tilapiasmallerKnown for its fresh seafood and Cajun classics, Blue Dog Café’s Grilled Tilapia is Monday's Dish of the Day. Grilled and set on a bed of angel hair pasta, the tilapia is topped with shrimp and artichokes sautéed in a white wine butter sauce, served with a side of vegetables du jour. The entrée is part of Blue Dog’s three-course meal available during EatLafayette. For $19.95, the EatLafayette special includes a corn and crab bisque first course, a choice of crawfish enchiladas, the Louisiana Purchase — a marinated grilled chicken breast with artichokes in an herbed wine and cream sauce topped with roasted pecans — or grilled tilapia as an entrée and a dessert of homemade pecan praline bread pudding.

Named for internationally acclaimed artist George Rodrigue’s iconic Blue Dog, the Blue Dog Café is one of Lafayette’s top seafood and steakhouse restaurants. It is located at 1211 W. Pinhook Road and is open for lunch Monday through Friday 11 a.m. to 2 p.m., dinner Monday through Thursday from 5 p.m. to 9 p.m., Friday and Saturday from 5 p.m. to 10 p.m. and brunch on Sunday from 10:30 a.m. to 2 p.m.

Every week day during EatLafayette, the popular initiative to get more diners into locally owned restaurants, The Independent will spotlight a Dish of the Day; on Wednesdays, our Dish of the Day also becomes the Dish of the Week and is published in the print edition. The campaign runs June 18 to Aug. 15.

To be eligible for the Dish of the Day feature, digital images from participating EatLafayette restaurants or their patrons must be emailed to Katie Macdonald at  This email address is being protected from spambots. You need JavaScript enabled to view it. or Elizabeth Rose at  This email address is being protected from spambots. You need JavaScript enabled to view it. . (From time to time, The Independent will also photograph some of the dishes.) When emailing please include information like any special cooking techniques used, the name of the chef or cook who prepared the dish, and whether the dish is part of an EatLafayette special. To be eligible for the Dish of the Week competition going forward, cooks or chefs must also include the recipe and instructions on how to prepare the meal. Read more about The Independent’s ongoing EatLafayette coverage here.

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