This recipe combines two of our recent needs: using up our excess fish and our love of cajun cuisine. The only substitution to this recipe is a total lack of Focaccia bread in our town whereas we used round loaf Sourdough. Also, we did not wrap, compress, and chill our sandwiches overnight, but served them fresh. The melding of flavors from the pesto, artichokes, roasted red peppers, onion, capers, and red wine vinegar was delicious. Serve with choice of chips on the side and a chilled Barley Pop.