Dreaming of Pierogi and Quick Cajun Fish

Once again a Friday during lent with my low-carbbing spouse has raised its head.  No meat. Not even some poultry. Noodles? They’re out too.

I happen to live in a suburb of Cleveland that has traditionally attracted a lot of Polish and eastern European immigrants and during Lent we turn into the pierogi capital of the universe. 60-90 year old ladies fill church basements and kitchens making tens of thousands of the delicious little dumplings each week in time for the local parish fish fry (at every church in the area).

If you are not familiar with pierogi, think of a Polish ravioli, typically filled with potato and cheese (although you can really fill them with anything). Boil them up (like ravioli), then fry them up in a little oil. I also like to throw a little liquid smoke in the pan to really enhance the flavor. What pierogi are – delicious. What they aren’t – low carb. So, unfortunately, they are out this Lenten season for us. Instead, I made Cajun Fish.

Spice up the fish on both sides.

Fry it up in a little oil. Flip and fry some more.

Cover it with some salsa verde and serve. Nothing could be quicker or easer.

Cajun Fish With Salsa Verde

Prep Time: 5 mins | Cook Time: 14 mins | Servings: 4 | Difficulty: Easy

Ingredients:

• 4 (6-8 ounce ) catfish fillets (I used haddock)

• 2 tablespoons Cajun seasoning

• 2 tablespoons canola oil

• 3/4 cup mild salsa verde

• 1/2 cup chopped fresh cilantro

Directions:

1) Sprinkle fish on both sides with seasoning.

2) Heat oil in a large nonstick skillet over medium high heat. Add half the fillets and cook until lightly browned, about 3 minutes. Turn and cook until just opaque, 2-3 minutes longer. Transfer to plates. Repeat with remaining fish.

3) Meanwhile, combine salsa and cilantro. Serve fish, topped with salsa.