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Recipe

Cajun Grilled Fish Steaks

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Want to eat more fish? These steaks, topped with a corn and tomato relish, are ready in 30 minutes!

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( 9 Ratings)

9 Ratings

5 Stars 44%

4 Stars 11%

3 Stars 11%

2 Stars 22%

1 Stars 11%

Member Reviews ( 3 )

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PREP TIME 25 Min
TOTAL TIME 25 Min
SERVINGS 4

Relish

1: can (7 oz) Green Giant® Niblets® whole kernel sweet corn, drained

1: medium plum (Roma) tomato, chopped (1/3 cup)

2: medium green onions, chopped (2 tablespoons)

1: tablespoon cider vinegar

2: teaspoons honey

3/4: teaspoon dried oregano leaves

1/4: teaspoon ground red pepper (cayenne)

1/4: teaspoon salt

Fish

4: halibut or salmon steaks (about 6 oz each)

2: tablespoons Worcestershire sauce

1/2: teaspoon coarse ground pepper

1/4: teaspoon dried oregano leaves

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1 Heat gas or charcoal grill. In small bowl, mix relish ingredients; set aside.
2 Brush halibut with Worcestershire sauce; sprinkle with pepper and oregano.
3 Place fish on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until fish flakes easily with fork. Serve fish with relish.

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Nutrition Information:

1 Serving (1 Serving)

Calories 210

(Calories from Fat 25),

Total Fat 2 1/2g

(Saturated Fat 1/2g,
Trans Fat 0g),

Cholesterol 90mg;
Sodium 460mg;
Total Carbohydrate 14g

(Dietary Fiber 1g,
Sugars 6g),

Protein 34g;

Percent Daily Value*:

Vitamin A 6 %;
Vitamin C 6 %;
Calcium 4 %;
Iron 10 %;

Exchanges:

1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
4 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 3 Reviews View All

Posted 6/18/2008 12:54:55 PM REPORT ABUSE bzjm said:

Rating:

It needs cajun spices. Here is my blend I use: Cajun Seasoning 1 box salt 3 T black pepper 2 T garlic powder 1 t onion powder 1 t nutmeg 2 T parsley flakes (crunched) 4 T red pepper (ground) (cayenne) 2 T chili powder Combine all ingredients; store in an airtight container. or Creole Seasoning Blend 1 T salt 1 1/2 t garlic powder 1 1/2 t onion powder 1 1/2 t paprika 1 1/4 t dried thyme 1 t red pepper 3/4 t black pepper 3/4 t dried oregano 1/2 t ground bay leaves 1/4 t chili powder Combine all ingredients; store in an airtight container. Use with seafood, chicken, beef, or vegetables. Yield: 1/4 cup.

This reply was: Helpful Inspiring

Posted 6/18/2008 7:51:47 AM REPORT ABUSE berkshiredove said:

Rating:

It was so-so. if I make it again, I would add 2 chopped garlic cloves, and leave out oragano. I'd add dill or maybe basil. It would also be wonderful on fillets of flounder, i think.

This reply was: Helpful Inspiring

Posted 6/17/2008 9:46:09 PM REPORT ABUSE

Rating:

I couldn't figure out what made it "cajun", since it doesn't use any spices/herbs I associate with cajun cooking. I love putting fresh salsas on seafood, often using fruit as well as veggies. I personally don't like canned corn, so that as an ingredient was off-putting. I do like fresh corn, but it just doesn't work for me as a salsa ingredient. I probably would have used diced okra or another ingredient more closedly associated with the cajun cuisine.

This reply was: Helpful Inspiring