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Grilled Cajun Fish Bowl plated in blue bowl.
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5 from 5 votes

Grilled Cajun Fish Bowls

Total Time1 hour
Course: Main Course
Servings: 4
Author: Alex Snodgrass

Ingredients

For the Cajun Seasoning:

  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper

For the Creamy Cajun Drizzle:

  • 1/3 cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon whole grain mustard
  • 1 tablespoon Louisiana-style hot sauce
  • 1 tablespoons dill relish
  • kosher salt, to taste

For the Fish:

  • 1½ pounds red snapper fillets, skin on
  • 2 tablespoons avocado oil
  • 1 teaspoon kosher salt

For Serving:

  • 1 cup prepared white or brown rice
  • 4 green onions, thinly sliced on the diagonal
  • 1 roma tomato, halved and thinly sliced
  • 1 cup shredded iceberg lettuce
  • 1 lemon, cut into wedges
  • Fresh dill or parsley, for garnish

Instructions

Mix the Cajun Seasoning:

  • In a small bowl, combine the smoked paprika, garlic powder, thyme, oregano, black pepper, and cayenne pepper. Set aside.

Make the Creamy Cajun Drizzle:

  • In a medium bowl, whisk together the mayonnaise, whole Dijon mustard, 1 teaspoon of the prepared Cajun seasoning, hot sauce, lemon juice, dill relish, and a pinch of salt until smooth. Set aside.

Season the Fish:

  • Pat the red snapper fillets dry and place on a plate or tray. Drizzle with avocado oil and sprinkle evenly with the salt and remaining Cajun seasoning blend, pressing gently to adhere.

Grill the Fish:

  • Preheat the grill to medium heat (325°F to 350°F). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil to avoid flare-ups—a little goes a long way here. Place the fish on the grill, skin-side down, and cook for 10 to 15 minutes, or until the fish is opaque and flakes easily with a fork. Do not flip. Remove from the grill and set aside.

Assemble the Bowls:

  • Divide the cooked rice among serving bowls. Top with the grilled fish, green onions, sliced tomato, and shredded iceberg lettuce. Drizzle generously with the creamy Cajun sauce. Garnish with fresh dill or parsley and serve with lemon wedges on the side.

Nutrition

Calories: 562kcal | Carbohydrates: 45g | Protein: 40g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 71mg | Sodium: 986mg | Potassium: 972mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 29mg | Calcium: 112mg | Iron: 2mg