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.
NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about
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!
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Put lard into deep pan.
When hot, add onion and garlic, then flour.
When thoroughly mixed, add tomatoes, all seasonings, water and vinegar.
Let boil 5 minutes, then add fish, slice beside slice.
Boil about 10 minutes.
Serve with parsley sprigs and lemon slices for garnish.
*You may use chunks or filets of flounder, drum, redfish, scamp, sheephead, shrimp or oysters.
br>Add fish pieces to courtbouillon; they should be immersed in
ook one additional hour. The courtbouillon should have a slightly rusty
ime that you make this recipe).
Combine Fish, crabmeat, crawfish
In a small dish, stir together the paprika, salt, onion powder, garlic powder, red pepper, white pepper, black pepper, oregano and thyme; set aside.
Melt the margarine (or butter).
Dip the fish in melted oleo or butter, then sprinkle each side with about 1 teaspoon of spice mixture.
Place the coated fish in a single layer on a platter.
Place fish in a very hot skillet in which you have melted a little butter.
Keep skillet hot and cook until fish flakes with a fork (approximately 2 minutes on each side).
Each side will look ...
Mix all seasonings together.
Dip fish into melted margarine or butter.
Coat both sides of fish with seasoning mix.
Place on a lightly greased broiler pan.
Broil for 4 minutes.
Turn and broil an additional 3 minutes.
Stock:
Boil fish heads, bones and seasoning in 2 quarts of water; reduce to 1 1/2 quarts.
Mix together milk and eggs on shallow bowl and set aside. Pulverize nuts.
Add flour, pepper, garlic salt and parsley.
Dip fish fillets in milk-egg mixture, then roll in flour mixture.
Fry in vegetable oil until golden brown.
Serve with lemon.
Marinate fish in pan with juice of lemon, Accent, seasoned salt and white pepper for about 2 hours in refrigerator.
Melt butter in skillet. Shake flour over fish and cook in skillet until lightly browned.
Add vermouth and simmer until flaky.
Sprinkle with parsley.