over with sauce.
Add sauteed mushrooms, oysters and shrimp.
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
iquid for other recipes) and start cooking the sauteed mushrooms: in a
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.
inutes. Serve immediately with maple sauteed apples. Garnish with toasted pecans
br>Sauce:
1.\tPrepare Sauteed chicken breasts and keep warm
br>Meanwhile, to make the sauteed apples, in a large frying
ell. Serve with lamb and sauteed potatoes.
br>Meanwhile, to make the sauteed mushrooms, melt butter in a
Keep warm.
For the sauteed broccoli and oysters:
Heat
o taste.
For the Sauteed Chicken Breasts:
Generously season
n a sauceboat.
Arrange sauteed apples around sliced pork.
irtight container.).
To make sauteed oysters:
Drain oysters and
Check fillets for small bones, rinse and pat dry with paper towels.
Sprinkle both sides of fillets lightly with Cajun seasonng and lemon pepper.
Heat cast iron or non-stick skillet, add butter and olive oil.
Place fillets in hot skillet, sear several minutes per side until light brown and easily flake in thickest parts.
Drain Rotel and mix with Alfredo Sauce.
Pour Alfredo/Rotel mixture evenly over fillets.
Reduce heat and continue cooking several minutes until sauce mixture begins to brown at edges.
Remove from heat, ...
Toss squid strips with sea salt.
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then saute garlic, stirring, until golden, about 1 minute.
Add squid and parsley or cilantro and cook, stirring, 30 seconds. (Squid will still be partially translucent but will con.
Read More http://www.epicurious.com/recipes/food/views/Angel-Hair-Pasta-with-Sauteed-Squid-106145#ixzz11SMRTBRL.
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.