n Med heat.
Dredge red fish (can sub trout) in seasoned
Combine all ingredients except mustard and red fish and mix well.
Spread mustard all over fish.
Let set 10 minutes. Coat fish in batter mix.
Deep fry fish.
Season red fish on both sides and lightly flour.
Broil in butter and pour lemon juice on fish when done; keep warm.
Place butter in saucepan.
Add flour and stir until light brown.
Add crawfish, lobster base and water.
Bring to a boil, then add all other ingredients and simmer about 10 minutes.
Serve seafood mixture over fish.
For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
rk 7 (428\u00b0F) for the fish, and begin by preparing
add broccoli to rice.
For the fish, sprinkle fillets with lemon
mature before using.
For the souscaille: combine one rounded
For the batter, combine flour, cornstarch,
Prepare fish; dry it.
Add seasoning to taste; set it aside. In bowl, add mustard and vinegar; mix well.
Place fish into mixture for 5 minutes; drain it.
The fish is ready for baking or frying.
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
In oil, saut onions and celery about 10 minutes.
Stir in the next 12 ingredients.
Cook loosely covered for about 3 hours, stirring frequently.
Add water in small amounts as needed; simmer and arrange fish steaks in single layer.
Add sugar and salt and continue cooking, covered for 15 to 20 minutes to cook fish. Remove lid and simmer for 15 minutes more.\tServe over hot rice with garlic bread.
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
Thaw fish if frozen.
Measure thickness of fish.
Combine onion powder, garlic powder, white pepper, red pepper, black pepper, thyme and 1/4 teaspoon salt.
Brush fish evenly on both sides with melted margarine.
Coat fillets on both sides with pepper mixture.
For Timbales:.
Preheat oven to
Clean, cut up and boil fish with salt and pepper until tender. Drain in colander; save broth.
Make roux with oil and flour. Add onions, celery and bell peppers and cook until onions are translucent.
Add tomato paste and a pinch of soda.
Cook slowly until fat separates.
Add whole tomatoes and tomato sauce.
Add enough of the fish broth to get the right fish taste.
Cook about 3 to 4 hours slowly.
Season to taste.
For the fish: Smear a light coating of
Mix spice ingredients. Dip each fish fillet in melted butter and sprinkle with spice mixture; drop in very hot cast iron skillet. A tablespoon of butter may be added to hot skillet just before seasoned fish fillets are added to prevent sticking. Cook 3 to 4 minutes per side.
Melt margarine in large skillet over medium heat.
Add onions and saute until wilted.
Add green peppers, celery, garlic, salt and pepper.
Saute briefly.
Blend in tomatoes, parsley and hot pepper sauce to taste.
Cover and cook 10 to 15 minutes.
Uncover and cook 5 minutes more.
Preheat oven to 450\u00b0.
Arrange fish fillets in a large baking dish that has been lightly oiled.
Cover with sauce.
Bake about 15 minutes.
Fillet fish.
Place skin-side down in baking dish; salt and pepper.
Rub generously with olive oil.
Sprinkle liberally with Italian seasoning; add a little onion and garlic powder.
Sprinkle with Worcestershire sauce; dot with butter and garnish with onion rings.
Bake at 400\u00b0 until flesh flakes easily with a fork.
Takes about 30 to 45 minutes, depending on size of fish.