Description A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli. Ingredients 2 tablespoons olive oil ½ small onion, diced 2 cloves garlic, minced 5 … Read more
Description A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook’s (or diner’s) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. … Read more
Description Boulettes is French for ‘little balls.’ These combine the naturally sweet taste of crawfish tails with the Cajun ‘Trinity’ of onions, bell peppers, and celery, with an extra kick from the Cajun seasoning. They are deep fried until golden brown and delicious. You will love these! Ingredients 1 (16 ounce) package cooked and peeled … Read more
Description This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it’s certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence. Ingredients ½ pound raw shrimp, peeled and deveined – … Read more
Description This wonderful spicy shrimp and pasta dish is delicious, easy and elegant. Very spicy – add Cajun seasoning to suit your tastes. Ingredients 2 cups uncooked orecchiette pasta ⅓ cup butter ½ cup chopped shallots 3 cloves garlic, chopped ¼ cup chopped green onion 1 ½ teaspoons Cajun seasoning, or to taste 1 teaspoon cracked … Read more
Description Traditional methods of cooking mahi mahi can leave it dry, but cooking it sous vide in its own juices ensures tender and moist results. I try and find fillets that about 1-inch thick. Serve with cilantro rice or atop a salad. Ingredients 1 ½ pounds skin-on mahi mahi fillet salt and ground black pepper to … Read more
Description In an attempt to eat healthier, my husband and I have been eating more vegetables and less meats. As a result, I have become more creative coming up with dinner meals. This casserole was delicious, used fresh vegetables I had on hand, and went together very quickly. I topped the casserole with French fried … Read more
Description A favorite with our family, this French-Canadian dish has been passed down from many generations. It’s a simple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie. Ingredients 6 potatoes, peeled 1 small onion, minced 1 clove garlic, minced 1 tablespoon butter 1 (6 ounce) … Read more
Description A simple shrimp saute with lots of parsley and garlic for flavor, finished with lemon juice and white wine. Lovely served over pasta or just with grilled crusty bread. Enjoy! Ingredients 3 tablespoons butter 1 bunch fresh parsley, chopped 3 cloves garlic, minced 1 pound uncooked medium shrimp, peeled and deveined ⅓ cup dry … Read more
Description It’s hard to tell which is better in this, the tuna or the sauce! The sauce is even better if done the previous day, but who knows when you’re going to catch a tuna? No kidding, if you can do it, it gets no better. Otherwise, get the freshest you can get from your … Read more