Cajun White Fish & Asparagus in a Spicy Garlic Butter Sauce with White Rice and Veg
Cajun White Fish & Asparagus in a Spicy Garlic Butter Sauce with White Rice and Veg
Ingredients
For the Cajun White Fish
- 4 cod fillets, about 6 oz each
- 2 tablespoons olive oil, plus more for pan
- 1 tablespoon green paste, (e.g., ginger-garlic paste or herb paste)
- 1/2 teaspoon salt
- 1 tablespoon garlic powder
- 1 1/2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 teaspoon red chili flakes, or to taste
- 1 tablespoon minced garlic
- 2 garlic cloves, whole, lightly smashed
For the Spicy Garlic Butter Sauce & Asparagus
- 4 tablespoons butter
- 2 tablespoons minced garlic
- 1/2 teaspoon red chili flakes, or to taste
- 1/2 lemon, juiced
- 1 bunch fresh asparagus spears, ends trimmed
For Serving
- 2 cups white rice, cooked
- 1 cup carrots, steamed or roasted
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon slices, for garnish
Instructions
- 1
Prepare the Spice Rub/Marinade: In a medium bowl, combine 2 tablespoons of olive oil, 1 tablespoon of green paste, 1/2 teaspoon of salt, 1 tablespoon of garlic powder, 1 1/2 tablespoons of paprika, 1 tablespoon of dried oregano, 1 teaspoon of red chili flakes, and 1 tablespoon of minced garlic. Mix all ingredients thoroughly with a spoon until a thick, textured paste is formed.
⏱️ 5 min
- 2
Marinate the Fish: Place the cod fillets into a shallow dish or metal bowl. Apply the prepared spice rub/marinade generously over all sides of the fish fillets, ensuring they are well coated. Let marinate for at least 10 minutes while you prepare other components.
⏱️ 5 min
- 3
Grill the Fish: Heat a grill pan or large non-stick skillet over medium-high heat. Add a small amount of olive oil to the hot pan, along with the 2 whole, lightly smashed garlic cloves for flavor. Carefully place the marinated cod fillets onto the hot grill pan. Grill the fish for 3-4 minutes per side, or until deeply browned with distinct grill marks and cooked through. The internal temperature should reach 145°F (63°C). Remove the fish from the pan and set aside.
⏱️ 8 min
- 4
Prepare the Spicy Garlic Butter Sauce and Asparagus: In the same pan (or a clean one if desired), melt 4 tablespoons of butter over medium heat. Add 2 tablespoons of minced garlic and 1/2 teaspoon of red chili flakes. Sauté for 1 minute until fragrant. Add the trimmed asparagus spears to the pan and sauté for 3-5 minutes, until tender-crisp. Squeeze in the juice from 1/2 lemon.
⏱️ 7 min
- 5
Assemble and Serve: Divide the cooked white rice and steamed carrots among four plates. Place a grilled cod fillet on each plate. Spoon the spicy garlic butter sauce and asparagus over the fish. Garnish with fresh chopped parsley and lemon slices. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun White Fish & Asparagus in a Spicy Garlic Butter Sauce with White Rice and Veg
For the Cajun White Fish
- 4 cod fillets, about 6 oz each
- 2 tablespoons olive oil, plus more for pan
- 1 tablespoon green paste, (e.g., ginger-garlic paste or herb paste)
- 1/2 teaspoon salt
- 1 tablespoon garlic powder
- 1 1/2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 teaspoon red chili flakes, or to taste
- 1 tablespoon minced garlic
- 2 garlic cloves, whole, lightly smashed
For the Spicy Garlic Butter Sauce & Asparagus
- 4 tablespoons butter
- 2 tablespoons minced garlic
- 1/2 teaspoon red chili flakes, or to taste
- 1/2 lemon, juiced
- 1 bunch fresh asparagus spears, ends trimmed
For Serving
- 2 cups white rice, cooked
- 1 cup carrots, steamed or roasted
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon slices, for garnish
Instructions
- 1
Prepare the Spice Rub/Marinade: In a medium bowl, combine 2 tablespoons of olive oil, 1 tablespoon of green paste, 1/2 teaspoon of salt, 1 tablespoon of garlic powder, 1 1/2 tablespoons of paprika, 1 tablespoon of dried oregano, 1 teaspoon of red chili flakes, and 1 tablespoon of minced garlic. Mix all ingredients thoroughly with a spoon until a thick, textured paste is formed.
⏱️ 5 min - 2
Marinate the Fish: Place the cod fillets into a shallow dish or metal bowl. Apply the prepared spice rub/marinade generously over all sides of the fish fillets, ensuring they are well coated. Let marinate for at least 10 minutes while you prepare other components.
⏱️ 5 min - 3
Grill the Fish: Heat a grill pan or large non-stick skillet over medium-high heat. Add a small amount of olive oil to the hot pan, along with the 2 whole, lightly smashed garlic cloves for flavor. Carefully place the marinated cod fillets onto the hot grill pan. Grill the fish for 3-4 minutes per side, or until deeply browned with distinct grill marks and cooked through. The internal temperature should reach 145°F (63°C). Remove the fish from the pan and set aside.
⏱️ 8 min - 4
Prepare the Spicy Garlic Butter Sauce and Asparagus: In the same pan (or a clean one if desired), melt 4 tablespoons of butter over medium heat. Add 2 tablespoons of minced garlic and 1/2 teaspoon of red chili flakes. Sauté for 1 minute until fragrant. Add the trimmed asparagus spears to the pan and sauté for 3-5 minutes, until tender-crisp. Squeeze in the juice from 1/2 lemon.
⏱️ 7 min - 5
Assemble and Serve: Divide the cooked white rice and steamed carrots among four plates. Place a grilled cod fillet on each plate. Spoon the spicy garlic butter sauce and asparagus over the fish. Garnish with fresh chopped parsley and lemon slices. Serve immediately.
⏱️ 5 min