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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.

Mr. Bennett Licks a Fish.jpg

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

Ingredients:

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).

Fish in Lemon Cream Sauce.jpg

  • 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.

Fish in Lemon Cream Sauce 2.jpg

  • Place fish and shrimp back in pan.

Fish in Lemon Cream Sauce 3.jpg

  • 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.

Fish in Lemon Cream Sauce 4.jpg.jpeg

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!

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