Difference between revisions of "The Best Fish"
m |
m |
||
| (One intermediate revision by the same user not shown) | |||
| Line 2: | Line 2: | ||
Adapted from Miss Paula Deen's "[http://www.foodnetwork.com/recipes/paula-deen/cant-miss-red-snapper-recipe.html Can't Miss Red Snapper]"<BR> | Adapted from Miss Paula Deen's "[http://www.foodnetwork.com/recipes/paula-deen/cant-miss-red-snapper-recipe.html Can't Miss Red Snapper]"<BR> | ||
'''Ingredients'''<BR> | '''Ingredients'''<BR> | ||
| − | 4 (8-ounce) red snapper, rockfish, or halibut fillets, about 1/2-inch thick (for 13x9" pan)<BR> | + | 4 (8-ounce) red snapper, cod, rockfish, or halibut fillets, about 1/2-inch thick (for 13x9" pan)<BR> |
salt<BR> | salt<BR> | ||
1/2 teaspoon white pepper (or fine ground black if you don't have white)<BR> | 1/2 teaspoon white pepper (or fine ground black if you don't have white)<BR> | ||
1 cup chopped onions<BR> | 1 cup chopped onions<BR> | ||
| − | 1 green bell pepper, chopped<BR> | + | 1 green or red bell pepper, chopped<BR> |
| − | 1/ | + | 1/4 cup (1/2 stick) butter<BR> |
1 Tbsp Worcestershire sauce (or more to taste)<BR> | 1 Tbsp Worcestershire sauce (or more to taste)<BR> | ||
1/2 a red bell pepper, finely chopped<BR> | 1/2 a red bell pepper, finely chopped<BR> | ||
| − | 1 cup freshly grated Parmesan<BR> | + | 1 cup freshly grated Parmesan or similar, we like [http://shop.sartoricheese.com/reserve/gold-bellavitano Sartori BellaVitano Gold]<BR> |
'''Directions'''<BR> | '''Directions'''<BR> | ||
Preheat oven to 350 degrees F.<BR> | Preheat oven to 350 degrees F.<BR> | ||
| − | Saute onion and green pepper in 1-2 Tbsp butter until they stop releasing moisture. Spread the onions and pepper in a | + | Saute onion and green or red pepper in 1-2 Tbsp butter until they stop releasing moisture. Spread the onions and pepper in a 9x13” glass baking dish and place the fish on top. Dot the fish with butter. Drizzle Worcestershire until the fish is lightly coated (I just eyeball it). Season the fish with a little salt (optional) and pepper. |
Bake for 12 minutes, then carefully baste fish with pan juices. Sprinkle the fish with finely chopped red pepper and top with Parmesan and then place under the broiler for 1-2 minutes or until the cheese browns. WATCH IT CLOSELY!<br> | Bake for 12 minutes, then carefully baste fish with pan juices. Sprinkle the fish with finely chopped red pepper and top with Parmesan and then place under the broiler for 1-2 minutes or until the cheese browns. WATCH IT CLOSELY!<br> | ||
NOTE: Starting with a smaller package of fish ~12 ounces? Just use a 9x9" pan, and cut back on the onion and peppers<br> | NOTE: Starting with a smaller package of fish ~12 ounces? Just use a 9x9" pan, and cut back on the onion and peppers<br> | ||
Latest revision as of 13:46, 28 December 2018
← meats
Adapted from Miss Paula Deen's "Can't Miss Red Snapper"
Ingredients
4 (8-ounce) red snapper, cod, rockfish, or halibut fillets, about 1/2-inch thick (for 13x9" pan)
salt
1/2 teaspoon white pepper (or fine ground black if you don't have white)
1 cup chopped onions
1 green or red bell pepper, chopped
1/4 cup (1/2 stick) butter
1 Tbsp Worcestershire sauce (or more to taste)
1/2 a red bell pepper, finely chopped
1 cup freshly grated Parmesan or similar, we like Sartori BellaVitano Gold
Directions
Preheat oven to 350 degrees F.
Saute onion and green or red pepper in 1-2 Tbsp butter until they stop releasing moisture. Spread the onions and pepper in a 9x13” glass baking dish and place the fish on top. Dot the fish with butter. Drizzle Worcestershire until the fish is lightly coated (I just eyeball it). Season the fish with a little salt (optional) and pepper.
Bake for 12 minutes, then carefully baste fish with pan juices. Sprinkle the fish with finely chopped red pepper and top with Parmesan and then place under the broiler for 1-2 minutes or until the cheese browns. WATCH IT CLOSELY!
NOTE: Starting with a smaller package of fish ~12 ounces? Just use a 9x9" pan, and cut back on the onion and peppers
