
While we don’t really miss Texas, there are parts and places we do miss. One of our favorite seafood restaurants was RAZZOOS CAJUN CAFE – this we miss A LOT! I especially miss their stuffed fish!


2 skin on Barramundi fillets of similar size
2 sprigs Dill, minced
1 tablespoon GHEE*
1 tablespoon butter
1/2 teaspoon Tony Chachere’s creole seasoning
Fresh ground salt and pepper, to taste
1 teaspoon paprika
Lemon wedges
- Over medium high heat melt butter and GHEE.
- Score the skin side of the fillets.
- Pat dry and generously season both sides with salt, pepper, paprika and Cajun seasoning.
- Add fillets to sizzling butter skin side down.
- Cook 4-5 minutes until skin begins to brown and crisp.
- Flip fillets and cook another 3-4 minutes or until beginning to crisp and are cooked through.
- Plate and sprinkle dill over fish fillets.
- Serve with remoulade sauce.
REMOULADE SAUCE
1/3 cup mayonnaise
2 tablespoons chili sauce
1 teaspoon Worcestershire sauce
1 green onion, minced
1/4 teaspoon cayenne pepper
Juice of 1/2 lemon
1 teaspoon creamy horseradish
2 cloves garlic, minced
1/4 teaspoon paprika
1/2 teaspoon Tony Chachere’s creole seasoning
- Mix everything together.
- Cover and refrigerate for 1-2 hours.
- Enjoy.
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