Baked Cajun Walleye with Crab Sauce and Creamy Broccoli

Walleye is a meaty, white-fleshed fish that lives in the lakes of the northeast U.S. It is not sold commercially, so getting to try it was quite a treat. When Alex and I went up to NY, his uncle served us some walleye he'd caught himself. It was delicious, and he sent us home with some. I cajun'ed it up and it was delicious. The sauce is a simplification of a Pontchartrain Sauce.

Baked Cajun Walleye

4 walleye (or other white fish)
Cajun seasoning (I used McCormick)
bit of oil

Oil a pan and place fillets equally spaced apart. Rub the fish with some rub. Bake at 350 F for 20 minutes, or until ends curl a bit.

Crab Sauce

6 Tbsp. butter
1 1/2 tsp. cajun seasoning
1/2 tsp. red pepper flakes
2 tsp. dehydrated minced garlic or 1 tsp. garlic powder or 2 cloves fresh minced
1/2 tsp. celery seed
1 tsp. onion powder
1 tsp. mustard powder
2 tsp. dried parsley
1/2 c. dry white wine
1 tbsp. lemon juice
1 6 oz. can crab, not drained

Combine all ingredients in a small saucepan and simmer until thick. Stir occasionally. You can add a little xanthan/guar gum if needed.

Broccoli with Alouette