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| Cajun Grilled Fish (By Bill Nagy and Jim Hoffman) |
Ingrediants
- 1 Tbsp. Zatarain's "Blackened Fish Seasoning"
- 1/2 Tbsp. Tarragon
- 1/4 tsp. Garlic Powder
- 1/4 cup Olive Oil
Fish Preparation
- Bone and clean fillets, rinse and drain excess water
- Pat dry fillets using paper towels
- Place fillets in plastic bag and pour on marinade
- Gently message seasoning throughout fillets in bag, not to break fillets.
- Place in refrigerator for 2-3 hrs. or more to increase cajun flavor.
Cooking instructions
- Medium heat
- Open fire
- 5-10 minutes each side until firm
TRY BASTING CHICKEN AND PORK WITH MARINADE, YOU WILL LOVE IT!!!!!!!
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| Cajun Fish Spread (By Debra Jean) |
Makes 2 cups
- 1/2 cup Cajun grilled fish de-boned
- 8 oz. cream cheese
- 1/2 cup chopped green onions
- 1/2 tsp. garlic powder
- 2-4 Tbsp. Zatarain's to taste
Mix and refrigerate until well chilled!!
Serve with crackers!
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| Fish Tacos (By Jim Graff) |
- 2 cups grilled fish fillets (flaked)
- 1 pkg. Fajita Seasoning
Mix fish and fajita seasoning as directed on package.
Serve on Taco Shells with desired hot sauce and toppings. |
