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Cajun Catfish Supreme (Can Substitute Trout or Even Chicken)
I tagged this as part of 2 recipes by the same chef for a game I play on Zaar. It was absolutely delicious for such a minimal effort meal. I have 2 in my family that are not big fish lovers they will eat it but it would not be their first choice for dinner and both raved about just how good this was. I am making her second recipe today and if last night was anything to go by I an in for another treat today. This dish is really such a great combination of ingredients and you end up with a restaurant quality meal which is really easy to prepare. To read more reviews on this recipe or to view more photos please click here.


1 1/2lbs Catfish fillets, cut into strips
2 Teaspoons cajun blackening seasoning
4 Tablespoons mayonnaise
1 Cup sliced fresh mushrooms (can substitute canned, drained)
8 Tablespoons butter, divided
1/2 Cup chopped fresh parsley
1 Cup sliced green onion
1lb Peeled shrimp
2 (10 3/4 ounce) Cans condensed cream of shrimp soup


1. Sprinkle catfish with blackened seasoning.

2. Spread catfish with mayonnaise.

3. Place in shallow dish; cover and refrigerate for 1 hour.

4. In a large skillet, heat 4 tablespoons butter until begins to sizzle.

5. Sear fish until golden, turning once.

6. Transfer to 9×13 baking pan in a single layer.

7. In a different skillet, heat 4 tablespoons butter, cook and stir mushrooms until golden.

8. Stir in parsley, green onions and shrimp.

9. Reduce heat to low and cook until shrimp are just pink through and through.

10. Stir in soup and blend well; turn off heat.

11. Ladle over fish (or chicken) in baking dish.

12. Preheat oven to 375 degrees and bake 30 minutes. (Reminder if fillets are thin, reduce cooking time).

I cooked mine all on the stove top and just topped the fish with sauce, it would probably be better to do chicken in the oven to be sure that it is cooked all the way through.

I served ours over wild rice with chopped red pepper and snow peas.

All photos taken by me unless otherwise stated.

Avocado Prawn and Sun-Dried Tomato Stuffed Chicken
I had some prawns I wanted to use and there was not enough to make a meal out of so I decided to stuff some chicken breasts with them. These were really easy for me as the rest of the ingredients was all stuff I had in my fridge. I served ours over asparagus with a hollandaise sauce to accompany.


2 Chicken Breasts
100g Prawns
4 Sun-Dried tomatoes, sliced
1/2 Avocado, sliced thinly
1/2 Cup Parmesan cheese
1 Tablespoon basil, chopped finely
2 Cloves garlic, crushed


1. Pre-heat oven to 180 degrees Celsius.

2. Slice chicken breast down the centre length ways, open out, pound with a meat mallet until roughly of equal thickness.

3. Lay sun-dried tomatoes down one side, of breast, top with prawns, avocado, basil, garlic and lastly cheese. splitting the ingredients as evenly as possible between the 2 breasts.

4. Fold chicken breast over the filling, secure with toothpicks. Heat a little olive oil in a fry pan, brown breasts on both sides. (This just looks more appealing when serving to have the colour on the breasts, can cook them entirely in the oven if you like.)

5. Place breasts in an oven proof dish, drizzle with a little olive oil, bake for about 25-30 Minutes or until cooked through.

I served ours over asparagus with a hollandaise sauce.

All photos taken by me unless otherwise stated.