 3.2, Cholesterol 93.5, Sodium 319.5, Carbohydrate 25.5, Fiber 4, Sugar 17.7, Protein 27.9

4 (6 ounce) catfish fillets, approximately
2 tablespoons olive oil
4 slices limes, thin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/4 teaspoon coarse salt
1/2 teaspoon white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon Hungarian paprika
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
3/4 cup diced turkish dried apricot
3/4 cup fresh diced pineapple
1/3 cup diced red onion
1/4 cup diced red bell pepper
2 medium shiitake mushrooms, diced
1/4 cup finely chopped fresh cilantro
1 jalapeno pepper, seeded and diced
2 -3 tablespoons lime juice

CATFISH WITH CRISPY KALE AND CAJUN SAUCE

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 30



Catfish with Crispy Kale and Cajun Sauce image

Steps:

  • For the creamy grits: Heat the heavy cream and chicken stock to a simmer in a saucepot. Rain in the grits and cook, whisking frequently, for 5 to 6 minutes. Fold in the butter, cream cheese and Parmesan and season with salt and white pepper. Top with the milk and reserve (the milk will prevent a skin from forming). Fold in the milk just before serving.
  • For the Cajun sauce: In a nonreactive saucepot, reduce the wine over medium heat until almost dry. Add the chicken stock, cream, Worcestershire, shallots and lemon juice and reduce slightly. Add the paprika, seafood seasoning and thyme and simmer until the sauce coats the back of a spoon, 5 to 6 minutes. Strain through a fine-mesh strainer and whisk in the butter. Season with salt and black pepper.
  • For the catfish: Heat a saute pan to medium heat. Dust the catfish with the Cajun spice on both sides. Add the grapeseed oil and catfish to the pan and cook until done, 3 to 4 minutes on each side. Transfer to a plate and top with the butter, making sure it melts completely. Reserve.
  • For the crispy kale: Heat a saute pan to medium heat and add the grapeseed oil. Add the garlic and onions and sweat until the vegetables are translucent. Add the kale and saute until wilted, about 2 minutes. Stir in the chicken stock. Remove from the heat and fold in the butter. Season with salt and black pepper.
  • To serve: Spoon some Cajun sauce in the center of each plate. Spoon some creamy grits on top of the sauce. Add the kale, followed by the catfish.

2 cups heavy cream
1 cup chicken stock
1 cup instant grits
1 stick (4 ounces) unsalted butter, cut into pieces
2 tablespoons cream cheese
2 tablespoons grated Parmesan
Kosher salt and freshly ground white pepper
2 tablespoons whole milk
1 cup white wine
1/2 cup chicken stock
6 tablespoons heavy cream
2 tablespoons Worcestershire sauce
2 shallots, minced
Juice of 1/2 lemon
1 tablespoon smoked paprika
1 tablespoon seafood seasoning, such as Seafood Magic
1 tablespoon chopped fresh thyme
2 sticks (8 ounces) unsalted butter, cut into pieces
Kosher salt and freshly ground black pepper
4 to 6 catfish fillets (6 to 7 ounces each)
1/4 cup Cajun spice
6 tablespoons grapeseed oil
2 tablespoons unsalted butter
3 to 4 tablespoons grapeseed oil
1 clove garlic, thinly sliced
1 small white onion, diced
2 bunches kale, leaves cut into julienne, stems discarded
1/4 cup chicken stock
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

CAJUN-CATFISH TACOS

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 18



Cajun-Catfish Tacos image

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Toss the cabbage with 1/4 teaspoon salt in a medium bowl and set aside.
  • Stir the yogurt, lime zest, lime juice and cayenne pepper together in a small bowl and refrigerate until ready to use.
  • Brush the fillets all over with oil and season generously with salt and pepper and then with the spice rub. Lay the fish on the grill and cook, undisturbed, until you see distinct grill marks and can lift the fish without it sticking, 5 to 6 minutes. Test it by gently lifting a corner?if it sticks, cook it a bit longer. Turn the fish over and cook until firm to the touch, about 5 minutes more.
  • Microwave or steam tortillas until warm, or grill until slightly charred but still pliable. Fill each tortilla with 1/2 a fish filet, a sprig of cilantro and some cabbage. Drizzle with the yogurt sauce and hot sauce if using. Serve with lime wedges.

2 cups shredded green cabbage
Kosher salt and freshly ground pepper
1 cup plain yogurt
1 teaspoon finely grated lime zest plus 1 tablespoon fresh squeezed lime juice
Pinch cayenne pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon dried thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
Four 8-ounce catfish fillets
Olive oil, for brushing
8 corn tortillas
8 sprigs cilantro
[For Serving:] Lime wedges and your favorite hot sauce (optional)

CAJUN-STYLED GRILLED CATFISH

Make and share this Cajun-Styled Grilled Catfish recipe from Food.com.

Provided by southern chef in lo

Categories     Catfish

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Cajun-Styled Grilled Catfish image

Steps:

  • Combine first 4 ingredients; rub the seasoning on catfish. Sprinkle lemon juice on both sides of fish.
  • Grill, covered with grill lid, over medium hot coals (350-400°F) 5 minutes on each side until fish flakes easy with a fork. Garnish with lemon, if desired.

1 teaspoon lemon pepper seasoning
1 teaspoon white pepper
1 teaspoon creole seasoning
1 teaspoon blackened fish seasoning (I like Prudhomme's blackened redfish seasoning)
4 catfish fillets, 1 1/2 to 2 pounds
2 tablespoons lemon juice
lemon wedge (to garnish)

CAJUN CATFISH SUPREME

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



Cajun Catfish Supreme image

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

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

CAJUN CATFISH WITH FRUIT SALSA

"I got the idea for this recipe from my brother-in-law, Brett, a fabulous 'experimental' cook," says Katherine Nelson of Palmdale, California. "Even the pickiest of eaters will crave more of this dish, so you might want to double the recipe!"

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 8



Cajun Catfish with Fruit Salsa image

Steps:

  • Brush both sides of fillets with butter; sprinkle with Cajun seasoning. Place on a broiler pan; broil 6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. , For salsa, in a small bowl, combine the remaining ingredients. Serve with fish.

Nutrition Facts : Calories 752 calories, Fat 48g fat (24g saturated fat), Cholesterol 172mg cholesterol, Sodium 4444mg sodium, Carbohydrate 56g carbohydrate (46g sugars, Fiber 9g fiber), Protein 32g protein.

6 catfish fillets (6 ounces each)
3 tablespoons butter, melted
2 tablespoons Cajun seasoning
SALSA:
2 medium navel oranges, peeled, sectioned and diced
1 cup diced cantaloupe
1/2 cup diced honeydew
2 tablespoons lime juice

CAJUN CATFISH SANDWICHES

This spicy bistro-style sandwich makes such a no-fuss summertime supper. Serve alongside your favorite vegetable side dish and enjoy. -Shauniece Frazier, Los Angeles, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11



Cajun Catfish Sandwiches image

Steps:

  • Combine the seasoned pepper, chili powder, cayenne and seasoned salt; sprinkle over fillets. , In a large skillet, cook fillets in 1 teaspoon oil for 4-6 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in mayonnaise. Spread over roll bottoms; top each with a romaine leaf and fillet. Replace tops.

Nutrition Facts : Calories 373 calories, Fat 14g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 710mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

3/4 teaspoon seasoned pepper
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon seasoned salt
4 catfish fillets (4 ounces each)
2 teaspoons olive oil, divided
2 green onions, chopped
3 garlic cloves, minced
1/2 cup fat-free mayonnaise
4 French or kaiser rolls, split and toasted
4 romaine leaves

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



Cajun Blackened Catfish image

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

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

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