Directions
Fillet the snakehead, and season the fillets with oil and Cajun seasoning. Set aside. Season the fish head and bones with salt and pepper, and add them to a stock pot filled with 3 quarts of water over medium-high heat. Reduce until you have 1 quart of stock. Strain the stock to remove the bones and set it aside.
In a heavy dutch oven, add 1/4 cup oil/butter and 1/4 cup flour (if using butter, melt first); whisk until combined. Place dutch oven in a preheated, 350-degree oven for 90 minutes, checking every 30 minutes or until the roux is dark brown to brick red in color (the darker it is, the more flavorful; adding flour afterward will help thicken).
Move dutch oven to a stovetop over medium heat. Add 2 tablespoons of flour and cook until no longer raw, about 1-2 minutes. Add the onion, celery, and pepper, sauteeing until soft for 5-10 minutes. Add the garlic and saute until fragrant, 1-2 minutes. Add the cajun seasoning, bay leaf and fish stock and bring to a simmer. Simmer for 30 minutes or until the sauce reduces and thickens. If you want it thicker, add gumbo file. Stir in 2 tablespoons of cold butter until melted and sauce is silky smooth.
Heat saute pan on medium heat. Sear fish in pan until cooked through, about 3-4 mins per side. In a shallow bowl, add cooked rice, top with fish, and pour the sauce over all. Garnish with green onion.
