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
Cook fish in water (boil 15 minutes).
Saute onion, garlic, bell pepper and celery in oil.
Add flour to sauteed vegetables and brown lightly.
Add to fish and water.
Add V-8 juice, tomato paste, Ro-Tel tomatoes with juice, Worcestershire and Tony's.
Salt and pepper to taste.
Cook covered on low for approximately 1 hour. If using shrimp, add to couvillion the last 30 minutes.
Serve over rice.
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.
Put wings in plastic bag; coat with Tabasco sauce.
Shake well.
Sprinkle blackened redfish seasoning into bag and shake again.
Cook on grill until done.
Start with a fresh caught redfish.
Fillet the fish leaving
Prepare charcoal fire with dried mesquite added.
Season fillets.
Squeeze lime juice into melted margarine or butter.
Cook fillets skin and scale side down directly over hot fire with grill 10 to 12-inches from fire for 15 to 20 minutes or until done, basting continuously with lime and margarine or butter mixture.
To remove from grill, use spatula to scoop meat from skin, leaving skin on grill.
Mix ingredients except fish thoroughly.
Cover fillets completely and cook on hot griddle or barbecue grill for a few minutes, depending on size of fillets.
Serve immediately.