• 4 tsp. ground paprika
  • 4 tsp. dried thyme
  • 2 Tbsp. granulated sugar
  • 4 tsp. salt
  • 4 tsp. black pepper
  • 1 tsp. ground cayenne pepper, or to your taste
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. ground nutmeg
  • 4 tsp. onion powder
  • 4 tsp. garlic powder
  • 1 lb. clarified butter or butter blend
  • 40 lbs. redfish, flounder or haddock (in 4 oz. filets)


  1. Mix all dry ingredients in a bowl for Cajun seasoning.
  2. Slowly heat butter or butter blend in a sauce pan over low heat.
  3. As the butter melts, remove white impurities from the top of the liquid with a spoon or ladle and dispose of it. Remove impurities until you have a golden clear liquid. Be careful not to burn the butter. Remove from heat.
  4. Brush two-inch-high full size hotel pans with clarified butter.
  5. Role the fish filets into roulades and place closely together in hotel pan. 
  6. Brush the tops of fish roulades with clarified butter and then sprinkle Cajun seasoning on them. 
  7. Cover the pans with foil and batch cook them in the oven at 350 F for 7 to 8 minutes or until cooked through but not dry.
  8. Uncover the hotels pans and garnish each fish roulade with a fresh lemon wedge and sprig parsley.

Modification: You may roll stuffing or seafood salad into the roulade to make it a stuffed filet. White wine sprinkled on the fish also adds a nice flavor if cooking it outside of a school setting.

Servings: 160 four-ounce portions

Recipe courtesy of the chefs at Seabrook School in New Hampshire as part of our Farm to Campus Recipe Series