Cajun Fish Recipes BAKED BASS CATFISH ETOUFFEE BAKED RED FISH WITH TOMATO SAUCE BAKED STUFFED RED SNAPPER SOLE EN PAPILLOTE TUNA SPINACH AU GRATIN FISH COURTBOUILLON Back To Main Cajun Menu Page Meat Pork Seafood BAKED BASS Cajun Style 1 (5 lb.) bass or equivalent 1 large onion, chopped 1 bell pepper, chopped 1/2 stick margarine 2 cans tomato sauce 1 can whole tomatoes juice of 1 lemon 1 cup cooking wine 1/2 cup green onions and parsley dash Tabasco sauce salt, pepper, garlic powder to taste Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight. Wilt onions, and bell pepper in margarine. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. Add 2 cups cold water and seasoning to taste along with dash of Tabasco. Cook for 25 minutes over medium heat. Add wine and pour mixture over fish you have placed in a baking dish. Bake in 325 degree oven for 40 minutes. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon. Serves 6. Back To Cajun Fish Recipe Main Menu CATFISH ETOUFFEE Cajun Style 5 lb. catfish, cut in large pieces 1 large bell pepper, chopped 1 bunch parsley, chopped 1 large bunch green onions, chopped, both white and green parts 3 stalks celery 1 1/2 cans tomato sauce 1/4 cup water 1 large bay leaf 2 Tbsp. flour 1/4 tsp. thyme 1 tsp salt 1 tsp black pepper 1/4 tsp. red pepper 2 slices lemon 2 cloves garlic, chopped 3 Tbsp. salad oil Select a black iron pot that you can handle well enough to shake, as you never stir the fish while it is cooking. Rub the fish pieces well with salt, red, and black pepper. Put oil in the unheated pot. Arrange half the fish onto the bottom. Mix the chopped vegetables and sprinkle half over the fish. Sprinkle 1 Tbsp. flour over the vegetables and half of the tomato sauce and then repeat layers. Add thyme, bay leaf, lemon and 1/4 cup water. Place pot over low flame and cook slowly for 1 hour or until fish is tender. Shake pot often to keep mixture from sticking. Never stir as this will break the fish. When tender, taste for seasoning and add more if necessary. Back To Cajun Fish Recipe Main Menu BAKED RED FISH WITH TOMATO SAUCE Cajun Style 1 red fish (4-5 lb.) 2 onions, chopped 1 can tomato paste 1 large can tomatoes 1 bunch parsley 1/2 cup bell pepper, chopped 1/2 cup flour 1/2 cup celery, chopped 1/2 cup cooking oil 1 clove garlic, minced salt and pepper to taste Salt and pepper fish and place in baking dish. Sauce: Brown flour in oil, add onions, celery, garlic, and bell peppers. Cook until soft. Add tomatoes and paste, cook about 20 minutes. Add a little water, if necessary, to prevent scorching. Pour sauce over fish in dish. Bake until fish flakes, basting often. Sprinkle with chopped parsley just prior to serving. Back To Cajun Fish Recipe Main Menu BAKED STUFFED RED SNAPPER Cajun Style 3 to 6 lb. red snapper 6 slices bread (white) 2 Tbsp. butter 2 Tbsp. chopped parsley 1/8 tsp. thyme 1/8 tsp. sage 2 Tbsp. chopped tomato few drops Tabasco sauce 4 Tbsp. finely minced celery Basting sauce: 3/4 cup salad oil 3 Tbsp. melted butter 1 1/2 lemons, juiced 1 1/2 tsp.salt 3 Tbsp. Worstershire sauce Tabasco sauce Saute minced celery in butter over low heat. Add chopped tomato, Tabasco sauce, parsley, thyme, salt, sage and bread which was soaked in cold water, then squeezed dry. Blend all in skillet, then stuff into fish cavity. Skewer opening closed. Bake, uncovered, in preheated oven set at 350 degrees, basting often with sauce. Allow about 10 minutes baking time per pound of fish. A greased sheet of paper or white cloth left under the snapper will make it easier to transfer to serving platter. Now back to the basting sauce: Blend butter, lemon juice, salt, Worstershire sauce and Tabasco sauce, adding oil a little at a time. Pour over fish before starting baking. Baste often. Back To Cajun Fish Recipe Main Menu SOLE EN PAPILLOTE Cajun Style 8 small or 4 large fillets of flounder or sole 1/2 lb. cooked, peeled and cleaned shrimp 1/4 lb. fresh sliced mushrooms or 2 cans (3 oz.) broiled in butter mushrooms 3 Tbsp. butter 3 Tbsp. flour 1 cup milk 2 Tbsp. sherry salt and paprika Make cream sauce by melting the butter, blending in the flour and then adding the milk, sherry and seasonings slowly. Cook until thickened. Take 4 pieces of aluminum foil (about a foot square). On each piece put 1/4 of the fish fillets and 1/4 of the shrimp. Discard the liquid and stir the mushrooms into the sauce. Spoon 1/4 of the sauce over each piece of fish, fold up the foil and pinch tightly together. Place the 4 bags on a cookie sheet and bake in a 425 degree oven for 40 minutes. To serve, place on serving plates and snip through the foil crisscross. Turn back the foil and enjoy from the silvery dish. Back To Cajun Fish Recipe Main Menu TUNA SPINACH AU GRATIN Cajun Style 1 (7 oz.) can tuna, drained and flaked 1 (10 oz.) frozen chopped spinach, cooked and drained dash pepper 1 Tbsp. lemon juice 2 Tbsp. grated Parmesan 1/4 tsp. salt 1/3 cup bread crumbs 1/2 cup mayonnaise Blend first 7 ingredients and fold in the mayonnaise. Spoon into individual shells or 9-inch pie plate. Sprinkle with additional cheese. Bake in 350 degree oven (moderate) for 20 minutes. Serves 4. Back To Cajun Fish Recipe Main Menu FISH COURTBOUILLON Cajun Style 3 lbs. catfish steaks 1/2 cup salad oil 2 onions, chopped fine lemon slices 1 clove garlic, minced 1 can tomato sauce salt, red and black pepper In medium size Dutch oven, bring oil to medium heat. Add alternate layers of fish, (sprinkled with salt, black and red pepper) and onions, garlic, lemon slices and tomato sauce. Do not add water. Cover and simmer for 1 hour. A small amount of water may be added toward end of cooking time if necessary for more gravy. Serves 4. Serve over mounds of rice. Try a tossed green salad and French bread. Back To Cajun Fish Recipe Main Menu Back To Main Cajun Menu Page Meat Pork Seafood