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.
n Med heat.
Dredge red fish (can sub trout) in seasoned
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.
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.
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.
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.
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.
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.
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.
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.
nd pepper.
For the Red Bell Pepper Sauce.
Using
se your hand to clean fish. Next, put them into basket
Gradually whisk in coconut milk, fish sauce and sugar. Continue whisking
rush each side of the red fish fillet with the softened butter
Dress red fish, rub inside and out with
ith juice, garlic, and crushed red pepper.
Simmer 10 minutes
reole seasoning over the red snapper. Dredge the fish in the flour
o rice.
For the fish, sprinkle fillets with lemon juice
Have fish cleaned, scaled and skinned.
Season fish with salt and pepper; pour Italian dressing over fish.
Let marinate 3 to 4 hours.