Cajun Your Catch: A Recipe for the Midsummer Season

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Editor In Chief Doug Stange has long enjoyed pike as the fish for this recipe, but it works well with other fish. He most recently used striped bass from a trip to Lake Texoma, but he suggests also white bass and hybrid stripers, and catfish, and try freshwater drum—any fish really—and especially eaten outdoors at a picnic table along with seasonal fresh sweet corn, which goes superbly rolled in the Cajun sauce for the fish.

Cajun Your Catch Fish Recipe

• 3 strips bacon, diced
• 2 cloves garlic, crushed
• 2 tbsp. onion, chopped
• 2 sticks butter
• 1 tsp. cayenne pepper
• 11⁄2 tsp. Grey Poupon mustard
• 1/4 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/4 tsp. dried oregano
• 5 squirts Tabasco sauce
• 2 tbsp. crab boil (or fish boil) seasoning
• 11⁄2 pound of fish fillet, 1-inch cubes

Heat the oven to 375°F. Saute the bacon, onion, and garlic in a skillet until the onion is translucent. Add the butter, mustard, cayenne, basil, thyme, oregano, Tabasco, and crab boil. Simmer 3 minutes. Add the cubed fish. Stir. Simmer an additional 3 minutes. Transfer to a baking dish and bake for 15 minutes.

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