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Volume III
December 28, 2012

Weekly Home / Recipe Center

Cajun Fish with Cabbage and Bacon Saute

Serves 4


4 6-ounce skinless firm whitefish fillets (such as halibut, striped bass, or tilapia)
2 teaspoons canola oil
2 teaspoons cajun or blackening seasonings
4 slices bacon
4 scallions, thinly sliced, white and green parts separated
2 cups corn kernels (from 2 ears)
1/2 small head savoy cabbage, cut into 1-inch strips (4 cups)
kosher salt and black pepper
2 tablespoons cider vinegar

Heat oven to 450° F. Place the fish on a rimmed baking sheet, drizzle with the oil, and sprinkle with the Cajun seasoning. Roast until the fish is opaque throughout, 8 to 12 minutes. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces. Add the scallion whites to the drippings in the skillet and cook, stirring, until beginning to soften, 2 to 3 minutes. Add the corn, cabbage, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing, until the cabbage wilts and the corn is tender, 3 to 5 minutes more. Add the vinegar and scallion greens and toss to combine. Sprinkle with the bacon. Serve with the fish.


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