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Cajun Fish With Cabbage and Bacon Sauté

Cajun Fish With Cabbage and Bacon Sauté
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2012

Nutritional Information

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

Quick Tip

Corn on the cob
If your corn is very fresh, you can serve the cabbage and corn mixture as a raw slaw. Dress the vegetables with 2 tablespoons each olive oil and cider vinegar and top with crumbled bacon. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.