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- 650 g of white fish fillet
- 1 tablespoon of olive oil
- 2 butter spoons
- 2 teaspoons of mustard
- 1 teaspoon Cajun spices
- 1 cup dry white wine
- 12 medium green prawns
- 30 g of butter
- 4 chives, finely chopped
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon dried basil leaves
- 1 1/2 cups cream
- 2 cups of cooked rice
Preheat the oven to 200C.
Season the fish fillets with mustard and half the Cajun spice. Heat a little olive oil and butter in a nonstick skillet and gently cook the fish on both sides until tender.
Remove the fish from the pan, cut it into uniform pieces and set it aside covered on a plate.
In a saucepan, boil the wine and the prawns until tender. Get away from the heat.
Drain the prawns reserving liquid. Peel and devein the prawns.
Add the butter and chives to the used saucepan and reheat. Sauté for 1 minute, return the wine to the pan with the rest of the Cajun spice, paprika, and basil. Stir well and bring to a boil.
Add the prawns and simmer for 3 minutes, remove from the heat and stir through the cream.
Place the rice in the bottom of an ovenproof dish and place the fish on top. Pour over the sauce.
Bake in the oven until fully heated.
Any type of seafood can be used. Cooked shrimp can be substituted: cook in wine as indicated in the recipe. Make your own Cajun Spice using 1 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoons ground white pepper, 2 teaspoons ground black pepper, 1½ teaspoons cayenne pepper, 2 teaspoons dried thyme, ½ teaspoon dry oregano, mix ingredients well and store in seasoning jar until needed.