Jul 14 2026
Restaurants›Moonshine 152›Cajun Grilled Catch Of The Day Chef Asia's Favorite Cajun Grilled Tilapia Recipe

Cajun Grilled Catch Of The Day Chef Asia's Favorite Cajun Grilled Tilapia Recipe

Inspired by Moonshine 152
Time1h
Serves4

Cajun-rubbed Grilled Tilapia, Fried Pickled Green Tomatoes, Tomato-Shrimp Shallot Ragout, Sriracha Butter

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cajun Grilled Tilapia

Fried Pickled Green Tomatoes

Tomato-Shrimp Shallot Ragout

Sriracha Butter

Method

Cajun Grilled Tilapia

  1. 1

    Prepare the Fish

    In a bowl, mix the Cajun seasoning, olive oil, lemon juice, salt, and black pepper. Rub this mixture over the tilapia fillets evenly and let them marinate for at least 20 minutes.

  2. 2

    Grill the Fish

    Preheat the grill to medium-high heat. Place the marinated tilapia fillets on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Fried Pickled Green Tomatoes

  1. 3

    Prepare the Tomatoes

    Slice the green tomatoes into 1/4-inch thick rounds. Soak the slices in pickling brine for at least 30 minutes.

  2. 4

    Set Up Breading Station

    In one bowl, place the cornmeal; in another bowl, beat the eggs; and in a third bowl, place the all-purpose flour.

  3. 5

    Bread and Fry Tomatoes

    Remove the tomatoes from the brine, dip each slice first in flour, then in the egg, and finally coat with cornmeal. Heat oil in a deep skillet over medium heat and fry the tomatoes until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Tomato-Shrimp Shallot Ragout

  1. 6

    Sauté Aromatics

    In a saucepan, heat olive oil over medium heat. Add chopped shallots and minced garlic, sauté until fragrant and translucent, about 2-3 minutes.

  2. 7

    Cook the Shrimp

    Add the shrimp to the pan and cook until they turn pink, about 3-4 minutes. Stir in the canned diced tomatoes and chicken broth, and bring to a simmer.

  3. 8

    Season and Serve

    Season with salt and black pepper, and cook for an additional 5 minutes. Stir in fresh parsley before serving.

Sriracha Butter

  1. 9

    Mix the Butter

    In a small bowl, mix the softened butter with Sriracha sauce until well combined. Adjust seasoning as needed.

More from Moonshine 152