Dr. Nandi’s Cajun Fish

Dr. Nandi's Cajun Fish



  • 4 6- oz skinless pieces halibut
  • 2 tsp olive oil
  • 2 tsp Cajun or blackening seasoning
  • 4 slices turkey or chicken bacon
  • 4 scallions thinly sliced, white and green parts separated
  • 2 cups corn kernels
  • 1/2 small head Savoy cabbage cut into 1-inch strips
  • kosher salt and black pepper
  • 2 Tbsp cider vinegar


  • Heat oven to 450F
  • Place fish on a rimmed baking sheet, drizzle with oil and sprinkle seasoning.
  • Roast until the fish is opaque.  Usually 10-12 minutes
  • In large skillet, cook bacon until crisp.
  • Let cool and break into pieces
  • Add scallion whites to skillet and stir until the begin to soften.
  • Add corn, cabbage, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook
  • Toss until cabbage wilts and corn is tender.
  • Add vinegar and scallion greens and toss to combine.
  • Sprinkle with bacon and serve!
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