A couple weeks ago we hosted my father-in-law’s birthday celebration. Marshall loves spicy food. And, he loves fish. So, we made a special menu just for him.
We had my husband’s famous Gumbo. Dan makes the Gumbo base vegetarian and splits it in half. Half goes for the meat eaters, and he adds Andouille sausage and chicken. This time he added shrimp to both halves. And, to the vegetarian half he adds vegetarian Italian sausage and chik’n. It’s delicious! He made it the day before and we reheated it on the day of the dinner party. Besides making it easier on us, it gives the flavors time to get to know each other.
I made steamed brown rice, Buttermilk Dinner Rolls, and Spicy Cajun Baked Cod. My sister-in-law made a fresh spinach salad with help-yourself toppings (in case someone doesn’t like something, they don’t have to pick it off).
And for dessert we had homemade red bean ice cream (ok, not in the Cajun theme, but it was red beans!), vanilla ice cream, hot fudge sauce, and homemade salted caramel sauce. For the red bean ice cream we made our own red bean paste following these instructions and used this recipe (using half and half instead of the milk).
The dinner was a great success. Most of it was done well in advance, leaving the cooks happy and relaxed. And, everything was delish!
The only new thing I made was this Spicy Cajun Baked Cod. And, we were so impressed with it that we’ve made it a few times since then. I used Sriracha, but feel free to use your favorite type of hot sauce. Savory, spicy, fish that you can’t quit eating…use crusty, bread to sop up every last drop! This fish could easily be a weeknight meal as well with some French bread and steamed green beans.
- ¼ cup butter melted
- 4 tablespoons Heinz Chili Sauce
- 3 tablespoons olive oil
- 2 tablespoons Worcestershire
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chopped parsley
- 1-1 ½ teaspoons cayenne pepper
- 1 ½ teaspoons Liquid Smoke
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon Siracha rooster sauce
- 5 cloves fresh garlic minced
- ¾ cup low sodium vegetable broth
- 4 6.5 ounce frozen cod fillets
- Preheat oven to 400 ° F.
- Combine all of the ingredients except the fish in a small saucepan, stir and let simmer for 10 minutes. Remove pan from heat and let cool.
- Arrange the fish fillets in an oven- proof casserole dish and pour the sauce over the fish.
- Bake for 25-30 minutes, or until fish is flaky when tested with a fork. Serve immediately.
Adapted from Return to Sunday Supper