September 2006

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Catfish Fillets Cajun /Italiano Style

Galley Proof

From The Galley Of Chef Henri Hurrier

You’ll Need The Following:

  • two to four medium-size fillets per person / sprinkled with Cajun seasoning
  • 4 to 6-ounce container of onion dip
    (Note: If you prefer to make it easy on yourself while camping, this is my way: 1/2 cup of sour cream plus 1/2 package of onion dip mix)
  • juice of ˝ fresh lemon per person
  • 1 tsp. fresh chopped parsley or cilantro
  • 1 tbs. freshly grated parmesan cheese mixed with paprika for color
  • Cajun seasoning to sprinkle


  • Use barbecue grill on medium heat with a 2-inch dip pan for cooking. 
  • Sprinkle fillets with Cajun seasoning, and let rest for 10 minutes.
  • Combine parsley or cilantro, lemon juice, onion-soup mixed into the sour cream.
  • Pour over fillets and coat both sides
  • Sprinkle fillets with parmesan cheese mixture.
  • Set pan on the grill and cook for about 20 minutes or until the fish is cooked to your taste.
  • Serve with little red potatoes cooked on the grill or in water, butter and parsley, roasted corn for vegetable.
  • Enjoy!