Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER
• Current Issue
 • Newsletter Archive
• Sign Up Now
DVO COOKBOOKS

Cook'n with Betty Crocker

Cook'n with Betty Crocker





Cook'n with Pillsbury

Cook'n with Pillsbury





Cook'n with a Taste of Home

Cook'n with a Taste of Home






Cook'n in Italy

Cook'n in Italy






Cook'n in Mexico

Cook'n in Mexico






See over 50 more titles...
Cajun-Spiced Grouper Sandwiches

Serves: 4

Print this Recipe

Prep Time: 20 minutes - Yield: 4 sandwiches


   4 (4-ounce) grouper or cod filets
   2 teaspoons dried cajun seasoning
   4 onion sandwich buns , split, toasted
   1/4 cup tartar sauce
   4 tomatoes slices
   4 lettuce leaves

1. Spray medium skillet with nonstick cooking spray. Heat over medium-high heat until hot. Pat fillets dry with paper towel; sprinkle both sides with Cajun seasoning. Cook 10 to 14 minutes or until fish flakes easily with fork, turning once.

2. To assemble sandwiches, spread sandwich bun halves with tartar sauce. Fill each with tomato slice, lettuce leaf and cooked fillet.

Nutrition Information Per Serving: Serving Size: 1 Sandwich * Calories: 340 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 2 g 10% * Cholesterol: 55 mg 18% * Sodium: 850 mg 35% * Total Carbohydrate: 31 g 10% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 26 g * Vitamin A: 4% * Vitamin C: 4% * Calcium: 8% * Iron: 15% * Dietary Exchanges: 2 Starch, 3 Very Lean Meat, 1 1/2 Fat or 2 Carbohydrate, 3 Very Lean Meat, 1 1/2 Fat

This recipe comes from the Cook'n collection. Try Cook'n for FREE!

Download Cook'n for Free







Baked Whole Fish
Baked Stuffed Fish
Poached Fish
Panfried Fish
Batter-Fried Fish
Tartar Sauce
Broiled Fish Fillets
Oven-Fried Fish
Grilled Walleye with Pecan Butter
Salmon a la King
Salmon Burgers with Lemon-Dill Sauce
Salmon Loaf
Dill-Marinated Salmon Steaks
Lemon-Poached Salmon
Fettuccine with Pesto Cream and Salmon
Grilled Salmon with Herbed Tartar Sauce
Veracruz-Style Red Snapper
Orange Roughy with Dill Butter
Panfried Trout with Caper Sauce
Flounder en Papillote
Creamed Tuna on Toast
Tarragon Grilled Fish and Vegetables
Fish Creole
Fresh Tuna with Gremolata
Tuna Casserole
Tuna Salad Buns
Creamy Parsley Sauce
Grilled Whitefish with Dill Tartar Sauce
Savory Marinated Fish
Italian Barbecued Swordfish Steaks with Tomato Relish
Catfish Cakes
Broiled Snapper with Cilantro Sauce
Fish Fillets with California Salsa
Steamed Clams
Clam Sauce with Linguine
Batter-Fried Shrimp or Scallops
Zesty Seafood Cocktail Sauce
Boiled Shrimp
Mediterranean Shrimp and Bow Ties
Shrimp Creole
Kung Pao Shrimp
Shrimp Scampi
Scalloped Oysters
Fried Oysters
Mussels in Wine Sauce
Crescent Tuna Melt
Crabmeat and Avocado Wraps
Cajun-Spiced Grouper Sandwiches
Coquilles St. Jacques
Linguine with Seafood Sauce
Boiled Crab
Maryland Deviled Crab
Delaware Crab Cakes
Broiled Lobster Tails
Boiled Lobster
Lobster Newburg
Lobster Thermidor
Clarified Butter
How Much to Buy
Fish Varieties
Shellfish Cooking Methods
Cook's Note: Fish in the Microwave
Cook's Note: How to Peel and Devein Shrimp
Cook's Note: How to Carve a Whole Fish
Cook's Note: Shopping for Quality
Cook's Note: Fish and Shellfish Nutrition
Cook's Note: Buying Canned Salmon
Cook's Note: Fish Steaks vs. Fish Fillets
Cook's Note: Buying Canned Tuna
Cook's Note: Grilling Fish
Cook's Note: Grilling Shrimp and Scallops
Cook's Note: Scallops
Cook's Note: Cooking Shrimp
Cook's Note: Shrimp
Cook's Note: Cooking Scallops
Cook's Note: Crab
Cook's Note: How to Eat Hard-Shell Crab
Cook's Note: How Much to Buy
Cook's Note: How to Eat Lobster















































































Cook'n Organize your recipes with the Cook'n
Recipe Software




Affiliate Program | Privacy Policy | Other Resources | Contact Us


© 2008 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656