Best Low Fat Cajun Style Fish In Parchment Delish Recipes

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LOW-FAT CAJUN-STYLE FISH IN PARCHMENT ...DELISH!



Low-Fat Cajun-Style Fish in Parchment ...delish! image

This is an adopted recipe The original chef comments: "Supermarkets stock several kinds if Cajun spice blends. Check the label to make sure the brand you choose doesn't list salt as the first ingredient, you can off set the the benefits of the dish by adding too much salt." Round out this meal with rice pilaf and a green vegetable or a spinach salad.

Provided by Ms B.

Categories     Cajun

Time 32m

Yield 4 serving(s)

Number Of Ingredients 5

4 sheets parchment paper
16 ounces pompano fish fillets (any firm fish fillet) or 16 ounces orange roughy fillets (any firm fish fillet)
2 teaspoons cajun seasoning
8 large shrimp, peeled and de-veined
1 tablespoon parsley, chopped

Steps:

  • Fold each sheet of parchment in half and cut into a heart shape.
  • Sprinkle both sides of the filet's with the Cajun spice blend.
  • Place fillets on one half of each parchment heart and top with shrimp and a sprinkling of parsley.
  • Fold the edges of the parchment together to seal.
  • Preheat oven to 425 degrees.
  • Arrange parchment packets on a baking sheet.
  • Bake for 12 minutes.
  • Remove from heat and serve fast!

Nutrition Facts : Calories 8.9, Fat 0.1, Cholesterol 15.1, Sodium 68.5, Carbohydrate 0.2, Protein 1.7

FISH COOKED IN PARCHMENT (PESCE AL CARTOCCIO)



Fish Cooked in Parchment (Pesce Al Cartoccio) image

Fish used to be cooked in a oiled brown paper bag but parchment paper produces just as good a result. Garlic, rosemary and lemon are the flavorings. From the Fine Art of Italian Cooking. Posted for ZWT #7.

Provided by mary winecoff

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 sea bass (about 31/2 pounds) or 1 red snapper (about 31/2 pounds)
salt & freshly ground black pepper
1 tablespoon rosemary
2 large garlic cloves, peeled
lemon wedge

Steps:

  • Make sure the cavity of the fish is very well cleaned. Preheat oven to 375 degrees.
  • Place a large sheet of parchment paper skin-side up on a board and sprinkle it with salt, pepper and some of the rosemary leaves. Place the fish on the parchment paper.
  • Cut the cloves of garlic into small pieces. Into the cavity of the fish put half of the remaining rosemary leaves, half of the garlic pieces, salt and pepper. Sprinkle the outside of the fish with the remaining rosemary eaves, garlic and more salt and pepper.
  • Wrap the fish completely in the parchment paper and place it in a baking pan, then place in the preheated oven for 17 minutes. Gently turn the fish over and bake for 17 minutes more, then remove the pan from oven and let the fish cool for 5 minutes.
  • Serve hot with lemon wedges.

CAJUN LOW-FAT BAKED FISH



Cajun Low-Fat Baked Fish image

Make and share this Cajun Low-Fat Baked Fish recipe from Food.com.

Provided by Miss Annie in Indy

Categories     Cajun

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 5

4 fish fillets (I like Talapia)
butter-flavored cooking spray
2 teaspoons cajun seasoning
1/4 cup seasoned bread crumbs
salt and pepper, to taste (optional)

Steps:

  • Heat oven to 400 degrees.
  • Line baking pan with aluminum foil (optional, but makes clean-up a breeze!).
  • Lay fish in pan.
  • Spray with butter flavor spray.
  • Sprinkle with cajun seasonings and bread crumbs.
  • Flip fish over and repeat steps.
  • Place in oven, bake about 3-5 minutes, flip fish and bake other side.
  • Cook until fish flakes easily with a fork.
  • Cooking time will depend on thickness of fish used.

ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE



Anthony Bourdain's Les Halles Vichyssoise image

This is an adopted recipe that I have not yet tried. The original chef comments: "I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, "Anthony Bourdain's Les Halles Cookbook". This is so close to the Vichyssoise I loved, and you will too!"

Provided by Ms B.

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

4 tablespoons butter
8 leeks, white part only, cleaned and thinly sliced
2 medium potatoes, cut into small cubes
2 cups chicken stock
2 cups heavy cream
4 fresh chives, finely chopped
1 pinch nutmeg
salt and fresh pepper

Steps:

  • I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
  • Add potatoes and cook for a minute or two, stirring a few times.
  • Stir in the chicken broth and bring to a boil.
  • Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
  • Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens.
  • Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
  • Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
  • Check seasoning, sprinkle with chives and serve in chilled bowls.
  • This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.

CAJUN SPICE RUB MIX RECIPE



Cajun Spice Rub Mix Recipe image

Give your life a kick! Use this mixture for barbecue or blackened steaks, shrimp, ribs, chicken, blackened fish, cajun soups, gumbos or sauces.

Provided by Rita1652

Categories     Cajun

Time 5m

Yield 1 cup

Number Of Ingredients 13

1/2 cup kosher salt
1/4 cup chili powder
1/4 cup spanish paprika
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cumin
1 tablespoon cayenne pepper
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons coriander powder
1/2 teaspoon white pepper
1 tablespoon fresh coarse ground black pepper

Steps:

  • Mix all ingredients together and place in a jar.
  • Store in a cool, dark place up to 1/2 a year.
  • Enjoy!

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