Like any person who loves the good things in life, I love Fall. The festivals, the weather, and THE FOOD. The hearty food and drink of the Fall is always one of my favorite things for this part of year. The only downside is it keeps coming and coming and can help pack on the pounds. All the festival food, crock pot meals, heartier beverages, and sweets can start to add up. That’s why I like to have a few weeknight meals that help break it up and keep it light while still packing plenty of flavor and heartiness to keep you satiated, without all the calories. One of my favorite weeknight meals in the Fall are heartier fish dishes. It’s a good chance to take a lean protein and add plenty of flavor to keep it healthier, but still satisfying. For this recipe I love to use a firm flakey fish like cod or haddock. You could use snapper, grouper, or even walleye if you wanted. The fish is finished in a super simple pan sauce. Pair it with some good sautéed veggies and you have a great low carb, but tasty weeknight meal!
4 4-6 oz. portions of firm flaky white fish (cod, haddock, snapper)
4 Tbsp. Butter (half a stick of butter)
3 Tbsp. Flour
1 small lemon, juiced
J. Brady’s Pop’s Cajun Shake Cajun and Creole Seasoning
1 Tbsp. Capers (optional)
Melt butter in a large non-stick skillet over medium heat until slightly bubbling and browning. Rinse and pat dry fish portions. Season fish portions thoroughly with J. Brady’s Pop’s Cajun Shake. Dust fish fillets and coat in flour. Cook fish fillets in the butter on medium for 4 minutes per side (or until nicely browned) only turning once. Make sure to use a thin spatula to flip fish to ensure it doesn’t fall apart.
Once fish is done and firm to the touch in the skillet, squeeze the juice of the lemon over the fish and add the capers if using. Turn off the heat to the pan and let sit for 1-2 minutes. Serve the fish hot with sauteed side vegetable such as asparagus, Brussel sprouts, or even a sweet potato hash. Enjoy!