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James Naron
This is a recipe handed down to me by my father, and is one of my favorite Cajun-style dishes. I hope you enjoy it as much as I do. I am currently attempting to figure out a way to cook this dish on the George Foreman Grill; stay tuned for the results!
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www.recipesource.com
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Can be prepared in 45 minutes or less.
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MrBungle227
This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice. I seem to have a hard time finding fresh catfish for most of the year. But I've been successful making this dish with other types of fish.
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missamberlee
This is a pretty standard recipe but I love it so much, I had to post it.
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Oxmoor House Healthy Eating Collection, Oxmoor House 2003
We followed tradition and cooked the fish in a cast iron skillet. A large nonstick skillet could also be used. Just reduce the starting temperature from high to medium-high.
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The Complete Step-by-Step Low Carb Cookbook, Oxmoor House 2005
If you don't have a cast iron skillet, use a nonstick skillet. Just reduce the starting temperature from high to medium-high.
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peachez
Quick snack or can leave whole and use for a sandwich
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International Recipes
from USServes 22 lbs. Arctic Char4 tbsp. butter1 tbsp. Cajun spicesFillet the Char fresh or thawed about 25 mm thick 11/2". Don't be afraid to substitute trout, perch, shrimp, or any firmfleshed seafood or fish for the char. Melt butter in a ...
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www.recipesource.com
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www.recipesource.com
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FlowrBx
From "A Guide to Inspired Meals", a book of recipes from Lipton Sides.
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