CAJUN FISH

I use the following method of cooking Tallapia and Salmon almost exclusively.

Both Tallapia and Salmon are usually available fresh in most of your larger Supermarkets if you can get to Harry’s or Whole Foods they always have a good selection of fish.

Buy about ½ pound of fish per person.

If you are using Salmon, have the skin removed or remove it at home (not much trouble).

Wash fish and pat dry with paper towels. Place in a shallow bowl, sprinkle liberally with ASTOR Cajun seasoning and marinate for 30 min. to 1 hour in white wine and olive oil.

Pre heat oven to 350

In an oven proof skillet*, on high heat, bring a small amount of olive oil to near smoking heat. Place the fish in the skillet just long enough to sear , turning once to sear both sides.
Remove fish to oven for 15 minuets.

· If you do not have a skillet that can be used in the oven, fish can be transferred to a shallow baking dish or pan.
Fish will be moist and flaky and just done almost every time.

Don’t like spicy?—Sprinkle with salt and pepper and leave off the cajun seasoning.

Rather have it breaded? Mix 3 cups of Bisquick with 1 cup Seasoned Bread Crumbs.

Dredge fish in milk, place in plastic bag with coating mixture, turn lightly to cover then proceed as above.