Cajun Catfish – Tilapia – Redfish

  • Yield : 4
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m
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You can substitute Tilapia or Redfish.


  • 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 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.

Step 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.

Step 3

Add wine and cook, stirring occasionally, for 5 minutes or until fish flakes easily and mushrooms are tender.

Step 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.

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