Cajuntilapia Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mayonnaise, cumin, onion powder, Cajun seasoning, garlic powder, and pepper in a small bowl.
• Place tilapia in an ungreased glass baking dish. Spread mayonnaise mixture on top and sprinkle with crushed crackers.
• Bake in the preheated oven until fillets flake easily when tested with a fork, 15 to 20 minutes.

Steps:

• Preheat oven to 450 degrees.
• Line a shallow baking pan with tin foil.Coat with olive oil.
• Coat both sides of fish with olive oil and sprinkle both sides of fish with half of the seasoning.
• Place fish on pan and bake for 8-10 minutes or until fish flakes easily with fork.
• In a small bowl combine mayonnaise, remaining seasoning, lemon juice and pickle. stir well, serve with fish.
• Garnish with lemon wedges.

Steps:

• Place all herbs and spices in a bowl and mix well. Lightly coat the fish in the spice mixture.
• Add butter to frying pan and heat until sizzling. Add the fish fillets, and saute over moderate heat for 4 minutes on each side, or until browned and cooked.

Steps:

• In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
• In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Steps:

• Thaw and dry filets.
• Mix all but the oils in a small bowl. Dry rub spice mix onto both sides of each filet.
• Heat 1/2 of both oils in a large skillet over med-hi heat.
• In batches, cook about 2-3 minutes on each side depending on the thickness. Repeat for the rest of the fish adding oil as needed.
• Serve with lemon wedges.

Steps:

• blend the eggs with the lemon juice.
• blend the herbs spices and pancake mix with the bread crumbs
• dredge the fish in egg mixture.
• then coat with bread crumb mixture completely.
• heat enough oil in pan to fry in stainless steel pan.
• Fry for approx 3 minutes per side on medium high heat.
• you can play with the volume of bread to herb to flour/pancake ratio to get your desired favourite.

Steps:

• In large skillet, medium heat, melt butter and saute garlic and green onion 5 minute.
• In mixing bowl, Coat tilapia in mixture of flour, cajun and creole seaonings.
• Place Tilapia in skillet and cook 5-7 min on each side, or until fish is white and flakey.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.
• Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.
• Meanwhile, season tilapia on both sides with Cajun seasoning.
• Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.
• Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.
• Serve fish with cold salsa, adding cream sauce to both, if desired.

Steps:

• Combine panko, parsley, and salt on a dinner plate. Mix egg and milk together in a bowl.
• Dip fillets into the milk mixture and shake off excess. Lightly dredge in panko mixture.
• Heat oil in a large, nonstick skillet over medium heat. Add fillets and cook until golden brown on 1 side, about 4 minutes. Turn and cook until fillets are no longer translucent in the center and they easily flake with a fork, about 5 minutes more. Serve immediately.