Cajun Catfish - Tilapia - Redfish

4 servings Intermediate
5.0/5 (1)
Cajun Catfish - Tilapia - Redfish
Pan-sautéed catfish, tilapia, or redfish seasoned with oregano, thyme, and cayenne, then finished with mushrooms, green onions, and a rich white wine reduction. You can substitute Tilapia or Redfish for the catfish.

Ingredients

4 servings
  • 1/8 tsp ground white pepper
  • 1 tbsp margarine
  • 1/8 tsp dried oregano
  • 1/8 tsp dried thyme
  • 1 cup thinly sliced fresh mushrooms
  • 1/4 cup fine chopped green onions
  • 2 tbsp dry white wine
  • Dash of red pepper (cayenne)
  • 1/2 cup beef stock or water
  • 4 (5 oz) catfish filets

Step-by-Step Instructions

  1. In a small bowl, mix the white pepper, oregano, thyme and cayenne. Sprinkle this mixture (or 1/2 tsp cajun seasoning mix) on both sides of fish and set aside.
  2. In a large skillet melt margarine over high heat until bubbly. Add fish and sauté for 1 minute, or until lightly browned, turning often. Add mushrooms and green onions and cook for a couple of minutes.
  3. Add wine and cook, stirring occasionally, for 5 minutes or until fish flakes easily and mushrooms are tender.
  4. Add stock and cook for 3 minutes. When liquid is reduced by half, remove fish filets and place on warm serving plates. Over high heat continue reducing sauce until it reaches a rich, thick consistency. Spoon some over each filet. Great with cole slaw.

Common Problems and Solutions

Q: Why is my fish falling apart in the pan?

A: Make sure your pan and margarine are fully heated before adding the fish, and don't move the filets too much during the first minute. Turn gently with a wide spatula.

Q: Can I use fresh herbs instead of dried?

A: Yes, use about 3 times the amount of fresh herbs (so roughly 1/2 tsp each of fresh oregano and thyme). Add them when you add the mushrooms.

Q: My sauce is too thin—what should I do?

A: After removing the fish, continue reducing the sauce over high heat. It should thicken as the liquid evaporates. You can also add a small pat of butter at the end to help it emulsify.

Tips and Techniques

Don’t overcrowd the pan—if your skillet isn’t large enough for all 4 filets with space between them, cook in two batches to ensure proper browning. The wine reduction is what makes this dish special, so don’t skip that step.

Ingredient Substitutions

  • catfish: tilapia, redfish, trout, or any firm white fish
  • dry white wine: chicken stock with a splash of lemon juice
  • beef stock: chicken stock or fish stock
  • margarine: butter or olive oil

Equipment Needed

  • Large skillet (preferably 12-inch to fit all filets)
  • Wide spatula for turning fish
  • Small mixing bowl

Historical Context

The use of white wine in Cajun fish preparations reflects the French heritage of Acadiana, where wine-based sauces were adapted to locally available freshwater fish like catfish.