Cajun Cornmeal Crusted Fish

One of the new recipes that was on the menu last week was Cajun Cornmeal Crusted Fish with Peach Salsa. It turned out really good! The salsa was absolutely amazing, we were lucky to still find some summer peaches that were perfectly sweet. The recipe was actually originally Chipotle Crusted, but I decided to switch that up a bit. I really like Cajun seasoning, and I've never actually cooked with chipotles before, so I decided to stick with what I knew for this one.

Cajun Cornmeal Crusted Fish

Fish:
4 firm fish fillets (5-6 ounces each- I used flounder, it would be good with many white fishes though)

1 teaspoon of Cajun seasoning
1 Tablespoon of olive oil
juice of 1/2 lime
1 large garlic clove, minced
1 teaspoon chopped fresh thyme
1/4 teaspoon salt

1/2 cup cornmeal, or cornbread crumbs
2 Tablespoons of butter, cut into small pieces

Salsa:
2 ripe peaches, peeled, pitted, and chopped
1 ripe tomato, peeled, cored, and chopped
1/2  bell pepper, seeded and chopped
1 garlic clove, minced
2 Tablespoons chopped cilantro
1 jalapeno, seeded and minced
juice of 1/2 lime
pinch salt
freshly ground black pepper

Directions:

Mix all ingredients together for the salsa. Season to taste, and set aside in the refrigerator. This works best made a few hours in advance, if possible, to really let the flavors soak together.

Preheat oven to 375. For the fish, mix Cajun seasoning, thyme, salt, oil, lime juice, and garlic together in a shallow dish. In another shallow dish, spread out the cornmeal. Dip each fillet in the oil mixture, coat well, and dredge in cornmeal, flipping a few times to fully cover them. Place each fillet on an aluminum foil covered baking sheet. When all 4 are finished, spread the small pieces of butter out on the fish, and place in oven. Cook time can vary from 10 minutes up to 25, depending on size and thickness of the fillets. Cook until topping is slightly golden brown and fish flakes easily with a fork. Enjoy!

Adapted from Pink Parsley, original recipe here.