Cajun Roasted Red Pepper Fish

Two things:
If you’re buying roasted red peppers in a jar, stop!
If you have an abandoned cast iron skillet, cuddle that baby!

Hi Friends! HAPPY EASTER WEEKEND!
I can not believe I have never taken the 40 minutes to roast my own peppers. It is so incredibly easy and it takes nearly no work at all. Cast iron skillets! Why!? Why are they becoming so forgotten about in the kitchen, they are incredible! I have recently made it my goal to love my cast iron more. The clean up and extra attention is so worth it.

Here we are–
At some point I came across a roasted pepper sauce made with all the items “on the other side” and for the life of me, I can not recall where it was. Red Bell Peppers season is typically July- September but my local grocer has bulked their supply which has helped with the price. Plus, wherever these sweet peppers are coming  from, they totally know what they’re doing. They have been perfect! I thought transferring a classic sauce into a “Paleo friendly” recipe would be a great Good Friday project. Why not go out with a bang on the last Friday of Lent?

Since my sister-in-law, Kara, introduced me to Cajun goodness, I have not been able to have enough! Cajun spices are 100% me and I want seasoning on EVERYTHING.  I want all the Cajun food and Zydeco music! Earlier this year I planned on sharing a grain free Crawfish Étouffée for Fat Tuesday but since Étouffée is my favorite, I want to make sure it is absolutely perfect! I was able to take tails home from a crawfish boil a few weeks ago so I am on it!

Cajun Roasted Red Pepper Fish-
This recipe is dairy and grain free but packed with flavory goodness!  We opted for a standard white fish on sale but I am certain this would be perfect with shrimp, scallops, crawfish tails, and even chicken! The natural sweetness from the bell peppers and the coconut milk is balanced just enough by the Cajun seasoning and onions. If you love spice, feel free to go a little heavier on the pepper.

I sincerely hope you try this recipe. I absolutely love it and am already envisioning everything I can smother this sauce with.

As always, if you do happen to make this baby, please let me know! I would love to hear your thoughts or suggestions.

Happy Easter, friends!

Cajun Roasted Red Pepper Fish
Servings: 2*

Ingredients:
3 Red Bell Peppers, stems removed and pepper cut in half
1/4 Cup of water
2 Tablespoon Ghee or Grass-Fed Butter
1 Onion, diced
3 Cloves Garlic, minced
2 White Fish Fillets such as Tilapia, Cod, Bass, etc.
1 Cup Coconut Milk
1 Teaspoon Cajun Seasoning
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Nutritional Yeast, optional
Salt
Pepper

*Although only 2 fillets are photographed, the sauce is easily enough for 3-4 servings. We opted to store leftover sauce for a rainy day this week.

Directions:

  1. Preheat your oven to 500°F.
  2. Season the fish with a dash of salt and pepper and set aside.
  3. Place the bell peppers on a parchment lined baking sheet and bake for 40 minutes.
  4. Remove peppers from the oven and let cool. Once cooled, remove the skin of the peppers by gently pulling the separated skin leaving some over cooked portions. The goal is to remove as much of the skin as possible while still having a charred flavor.
  5. In a blender or food processor, combine peppers and water and blend on low for until smooth. Set aside.
  6.  In a large skillet, heat 1 tablespoon of ghee on medium heat. Add the onion and garlic and cook for roughly 5 minutes until nearly translucent. Remove the onion and garlic mixture and set aside.
  7. In the same skillet, add the remaining tablespoon of ghee. Once heated, place fish into skillet and cook each side for 3 minutes. Remove fish from the skillet and set aside.
  8. Return the onion and garlic to the skillet and add the roasted pepper sauce. Stir to incorporate.
  9. Slowly stir in the coconut milk. Season the sauce with the Cajun spice, Cayenne Pepper, Nutritional Yeast (if applicable), salt, and pepper. Once the sauce is well incorporated, slowly place fish into the skillet.
  10. With the fish in the skillet, increase the heat bringing the sauce to a slow boil. Continue cooking for 5 minutes. Serve with spaghetti squash or a vegetable of your choice.

 

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