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.