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Boil fish heads, bones and seasoning in 2 quarts of water; reduce to 1 1/2 quarts.
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!
NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about
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.
Slice baked potatoes in half lengthwise.
Scoop out about 3/4 of flesh and set aside for other recipes.
Set skins on cookie sheet and place in oven about 4 inches away from top element. Broil 8 minutes.
Remove skins from oven and sprinkle with cheese. Season well and add bacon and paprika.
Broil another 4 to 5 minutes.
Serve hot with sour cream, if desired.
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Spoon an even amount of baked beans into each potato. Divide
Place whole potatoes on a microwave-safe plate, cover with plastic wrap and cook on high for 10 mins, until tender. Remove from microwave.
Cut tops from each potato. Scoop out flesh, leaving a 1/2 inch layer around edges. Fill with baked beans and top with cheese. Microwave on high for 1 min 30 seconds, until cheese starts to melt. Top with basil and serve.
Heat baked beans until hot. Season as needed.
Lightly butter each slice of Boston brown bread on one side.
Cover each slice generously with hot baked beans and a 2 slice layer of Jarlsberg on the buttered side of the bread.
Top with ham slice and put under a broiler until cheese melts.
Combine first 6 ingredients and mix well.
Cut or pierce tops of baked potatoes lengthwise; squeeze ends and push toward center to open.
Top each with one-fourth of yogurt mixture.
Serve at once.
ver English muffins. Top with baked beans, spinach, pepper, mushrooms, sausage
eanwhile, to make the oven baked sweet potato fries, preheat oven
ins, or until soft. Add baked beans.
Reduce heat to
Preheat a panini or sandwich press. Heat a small oiled frying pan over high heat, add bacon and cook for 3 mins, or until crisp. Drain on paper towels.
Spread barbecue sauce over 4 slices of bread. Top with baked beans, bacon and cheese. Sandwich with remaining bread. Cook for 4 mins, or until bread is toasted and cheese is melted. Serve.
Preheat a panini press or sandwich maker.
Spread butter over 1 side of each slice of bread. Place salami on unbuttered-side of 4 slices of bread. Top with baked beans and cheese. Season then sandwich together with remaining slices of bread, buttered-side up. Cook for 2-3 mins, until golden and crisp. Serve.
egrees. Leaving skin on, chop baked, cooled potatoes into 3/4
Spread cream cheese over 1/2 of bread stars. Top with remaining bread.
Melt butter in a large frying pan over medium heat. Whisk together eggs and milk then dip each sandwich into egg mixture. Cook for 2 mins per side, or until golden.
Serve French toast with baked beans.
Preheat the oven to 400\u00b0F. Place the potatoes on a baking pan and drizzle with olive oil. Bake for 1 hour or until tender. Season. Cool on the tray for 5 mins.
Cut a cross in the potatoes and squeeze upwards from the bottom. Top with the baked beans and cheese. Season to taste. Bake for a further 5 mins until the cheese has melted. Garnish with parsley and serve.