Chef Asia's Favorite Cajun Grilled Tilapia Recipe
Recipe information
Make Chef Asia's Favorite Cajun Grilled Tilapia in just 1h . Cajun-rubbed Grilled Tilapia, Fried Pickled Green Tomatoes, Tomato-Shrimp Shallot Ragout, Sriracha Butter .... add side white rice $5
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Ingredients
Cajun Grilled Tilapia
Fried Pickled Green Tomatoes
Tomato-Shrimp Shallot Ragout
Sriracha Butter
White Rice (optional)
Cajun Grilled Tilapia
1. Prepare the Marinade
In a small bowl, mix the Cajun seasoning, olive oil, lemon juice, salt, and black pepper to create a marinade.
2. Marinate the Fish
Rub the marinade all over the tilapia fillets and let them marinate for at least 15 minutes.
Fried Pickled Green Tomatoes
4. Prepare the Tomatoes
Slice the green tomatoes into 1/4-inch thick slices and soak them in the pickling brine for 30 minutes.
5. Set Up the Breading Station
In one bowl, place the cornmeal, in another bowl, beat the eggs and milk together, and in a third bowl, place the all-purpose flour.
6. Bread the Tomatoes
Dredge each slice of pickled tomato in flour, dip in the egg mixture, and then coat with cornmeal.
7. Fry the Tomatoes
Heat the vegetable oil in a large skillet over medium heat. Fry the breaded tomato slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Tomato-Shrimp Shallot Ragout
8. Sauté the Shallots
In a skillet over medium heat, heat olive oil and add minced shallots. Sauté until translucent, about 2-3 minutes.
9. Cook the Shrimp
Add minced garlic and shrimp to the skillet. Cook until shrimp turn pink, about 3-4 minutes.
10. Add Tomatoes and Seasoning
Stir in the canned diced tomatoes, basil, salt, and black pepper. Simmer for another 5 minutes, allowing flavors to meld.
Sriracha Butter
11. Mix Sriracha Butter
In a small bowl, combine softened butter, Sriracha sauce, and lemon juice. Mix until smooth and well combined.
White Rice (optional)
12. Cook the Rice
In a saucepan, bring 2 cups of water to a boil. Add 1 cup of white rice, cover, and reduce heat to low. Cook for 18-20 minutes or until rice is tender and water is absorbed.
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