Gord Pyzer’s secret Cajun Catch recipe


I almost hate to share this recipe with anyone since it’s made me famous with many a friend. This is a fabulous Cajun recipe for any firm-fleshed fish, but I especially love it with pike.

Serves: 4



  • 3 strips of bacon, diced
  • 2-4 cloves garlic, crushed
  • 2 tbsp onion, chopped
  • 1 cup butter (or margarine)
  • 2 tsp cayenne pepper
  • 1½ tsp Dijon mustard
  • ½ tsp oregano
  • ¼ tsp basil
  • ¼ tsp thyme
  • 3-5 drops Tabasco sauce, or to taste
  • 2 tbsp crab boil seasoning (can be left out if unavailable)
  • 1½ lb pike fillets, cut into strips or 1-inch cubes
  • 1 handful raw shrimp


  1. Preheat oven to 375°F. Sauté bacon, garlic and onion in a large cast iron skillet until onion is translucent. Stir in butter, cayenne pepper, mustard, oregano, basil, thyme, Tabasco and crab boil (if using). Simmer 3 minutes.
  2. Stir in pike and shrimp; simmer additional 3 minutes.
  3. Transfer to a baking dish and roast for 20 minutes. Serve with brown or wild rice and a salad.