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Cajun Grilled Fish Steaks

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 )

8d3da7c2-5d91-4221-b6ec-09cb09a56fa3

Prep Time 25 min
Total Time 25 min
Servings 4

Ingredients

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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Directions

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.

EXPERT TIPS

Expert Tips

Not a fan of oregano? Experiment with dried dill weed instead.

Keep a spray bottle filled with water near the grill. Use it to douse any flare-ups that might occur.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 25),

% Daily Value

Total Fat: 2 1/2g; 2 1/2%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 460mg; 460%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 1g 1% Sugars 6g 6% ),
Protein: 34g; 34%

% 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.

REVIEWS & 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