Description
“In my Dad’s day, hand fishing was done in the bayous. The Cajun fisherman would walk in the bayous, go under water and feel for fish nesting in little channels or tree roots. Other methods such as seining were also used when water was low. The fish were cleaned and cooked over an open fire. Quick, easy, and so delicious. Now this art is almost a lost tradition. Catfish is a fresh local wild fish from bayous of Louisiana”
Ray Trahan
Ingredients
Units
Scale
- 2 tbsp olive oil
- 2 tbsp butter
- 2 lbs. fresh Haddock filets (or any other white flaky fish)
- 1 tsp Cajun seasoning
- 1 large chopped onion
- 1 sml jalapeno pepper, minced
- 10 oz. can of tomato sauce
- 1 tsp sugar
- 1/4 cup chopped parsley, green onion tops
Instructions
- Melt butter in thick cast iron pan.
- Add half of the chopped onions, and peppers , place the fish on top.
- Sprinkle with Cajun seasoning and then top with the last of chopped onions and peppers.
- Pour tomato sauce over all ingredients, add the sugar and cover the pan.
- Cook for 10-12 minutes over low heat, gently “shaking” the pan occasionally to prevent the fish from sticking. Stirring the pot will break fish apart.
- Once cooked add parsley and green onions on top, add more Cajun seasoning if needed and serve over cooked rice.
- Category: Entrees, Fish, recipes
Keywords: Acadian, Louisiana, Bayou Cooking, Savory, tomatoes, Fresh, healthy, haddock, white fish,