Norm and our precious mutt Mr. Bennett wrangle a lot of bass in our cove, and I’m certainly not going to complain about Mr. Bennett’s penchant for licking the day’s catch.
But once a fish is caught, I often pose the question, “How shall I cook this tonight?” We live in fried-fish country, but I tried to avoid fried foods altogether, so I’m always searching for new ways to prepare a delicious bass.
I’ve concocted this recipe, and the beauty of it is that you can vary it.
To make Cajun seasoning, mix equal parts of paprika, cayenne pepper, garlic powder, oregano, and black pepper
4 fish filets
1 lb. shrimp
1 tablespoon Cajun seasoning
2 tablespoons olive oil
2 tablespoons finely chopped onion
1/2 cup butter
1 cup cream
juice of one lemon
salt and pepper to taste
1 cup grated cheese
2 chopped green onions as a garnish
cooked brown pasta (enough to serve four)
- Sprinkle fish and shrimp with Cajun seasoning.
- Heat olive oil over medium to medium-high heat. Brown fish in oil (about 3 minutes on each side).
- Remove from pan. If using shrimp, brown in oil (3-5 minutes), then remove from pan.
- Melt butter, then add onions and saute until transparent (about 3-5 minutes).
- Add cream, salt, pepper, lemon juice, and stir until ingredients are blended.
- Place fish and shrimp back in pan.
- Sprinkle cheese over fish, and bake at 350 degrees for 15-20 minutes, or until cheese is melted.
- Remove from oven and garnish with green onions or chives.
Serve over a bed of brown pasta.
How can you vary this dish? Instead of baking at the end, spoon the cream sauce over the cooked fish and shrimp. Use crab meat instead of shrimp (just add it to the cream sauce when blending the ingredients instead of browning it after the fish). Serve it over rice instead of pasta. Use coconut oil instead of butter.
How about you? Do you have any suggestions about how to vary this dish? Do share!
I have no cooking advice (not having ever learned to cook very well), but that looks AMAZING. 🙂
Very kind words, Bill. Thank you. ♡
We, too, have trouble eating butter and cream, Stacy, but I am reading your recipe with much interest and thinking of ways to adapt. Yes, the coconut oil would be a good adaptation. I’d also probably end up using almond milk or something which is not as delicious and decadent, but would allow me to live through the night afterward. (Without a gall bladder I must be careful of fats.) My husband loves fishing, though, and am always looking for recipes!
We don’t indulge in these rich dishes often, but once in a while…. ❤
Hi Stacy, Yum! Thanks so much for the spice concoction. I will be using that tonight on shrimp.
Oh, yes – delicious on shrimp, too! ❤
It was. Thanks again.
Mariette's Back to Basics said:
Well, those were dishes we both would enjoy some six years ago but with our strict diets, related to cholesterol, no longer butter and cream is on that list. Both of us have now excellent cholesterol ratings though and we sure want to keep it that way!
Therefore I do substitute butter with olive oil and even coconut oil and spices are a MUST in our kitchen.
I’ve also worked with coconut cream (keeping the can in the fridge for spooning it out without the liquid) and that works amazingly well.
It takes time and practice for finding your way anew.
But fish is our first preference beside some vegetarian dishes and some chicken.
Mr. Bennett has it made with so much fish at hand!
Enjoy your catch and bon appetite.
Ah, yes, Mariette – I do understand the need for heart-healthy options. That’s why I suggested using coconut oil as a variation. The possibilities are limitless! ❤