A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Blackened Redfish with Remoulade
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- #33937
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
6 tablespoons mayonnaise
1/2 small onion, chopped
2 tablespoons chopped parsley
1 tablespoon lemon juice
2 teaspoons capers, drained
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1 tablespoon Cajun seasoning
2 teaspoons paprika
2 teaspoons canola oil
24 ounces redfish or tilapia fillet
directions
To prepare the remoulade (a French cousin of tartar sauce) combine the mayonnaise, onion, parsley, lemon juice, capers, mustard, and sugar in a medium bowl; blend well and set aside.
Combine the Cajun seasoning and paprika on a piece of wax paper. Heat a large nonstick skillet over medium-high heat until hot; swirl in the oil. Dip the flesh side of each fish fillet into the seasoning mixture, then immediately place flesh-side down into the hot skillet. Repeat with the remaining seasoning mixture and fillets. Cook, turning once until the skin is blackened and the fish flakes easily with a fork, about 4 minutes.
Serve immediately with the remoulade.
cook's notes
Be sure to serve this classic with some steamed brown rice or Cajun-style "dirty" rice.
added by
tara
nutrition data
350 calories, 23 grams fat, 4 grams carbohydrates, 37 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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