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Thick fillets of fish in a crunchy polenta crust, seasoned with a mixture of spices and herbs, before being seared in the Cajun style and served with lemon.
Serve this spicy fish with steamed new potatoes and a green salad or, to continue the Louisiana theme, the Cajun Potato Salad recipe on this site.
good source of vitamin E.
Any round white fish fillets are suitable for this dish. Fish cutlets can be used too, but you will have to allow them a little longer to cook – they will need about 6–8 minutes. Flatfish, such as sole and flounder, are too thin and too delicate to be cooked this way.