Cajun Fish


Cajun Fish

To make this recipe you can use any variety of white fish that you like.  The original recipe this is based on called for a whole red snapper.  I used cod fillet, but as I’ve said, any white fish would do.  You could use halibut, bass, tilapia, or mahi mahi, among others.  This recipe is a bit spicy.  To cut down, just use less cayenne and less creole seasoning (depending on your brand – mine is rather hot).  I served it with white rice.

Cajun Fish with Creole Sauce

Ingredients:
  • 2 fish fillets
  • salt
  • 1/2 teaspoon creole seasoning
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1/4 teaspoon cayenne pepper (use less for less heat)
  • 1/4 teaspoon dried thyme leaves (use half if using ground thyme)
  • 1 bay leaf
  • 1/4 cup chopped green onions
  • 1 teaspoon minced garlic
  • 1 tablespoon flour, optional to thicken the sauce
  • 1 cup chopped tomatoes
  • 1 cup chicken stock or vegetable stock
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley
Instructions:

Season the fish on both sides with salt and creole seasoning.  Place in a baking dish and let sit a bit while you prepare the sauce.

Preheat the oven to 300 degrees F.

In a large skillet, melt the butter over medium high heat.  Add the onions, peppers, and celery.  Season with the cayenne, thyme, and the bay leaf.  Cook, stirring occasionally, until the onion softens and starts to turn a golden color, about 10 minutes.

Stir in the green onions and garlic; cook for 30 seconds.  Stir in the flour, if using, and cook a minute or two, but do not let the flour turn brown.

Add in the tomatoes, stock, Worcestershire sauce and stir to combine.  Reduce heat to medium and cook about 10 minutes.  Remove from heat and stir in the parsley.

Pour the sauce over the fish and bake until fish is still firm, but flakes easily with a fork.  This will take about 30 minutes depending on the thickness of your fillets.

Serve with the sauce spooned over top.

Alternatively, you can bake the fish without the sauce.  This is how I made it.  I plated the sauce first, then topped with some plain rice and the fillet.  I saved some green onions for the garnish.

Serves 2.

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