Cajun Spiced Fish and Rice

Cajun spice may have its roots in Louisiana, but it feels at home in Canada, where our waters offer an incredible variety of fish. From Ontario’s pickerel and lake trout to mackerel and cod along the East Coast, Canadian cooking has always been about celebrating the full catch — not just the prized fillets. This dish is about resourcefulness and respect: turning everyday fish into something soulful with bold spice, fluffy rice, and a squeeze of lemon. It’s a flavour that bridges southern heat with northern waters.

Prep Time: 10 minutes

Total Time: 30 minutes

Serves: 2–4

Ingredients

For the Fish

• 600–800 g fresh fish fillets (lake trout, pickerel, mackerel, or other firm fish)

• 2 tbsp Cajun seasoning (see mix below)

• 1–2 tbsp olive oil or butter

• Lemon wedges, for serving

For the Rice

• 2 tbsp olive oil or butter

• 1 onion, finely chopped

• 2 cups long-grain rice

• 4 cups chicken stock (or fish stock, if available)

• Salt & black pepper, to taste

Homemade Cajun Seasoning

• 2 tbsp paprika (smoked if you like)

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp dried oregano

• 1 tbsp dried thyme

• 1 tsp cayenne pepper (adjust to taste)

• 1 tsp black pepper

• 1 tsp salt

Method

• Pat the fish fillets dry and season generously with Cajun spice.

• Heat oil or butter in a skillet and cook fish for 3–4 minutes per side, until golden and just cooked through. Keep warm.

• In a large saucepan, heat oil or butter. Add onion and cook until softened.

• Stir in rice, coating well in the oil.

• Pour in stock, bring to a boil, then reduce to a simmer. Cover and cook for 15–18 minutes, until rice is tender and fluffy. Season with salt and pepper.

• Serve fish over a bed of rice with lemon wedges on the side.

Variations

• Swap rice for wild rice from Manitoba or northern Ontario for a nutty Canadian twist.

• Add bell peppers and celery to the rice for a jambalaya-style version.

• Use cod, whitefish, or Arctic char to highlight regional catches.