Jun 09 2026
Restaurants›The Parlay Kitchen + Cocktails›Cajun Whitefish* Recipe

Cajun Whitefish* Recipe

Inspired by The Parlay Kitchen + Cocktails
Time45m
Serves4

Blackened & seared whitefish served over rice pilaf & topped with jumbo shrimp, rosemary beurre blanc & seasonal vegetable

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Ingredients

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Cajun Whitefish

Rice Pilaf

Jumbo Shrimp

Rosemary Beurre Blanc

Seasonal Vegetables

Method

Cajun Whitefish

  1. 1

    Prepare the Fish

    Pat the whitefish fillets dry with paper towels. Season both sides with Cajun seasoning, salt, and black pepper.

  2. 2

    Sear the Fish

    Heat olive oil in a skillet over medium-high heat. Once hot, add the seasoned whitefish fillets and cook for about 3-4 minutes on each side until blackened and cooked through. Remove from heat and keep warm.

Rice Pilaf

  1. 3

    Sauté Aromatics

    In a saucepan, melt butter over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent.

  2. 4

    Cook the Rice

    Add the long grain rice to the saucepan and stir to coat. Pour in the chicken broth, and season with salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is tender. Fluff with a fork before serving.

Jumbo Shrimp

  1. 5

    Sauté the Shrimp

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for a minute. Add the jumbo shrimp and lemon juice. Cook until shrimp turn pink and opaque, about 3-4 minutes.

Rosemary Beurre Blanc

  1. 6

    Make the Beurre Blanc

    In a saucepan, combine white wine and shallots. Bring to a simmer and reduce until about 2 tablespoons remain. Lower the heat and whisk in the cold butter, a few cubes at a time, until all the butter is incorporated and the sauce is smooth. Add chopped rosemary and season with salt and black pepper to taste.

Seasonal Vegetables

  1. 7

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add seasonal vegetables, and season with salt and black pepper. Sauté for 5-7 minutes or until vegetables are tender but still crisp.

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