Cajun Pasta
Cajun-spiced halibut served over a creamy, tomato-based pasta sauce with cilantro.
Servings: 2 servings
Ingredients
Ingredients
- 2 Halibut filletsdefrosted
- 2 teaspoonssmoked paprika
- 1 teaspoonoregano
- 1/2 teaspoongarlic powder
- 1/2 teaspoononion powder
- 1/4 teaspoonchilli flakes
- 1/4 teaspooneach salt and pepperor to taste
- 1 Tablespoonneutral oil
- 1 onionminced
- 1 bell pepperany colour finely diced
- 2 clovesof garlicminced
- 1 1/2 cupsfire roasted tomatoesdiced with our without jalapeños
- 1/2 cupstock or water
- 1 teaspoonCajun seasoningabove
- 1/4 teaspoonchilli flakesoptional
- 2 tablespoonsCream cheese
- 2 tablespoonscilantrominced
- 1 pack pasta of your choicecooked
Instructions
Instructions
- In a small bowl, combine: 2 teaspoons smoked paprika, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon chilli flakes, and 1/4 teaspoon each salt and pepper. This is your Cajun seasoning. Reserve 1 teaspoon of this blend for the sauce and use the remaining seasoning to season the fish.
- Pat the 2 halibut fillets dry with paper towels. Season both sides of the fillets with the remaining Cajun seasoning from step 1.
- Heat 1 Tablespoon neutral oil in a skillet over medium-high heat until shimmering.
- Sear the halibut in the hot skillet until charred and golden, about 2–3 minutes per side (sear the edges if needed). Transfer the fillets to a plate and set aside.
- Reduce the heat to medium. Add the minced onion and finely diced bell pepper to the skillet and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the 2 cloves minced garlic and cook, stirring, for 1–2 minutes until fragrant.
- Stir in 1 1/2 cups fire roasted diced tomatoes and 1/2 cup stock or water. Bring to a simmer and cook for about 5 minutes.
- Add the reserved 1 teaspoon Cajun seasoning (and the optional 1/4 teaspoon chilli flakes if you want extra heat). Cook for 1 minute to bloom the spices.
- Return the halibut to the skillet, spoon the sauce over the fillets, reduce heat to medium-low, and simmer gently for about 5 minutes or until the fish is cooked through.
- Add 2 tablespoons cream cheese to the skillet and stir until it melts into the sauce, about 2–3 minutes. Stir in the 2 tablespoons minced cilantro. Taste the sauce and adjust seasoning with the salt and pepper already in the Cajun blend if needed.
- Remove the halibut from the skillet. Add the cooked pasta to the skillet and toss well to coat it in the sauce.
- Divide the sauced pasta onto plates, top each serving with a halibut fillet, and serve immediately.
Equipment
- Skillet
- Small Bowl
- Plate
- Spatula or tongs
Notes
Make your own homemade cajun seasoning if you want to control the spice. Also if you want to control the saltiness of your dish. It's so easy and the full recipe is included below.
Use your favorite type of protein such as chicken breast or fish.
If using fish, make sure the fillet is firm. Something likeHalibut,Mahi Mahi, orCodwork great here. Shrimp cajun pasta is another great variation to make.
Likewise, penne is our favorite pasta shape to suck up all the sauce!
We love fire roasted tomatoes with chillies as they add a kick of spice and charred flavor to the sauce. Rotel is what we used, but feel free to use what you like.
It's best to use a large skillet for this recipe as this is a one pot meal. This also ensures a flavorful sauce when you use the same skillet.
When searing the fish or chicken, make sure all sides are charred well.
If the chicken or fish haven't fully cooked, they have a chance to cook when they're placed back in the sauce. SO don't worry about fully cooking the protein initially with the charring step.
Add as much or as little cream cheese as you like. We love a medium creamy cajun sauce. Not too creamy and not to red, so we used 2 Tablespoons.
To avoid breaking the fish or chicken into chunks when adding the pasta, it's best to remove it from the pan. After tossing the pasta well into the cajun sauce, serve the protein on top.
We love a bright light salad here. Something likeCreamy Cucumber Salad,Black Bean and Corn Salad,Wedge Salad. If you love breads with the pasta, ourCornbread Recipeis a MUST!
YES! You can prepare the sauce and protein, and store that in the fridge for up to 5 days. On the day of, simply reheat the sauce, cook the pasta and assemble the dish. Likewise you can freeze the sauce and protein without pasta for upto 2 months. Thaw and reheat in a skillet too. It's best not to freeze with the pasta as it soaks up all the sauce.
Use your favorite type of protein such as chicken breast or fish.
If using fish, make sure the fillet is firm. Something likeHalibut,Mahi Mahi, orCodwork great here. Shrimp cajun pasta is another great variation to make.
Likewise, penne is our favorite pasta shape to suck up all the sauce!
We love fire roasted tomatoes with chillies as they add a kick of spice and charred flavor to the sauce. Rotel is what we used, but feel free to use what you like.
It's best to use a large skillet for this recipe as this is a one pot meal. This also ensures a flavorful sauce when you use the same skillet.
When searing the fish or chicken, make sure all sides are charred well.
If the chicken or fish haven't fully cooked, they have a chance to cook when they're placed back in the sauce. SO don't worry about fully cooking the protein initially with the charring step.
Add as much or as little cream cheese as you like. We love a medium creamy cajun sauce. Not too creamy and not to red, so we used 2 Tablespoons.
To avoid breaking the fish or chicken into chunks when adding the pasta, it's best to remove it from the pan. After tossing the pasta well into the cajun sauce, serve the protein on top.
We love a bright light salad here. Something likeCreamy Cucumber Salad,Black Bean and Corn Salad,Wedge Salad. If you love breads with the pasta, ourCornbread Recipeis a MUST!
YES! You can prepare the sauce and protein, and store that in the fridge for up to 5 days. On the day of, simply reheat the sauce, cook the pasta and assemble the dish. Likewise you can freeze the sauce and protein without pasta for upto 2 months. Thaw and reheat in a skillet too. It's best not to freeze with the pasta as it soaks up all the sauce.