Difference between revisions of "The Best Fish"
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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<BR> | + | 4 (8-ounce) red snapper, rockfish, or halibut fillets, about 1/2-inch thick (for 13x9" pan)<BR> |
| + | 12 ounces light colored fish (for 9x9" 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> | ||
Revision as of 20:59, 22 April 2018
← meats
Adapted from Miss Paula Deen's "Can't Miss Red Snapper"
Ingredients
4 (8-ounce) red snapper, rockfish, or halibut fillets, about 1/2-inch thick (for 13x9" pan)
12 ounces light colored fish (for 9x9" pan)
salt
1/2 teaspoon white pepper (or fine ground black if you don't have white)
1 cup chopped onions
1 green bell pepper, chopped
1/2 cup (1 stick) butter
1 Tbsp Worcestershire sauce (or more to taste)
1/2 a red bell pepper, finely chopped
1 cup freshly grated Parmesan
Directions
Preheat oven to 350 degrees F.
Saute onion and green pepper in 1-2 Tbsp butter until they stop releasing moisture. Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top. Dot the fish with butter. Drizzle Worcestershire until the fish is lightly coated. Season the fish with a little salt 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!
