Cajun Fish With Cabbage and Bacon Sauté

Cajun Fish With Cabbage and Bacon Sauté
Marcus Nilsson
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Hands-On Time
30
minutes
Total Time
30
minutes
Serves 4

Ingredients

4
6-ounce skinless firm white fish fillets (such as halibut, striped bass, or tilapia)
2
teaspoons
canola oil
2
teaspoons
Cajun or blackening seasoning
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

Directions

  1. 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.
  2. 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.
  3. 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, ½ teaspoon salt, and ¼ 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.

 

Dawn Perry
July 2012

Nutritional Information

  • Per Serving
  • Calories 402
  • Fat 17 g
  • Sat Fat 4 g
  • Cholesterol 72 mg
  • Sodium 529 mg
  • Protein 45 g
  • Carbohydrate 19 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 3 mg
  • Calcium 125 mg
What does this mean? See Nutrition 101.

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