Creamy Cajun Fish

Ingredients

1½ teaspoons paprika

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried thyme

¼ teaspoon cayenne pepper, or more to taste

4 skinless halibut, cod, salmon (see note), or other flaky fish fillets (6 ounces each)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil, plus more as needed 2 garlic cloves, minced

½ cup finely diced shallot (about

1 large shallot)

1 red bell pepper, sliced into ¼-inch-wide strips

2 teaspoons Dijon mustard

1 cup unsweetened full-fat coconut milk

½ cup low-sodium seafood stock or chicken broth

2 tablespoons freshly squeezed lemon juice (about 1 lemon)

2 cups baby spinach

2 tablespoons finely chopped fresh parsley leaves

Directions

IN a small bowl, mix the paprika, oregano, rosemary, thyme, and cayenne.

PAT the fish very dry with a paper towel. Season both sides with the salt, black pepper, and 3 teaspoons of the seasoning mixture. Set the rest of the seasoning mixture aside for sautéing the veggies.

IN a large deep nonstick skillet, heat the oil over medium-high heat.

Carefully add the fish and sear until golden brown, about 2 minutes per side. The fish doesn't need to be fully cooked through, as it will finish cooking in the sauce. Transfer the browned fish to a clean plate and set aside.

REDUCE the heat to medium and add more oil to the skillet if it seems dry. Add the garlic, shallot, and bell pepper and cook, stirring occasionally, until the bell pepper is tender, about 3 minutes.

ADD the reserved seasoning mixture and cook, stirring, toasting the spices until fragrant, about 1 minute.

ADD the mustard, coconut milk, stock, and lemon juice and stir to combine. Bring the sauce to a simmer and cook, stirring, until the sauce begins to thicken a bit, about 3 minutes.

STIR in the spinach until just wilted. Reduce the heat to a light simmer and nestle the fish back into the sauce. Continue to cook, uncovered, until the fish is just cooked through and flakes easily with a fork, 2 to 3 more minutes.

GARNISH with parsley.