I too passed on the baking method opting for pan searing the fish in olive oil and butter as others did, this gave it complete moisture and prevented the fish from overcooking and drying out. I also seasoned the fish with adobo then sprinkled on my own blend of cajun seasoning which basically consisted of a blend of garlic powder, paprika, cayenne pepper, cumin, coriander, thyme, chili powder). This gave it the complete "POW" an otherwise bland fish needs, and since I don't like the concept of lemon on it, I passed on that as well. As for the sauce, the only two things I changed were: I added fresh minced garlic (which was easy, since I keep in my fridge a big container of minced garlic by Badia, and since I don't tend to keep fresh dill, I keep a jar of freeze dried dill which is just as good as fresh and I heated it up for 30 seconds in the microwave to take the "chill" out. I served this meal with my white rice made with chicken stock (instead of water) with sauteed onions and red and green peppers, since it goes so well with seafood dishes. My husband and I absolutely loved this "gourmet" meal that certainly would have cost us a pretty penny if we had ordered it in any restaurant.
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