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.
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
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.
Stir in pike and shrimp; simmer additional 3 minutes.
Transfer to a baking dish and roast for 20 minutes. Serve with brown or wild rice and a salad.