Other

Cajun Fish Fillets with Corn and Chile Pepper Sauté and Spicy Remoulade 

Photo by Angie Moser

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yields

6 servings

    Cajun Fish Fillets
  • Spicy Remoulade Sauce (recipe follows)
  • Corn and Chile Pepper Sauté (recipe follows)
  • 1 cup all-purpose flour
  • 2 tablespoons TDS Cajun Spice Mix (recipe follows) or your favorite Cajun-Creole seasoning
  • 6 fish fillets, 4–6 ounces each (tilapia, redfish, catfish, etc.)
  • 1 stick (8 tablespoons) clarified butter, divided
  • Chopped parsley for garnish
  • Spicy Remoulade Sauce
  • ¾ cup mayonnaise
  • 6 tablespoons Creole mustard
  • 2 tablespoons dry white wine
  • 2 tablespoons finely chopped onions
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped jalapeño
  • teaspoons Worcestershire sauce
  • Corn and Chile Pepper Sauté
  • 3 tablespoons clarified butter
  • ½ cup finely diced red onion
  • 1 cup finely diced poblano peppers
  • ¼ cup finely diced jalapeños
  • 4 cups fresh or frozen and thawed corn kernels
  • Salt to taste
  • TDS Cajun Spice Mix
  • 2 tablespoons salt
  • 2 tablespoons dried oregano
  • 2 tablespoons granulated onion
  • 2 teaspoons paprika
  • teaspoons cayenne pepper
  • teaspoons white pepper
  • teaspoons dried basil
  • teaspoons granulated garlic
  • teaspoons dried thyme
steps
  1. Prepare Spicy Remoulade Sauce (recipe follows) in advance and refrigerate. 
  2. Prepare Corn and Chile Pepper Sauté (recipe follows); keep warm while cooking fish.
  3. Heat oven to 200 degrees.
  4. In a shallow dish, mix flour and seasoning. Melt half the clarified butter in a nonstick pan over medium-high heat. Roll fish fillets in seasoned flour to coat, shaking off excess.
  5. Add enough fish fillets to fill pan without crowding. Cook until golden brown on both sides and opaque in the center, 3–4 minutes per side. Transfer fillets to a paper towel-lined plate. Keep warm in oven while cooking the rest.
  6. Repeat with remaining fillets, adding more clarified butter as needed.
  7. To serve, place ¾ cup Corn and Chile Pepper Sauté in center of each plate and top with a fish fillet. Spoon 3 tablespoons of Spicy Remoulade around plate and garnish with parsley.

Spicy Remoulade Sauce

  1. In a small bowl, mix together all ingredients.
  2. Cover and chill until ready to use.
    Yield: 1¼ cups 

Corn and Chile Pepper Sauté

  1. In a medium skillet, heat butter over medium heat until melted and foam subsides. Add onion and both peppers. Sauté for 3 minutes.
  2. Add corn and cook on medium heat for 5 minutes, stirring often. Season and keep warm.
    Yield: 6 servings

TDS Cajun Spice Mix

  1. Mix all ingredients well.
  2. Store in a dry container.
    Yield: About ¼ cup
  • Chef Eddie Hernandez, co-owner of Taqueria del Sol, Atlanta, GA

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