Video Recipe: Cajun Fish Tacos
Mike and Stu join the gang at Studio 10 to talk about their new show Sip & Chew with Mike and Stu and to make Cajun Fish Tacos with Mardi Gras Slaw.
- 1 head red cabbage
- 1 small yellow bell pepper, diced
- 1 jalapeño, diced
- Balsamic vinaigrette
- 8 catfish filets
- Cajun seasoning to taste
- 8 flour tortillas
- Crema or sour cream
- Queso fresco or low sodium Feta
- To make “Mardi Gras Slaw,” first shred cabbage. In a bowl, combine cabbage with bell pepper, jalapeno and balsamic vinaigrette. Cover and set aside.
- Heat a skillet to medium high heat.
- Season catfish liberally with Cajun seasoning then cook in pan with a little oil until done.
- Heat tortillas just enough to make them pliable in a warm skillet or microwave oven.
- Assemble tacos with catfish, slaw, cheese and a drizzle of cream.
Fish Dish: Smoked Salmon Croquettes
| Smoked Salmon Croquettes |
- 1 cup Panko (Japanese bread crumbs)
- 3 – 4 ounce smoked salmon filet, crumbled/diced
- 1 egg
- 1 teaspoon Old Bay Seasoning
- Canola oil
- Tarter sauce
- Preheat a griddle or skillet to medium-high
- In a mixing bowl scramble the egg then incorporate the salmon, bread crumbs and Old Bay.
- Work thoroughly then roll into three 1.5” balls.
- Gently pat out into disks a half an inch thick.
- Pour enough oil to coat the bottom of the griddle and cook each croquette about 7 minutes on each side or until golden brown then serve with tarter sauce.
Fish Dish: Udon Salmon Soup
I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section. I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles. So I have decided to share this culinary voyage with you. I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.
Fish Dish: Udon Salmon Soup
So, for whatever reason, I was craving an Asian soup, something fishy, something with udon (Japanese noodles made of buckwheat). I grabbed a small pot and a few cubes of homemade crab stock from the freezer. I added some water and a teaspoon of lobster base then brought it to a boil. I then hit it with a shot or two of fish sauce, some soy sauce, fresh grated ginger, Sriracha, garlic powder and five spice.
With my broth sufficiently flavored I then added a 4 ounce salmon filet. Cooking the filet in the broth would not only season the salmon but also add a fourth seafood element to the broth’s flavor profile. That should take care of the fishy craving. Once the filet was done I broke it up then added a portion of udon. Grabbing my mandolin I sliced celery very thinly. and dropped it in the soup. As soon as the noodles were done the soup was finished, about five minutes. I garnished it with a few more celery shavings, some celery leaves and black sesame seeds.
I have some white fish in the freezer as well so I may give this a try again in a day or so. I think it will completely change the complexion of the dish. If you are not a fish fan you could easily substitute boneless skinless chicken breast. I have to wonder, however, if you do not like fish why are you reading a fish recipe?
Fish Dish: Chili-Lime Halibut
I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section. I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles. So I have decided to share this culinary voyage with you. I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.
Fish Dish: chili-lime halibut with chipotle brown rice pilaf.
I seasoned the halibut steaks with salt, pepper and chili powder. I seared them in an oiled medium high sauté pan for about four minutes on each side, basting with fresh squeezed lime juice after the turn. Once done I removed them to a plate.
For the pilaf I added half a can of chipotle white corn (with some juice) to the sauté pan along with a can of green chilies making sure to scrape up the fond in the bottom of the pan. I then added 4 ounces of pre-cooked brown rice and tossed it in the pan until heated through and well mixed. I squeezed a little more lime juice over both the pilaf and the halibut before serving.
