NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about
onger (depending on thickness of fillet).
Transfer fish to serving
Cut the fillet in 2\" cross sections and set aside.
Melt butter in dutch oven, then add flour and stir until brown.
Add vegetables and saute until soft.
Add tomato sauce and cook for 15 minutes.
Add parsley, bay leaves, thyme and gradually stir in hot water.
Cover and cook for 30 minutes.
Drop fish in and cook another 30 minutes.
Serve over hot rice.
Combine onion powder, garlic powder, white pepper, red pepper, black pepper, dried thyme and salt.
Heat 12-inch iron skillet or heavy aluminum skillet.
Brush fish with seasoning mixture.
Add fish to unoiled skillet.
Drizzle a little butter over each fillet. Cook, uncovered, over high heat for 2 to 3 minutes.
Turn.
Drizzle with butter and cook 1 1/2 to 2 minutes or until fish flakes with a fork.
Serves 4.
Stock:
Boil fish heads, bones and seasoning in 2 quarts of water; reduce to 1 1/2 quarts.
ice with onion. (see my recipes).
***LEFTOVER TIP*** If you
emon-Garlic Crumbs (in my recipes).
Preheat oven to 375\u00b0.
Butter a baking dish.
Place fillets in dish so they don't touch.
Spread onion, tomatoes, garlic and herbs over fillets. Add vermouth.
Add oysters and liquor.
Put dish in oven 8 to 10 minutes.
Remove fish and place on platter; cover.
Reduce sauce over high heat for 2 minutes. Pour sauce over fish. Garnish with fresh parsley and serve.
Coat saucepan with half and half cream.
Add a little salt, 1/8 stick of butter and a little garlic powder and place on a very, very low fire.
Bake redfish in microwave or oven until done.
When redfish is almost finished, place a large slice of Mozzarella cheese over every piece of fish and replace it until the cheese starts to melt.
As fish is about ready, raise fire under sauce a little.
Add Parmesan cheese until creamy.
When fish and sauce is ready, pour sauce over the fish.
Add parsley for decoration.
Enjoy!
Preheat oven to 400 deg. F. In a small bowl, combine the butter, half of the lemon juice, chives, mustard, lemon peel, salt and pepper until well blended.
Line a baking sheet with foil. Rub one tablespoon of the mustard-chive butter over the foil. Place the fillets skin side down on the foil and spoon about one teaspoon of lemon juice over each fillet. Season with salt and pepper.
Spoon one tablespoon of mustard-chive butter over each fillet. Bake for about 15 minute.
live Oil.
Place Cod fillet in center of dish.
Cut redfish fillets diagonally into 2 1/2-inch strips.
In a one gallon heavy bottom saucepan, heat oil over medium-high heat. Using a wire whisk, add flour, stirring constantly until dark brown roux is achieved.
Add onions, celery, bell pepper, garlic and mushrooms.
Saute until vegetables are wilted.
Add tomato sauce, blending well into roux mixture.
Coat the redfish with one tablespoon olive oil and Blackening Season blend.
Heat a non stick heavy saute pan to very, very hot.
Add two tablespoons of olive oil to pan.
Add fish fillets and cook 2 to 3 minutes.
Add remaining olive oil turn fish and cook another 2 minutes.
Squeeze juice of one lemon on fish fillets and serve with additional fresh lemon wedges.
egrees C).
Place salmon fillet with skin side down in
Preheat oven to 450 degrees. Sprinkle the onions in the bottom of a well buttered gratin dish. Sprinkle with salt and black pepper. Place the fillet on top of the onions. Dot the fillet with 1 tablespoon butter. Top with mushrooms, sprinkle with parsley, and then add broth. Place buttered wax paper over the top (buttered side down). Tuck the wax paper around the fillet not just over top of dish. Bake for about 10 minutes or until fish is tender.
rying pan and sear salmon fillet over high heat, remove and
n the size of the fillet).
Cook in the oven
Preheat oven to 350 degrees F.
Coat 9\" x 13\" disposable aluminum pan or oven-to-table roaster with oil spray.
Place fish on the oiled pan.
Rub fillet with seasonings and oilve oil.
Bake for 25 minutes or until knife easily flakes the fish. Do not overcook, the fish will become very tough. If this dish is to be frozen and reheated before serving, bake only 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
Bake in the preheated oven until salmon flakes easily with a fork, about 1 hour.
ver the top of each fillet then season with salt and