These Grilled Cajun Fish Bowls pack the bright, smoky, and slightly spicy flavors of a classic po’ boy—without the bread. Grilled fish is one of my favorite quick dinners: it’s light, full of flavor, and feels nourishing without being heavy. For these bowls, red snapper is rubbed with a homemade Cajun seasoning, grilled until flaky, and served over rice with crisp vegetables and a tangy, creamy Cajun drizzle. The components are simple but layered, making this an easy weeknight meal that still feels special.
Making your own Cajun seasoning gives you total control over the salt and heat, and you can scale the spice mix to taste. The same seasoning is excellent on other proteins like shrimp, mahi-mahi, or chicken if you’d like to vary the recipe. The creamy mustard-and-mayo drizzle brightens the dish, while fresh lemon and herbs finish it with lift.
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 (or Greek yogurt/sour cream substitute), 1 tablespoon whole grain Dijon mustard, 1 tablespoon Louisiana-style hot sauce (or favorite hot sauce), 2 tablespoons freshly squeezed lemon juice, 1 tablespoon dill relish, kosher salt to taste
- For the fish: 1½ pounds skin-on red snapper fillets (or another firm white fish), 2 tablespoons avocado oil, 1 teaspoon kosher salt
- For serving: 1 cup cooked white or brown rice, 4 green onions thinly sliced on the diagonal, 1 Roma tomato halved and thinly sliced, 1 cup shredded iceberg lettuce, fresh dill or parsley to garnish, lemon wedges
Step-by-Step
Step One: Prepare the Cajun Seasoning
In a small bowl, whisk together the smoked paprika, garlic powder, dried thyme, dried oregano, freshly ground black pepper, and ground cayenne. Taste and adjust the cayenne if you want more or less heat. Store any extra seasoning in an airtight jar for other meals.
Step Two: Make the Creamy Cajun Drizzle
In a medium bowl, whisk together the mayonnaise, whole grain mustard, 1 teaspoon of the prepared Cajun seasoning, hot sauce, lemon juice, dill relish, and a pinch of kosher salt until smooth. If you prefer a lighter sauce, substitute Greek yogurt or sour cream (full fat recommended) for the mayonnaise. Taste and adjust acidity, heat, or salt as needed, then set aside.
Step Three: Season the Fish
Pat the red snapper fillets dry with paper towels. Place them skin-side down on a plate or tray. Drizzle the flesh with avocado oil, then sprinkle evenly with the kosher salt and the remaining Cajun seasoning, pressing gently so the spices adhere. Let the fish sit for a few minutes at room temperature while you heat the grill.
Step Four: Grill the Fish
Preheat the grill to medium heat (about 325°F to 350°F). Lightly oil the grill grate: dip a folded paper towel in avocado oil, hold it with tongs, and wipe the grate to create a thin coating. Avoid adding too much oil to prevent flare-ups. Place the fish skin-side down and grill undisturbed for 10–15 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. Do not flip the fillets; the skin will help hold them together and crisp a bit. Remove from the grill and let rest briefly.
Step Five: Assemble the Bowls
Divide the warm cooked rice between four bowls. Top each bowl with a portion of the grilled fish, then scatter the green onions, sliced Roma tomato, and shredded iceberg lettuce. Drizzle the creamy Cajun sauce generously over the fish and vegetables. Garnish with fresh dill or parsley and serve with lemon wedges on the side for squeezing just before eating.
Tips and Variations
- Swap the red snapper for mahi-mahi, salmon, cod, or even shrimp—adjust cook times accordingly.
- Make the Cajun seasoning in a larger batch for quick weeknight use; it stores well in a sealed jar for several weeks.
- For a lower-fat sauce, use full-fat Greek yogurt instead of mayonnaise to keep the texture creamy while cutting calories.
- Serve the fish over greens instead of rice for a lighter, low-carb option.
Recipe FAQs
Is there anything I can use in place of mayonnaise? Yes. Full-fat Greek yogurt or sour cream work well and keep the drizzle creamy—just expect a tangier flavor with yogurt.
What other types of fish can I use? This seasoning and method are great with mahi-mahi, salmon, cod, or shrimp. Choose a firm fish so it holds together on the grill.
Nutrition
The following nutrition estimates are approximate: Calories: 562 kcal; Carbohydrates: 45 g; Protein: 40 g; Fat: 24 g; Saturated Fat: 4 g; Polyunsaturated Fat: 10 g; Monounsaturated Fat: 9 g; Trans Fat: 0.04 g; Cholesterol: 71 mg; Sodium: 986 mg; Potassium: 972 mg; Fiber: 3 g; Sugar: 2 g; Vitamin A: 1119 IU; Vitamin C: 29 mg; Calcium: 112 mg; Iron: 2 mg. Use these numbers as a rough guide only.
Additional Info
Author: Alex Snodgrass
Course: Main Course • Servings: 4 • Total time: about 1 hour
Photography and styling by Eat Love Eats.