Sometimes the thought of cooking dinner itself can be exhausting.  Sometimes I feel like I’ve eaten enough pig, cow, and clucker to last me a lifetime. These are the times that a really quick, easy and light fish dish is so essential.  This cajun spicing can be put onto any fish, really, though a flaky white fish is my favorite. The seasoning, though, can be used on anything so make a batch of it and keep it in a jar for when you’ve hit a seasoners block.

After five days in Colorado, drinking delicious beers, eating fried pickles, burgers and bbq with really not much movement happening, I was ready to health up.  I really needed something light that would still be filling with lots of nutrition.  This was the perfect meal, plus it was super quick.   You can pair this fish with anything.  Today, I went with a half an avocado, then sautéed some red onion, cherry tomatoes and spinach.  They had some great Yellowtail Snapper at the store, so that was my fish of choice.

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Ingredients:

6 oz wild-caught white fish filets
1 tsp melted Ghee butter, coconut oil, or olive oil
1/4 tbsp cajun seasoning (recipe below)
1 scallion, sliced
Lemon wedge

Cajun seasoning:
1 tbsp paprika
2 tsp salt
1 1/2 tsp black pepper
1 tsp dried oregano
1 tsp chili powder
1 tsp dried mustard
Pinch of cayenne

Preheat oven to 350 F.

1) Mix together butter and cajun seasoning. Coat the skin side of the filet in a bit of the butter mixture and place in a baking dish lined with tin foil. Drizzle the remaining spicy butter over the top.

2) Bake for 12-15 minutes.

That was hard.