LeftyReeler
12-02-2011, 02:52 PM
Been doing this recipe for some time now, occasionally spruce it up with a few different things here and there but for the most part very tasty if u like a little spice in your life. Tog can be substituted for any white flaky fish... Cod, Ling, Fluke etc.
1/2 onion (yellow or vidalia)
1 med size ugly ripe tomato
1 large pepper (Red, Yellow or Orange) - Yellow or Orange/usually sweeter
1 lemon
1/4 cup chopped parsley
1/2 stick butter
tsp onion powder
tsp garlic salt
tsp cracked pepper
tsp creole cajun spice
1/2 tsp red pepper flakes (more like a few shakes for both the peppers/fish)
1/2 tsp paprika
tbs Old Bay
tbs olive oil
2 lbs of fish (4 nice size fillets)
take a small frying pan and heat over med-high heat, add a healthy PAD of butter and chopped strips of peppers (halved if desired), and chopped onions. Season with salt and pepper, u can add a shake or two of garlic salt and red pepper flakes depending on how spicy u like it. Stir fry until onions begin to carmelize and peppers get soft. Should be anywhere between 5-7 minutes depending on volume. Once the veggies are tender remove from heat and set aside.
take a glass pyrex dish (9x9) or whatever size u have, and add the oil to the bottom, depending on size you may need to a bit more olive oil to coat the bottom of the dish. Wash and pat dry the fillets and add to the dish. Add the seasonings mentioned above - No particular order, I generally go with the garlic, onion, pepper, pepper flakes, paprika, creole and old bay.
Once all the seasonings are added, half the lemon and squeeze the juice all over the seasoned fillets. Add a generous pad of butter to each fillet
then sprinkle with the chopped parsley. Make med sized wedges from the ugly ripe and after spooning on the peppers and onions add the tomatoes to the top. Pre-heat oven to 350, once oven is ready bake between 12-15 minutes depending on fillet thickness... juices in the bottom of dish should eventually start to swirl and sizzle. You should be able to just start to separate the thicker sections of the fish with a fork then you will know its done... err on the undercooked side if you can manage, fish is always best just barely cooked.
Serve with rice pilaf or your fav veggie, spoon pan drippings over top for added flavor...
1/2 onion (yellow or vidalia)
1 med size ugly ripe tomato
1 large pepper (Red, Yellow or Orange) - Yellow or Orange/usually sweeter
1 lemon
1/4 cup chopped parsley
1/2 stick butter
tsp onion powder
tsp garlic salt
tsp cracked pepper
tsp creole cajun spice
1/2 tsp red pepper flakes (more like a few shakes for both the peppers/fish)
1/2 tsp paprika
tbs Old Bay
tbs olive oil
2 lbs of fish (4 nice size fillets)
take a small frying pan and heat over med-high heat, add a healthy PAD of butter and chopped strips of peppers (halved if desired), and chopped onions. Season with salt and pepper, u can add a shake or two of garlic salt and red pepper flakes depending on how spicy u like it. Stir fry until onions begin to carmelize and peppers get soft. Should be anywhere between 5-7 minutes depending on volume. Once the veggies are tender remove from heat and set aside.
take a glass pyrex dish (9x9) or whatever size u have, and add the oil to the bottom, depending on size you may need to a bit more olive oil to coat the bottom of the dish. Wash and pat dry the fillets and add to the dish. Add the seasonings mentioned above - No particular order, I generally go with the garlic, onion, pepper, pepper flakes, paprika, creole and old bay.
Once all the seasonings are added, half the lemon and squeeze the juice all over the seasoned fillets. Add a generous pad of butter to each fillet
then sprinkle with the chopped parsley. Make med sized wedges from the ugly ripe and after spooning on the peppers and onions add the tomatoes to the top. Pre-heat oven to 350, once oven is ready bake between 12-15 minutes depending on fillet thickness... juices in the bottom of dish should eventually start to swirl and sizzle. You should be able to just start to separate the thicker sections of the fish with a fork then you will know its done... err on the undercooked side if you can manage, fish is always best just barely cooked.
Serve with rice pilaf or your fav veggie, spoon pan drippings over top for added flavor...