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Blackened Fish and Cajun Pasta with Vegetables
1 medium onion, coarsely chopped
1 bell pepper, coarsely chopped
3 celery ribs, coarsely chopped
1 pkg sliced mushrooms
1 tomato, seeded and chopped (optional)
Salt and pepper
Heat cooking disk, sauté vegetables in cooking oil 10 minutes or until softened, season
with salt and pepper. Remove from heat to a dish and cover with foil to keep warm.
1-2 lb fish fillets, rinsed and dried
3-4 Tbs Blackened seasoning
5 Tbs butter
Coat fish fillets on each side with blackened seasoning. Melt 1-2 Tbs butter in the
center of the disk. Lay 3-4 fish fillets at a time into the melted butter. Cook 3 minutes
on the first side. Turn fillets and move to the outside edges of the disk to finish
cooking. Melt additional butter and repeat with remaining fish fillets until all are
turned and on the outside of the disk.
1 Tbs cooking oil
2 Tbs flour
1 can chicken broth
1 can stewed tomatoes (plain or flavored)
1 Tbs Cajun seasoning
1 Tbs lemon juice
1 Tbs tomato paste
1 cup half-n-half
1 lb cooked and drained spaghetti noodles
Parmesan cheese After the fish are removed to the edges of the disk, lower heat a little,
add oil to the disk and heat through. Whisk the flour into the oils and cook 1 minutes
stirring constantly to keep the flour from burning. Slowly whisk the chicken broth into
the roux stirring constantly to keep the flour smooth. Stir in the stewed tomatoes,
Cajun seasoning, lemon juice, and tomato paste and let simmer 5 minutes. Stir in halfn-half and let simmer 3 more minutes. Season to taste with salt and pepper. When
pasta sauce is done, toss in vegetables and cooked pasta. Garnish with Parmesan
cheese. Serve pasta and sauce from the center of the disk, and blacked fish from the
edges. Serves 4-6