Submitted and Some From My Friends
Pam's BBQ Fish
(Special "thanks" to my dear friend Pam!) :-)
You've gotta try this one! Guaranteed , the
best fish you ever ate!
Cover fish with
milk and soak in the refrigerator for at least
one hour prior to cooking.
1 stick butter or margarine
1 cup Extra Virgin Olive Oil
1 Tablespoon Creole or Hot Mustard
1 Teaspoon Liquid Smoke
1 Teaspoon Worchestershire Sauce
1 Bunch Green Onions (chopped fine)
1/2 Cup Lemon Juice
1 Teaspoon Lemon Rind (chopped very fine)
Add Seasoning Mix below to Taste
2 Tablespoons Garlic Powder
2 Tablespoons Tony Chachere's Creole Seasoning
1 Teaspoon Basil
1 Teaspoon Rosemary
1 Teaspoon Tyme
1 Teaspoon Sage
Melt butter or
margarine-add remainder of ingredients. Marinate
at least 30 minutes.
BBQ on a bed
of onion slices 1/4 inch thick. Fish is done
when onions begin to burn.
Add fresh sprigs
of herbs (Rosemary/Basil) to the coals.
Julie’s Fried Fish with Crab Sauce
1/2 cup olive
4 tablespoons flour
1/2 cup onion, chopped
1 stalk celery, chopped
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
2 cloves garlic, minced
2 cups crab stock or fish stock
1/2 cup dry white wine
1/2 teaspoon Creole seasoning
1/2 teaspoon sweet paprika
1/4 teaspoon Tabasco
Salt to taste
1 pound lump crabmeat
2 tablespoons green onions, chopped
2 tablespoons fresh parsley, chopped
Make a blond
roux with 4 tablespoons of the oil and the 4
In a medium saucepan,
heat the remaining oil over medium heat and
sauté the onion, celery and bell pepper
for one minute. Add garlic and sauté
for one minute. Be careful not to burn the garlic.
Add the stock,
wine, Creole seasoning, paprika, Tabasco and
salt. Whisk in the roux and cook until the sauce
thickens, about 3 minutes. Add the crabmeat,
green onion and parsley. Simmer for 1 minute,
and keep warm.
4 fish fillets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs, beaten
1 1/2 cup bread crumbs
Enough peanut all to fry fish in
Season fish fillets
with salt and pepper to taste. Dip in beaten
egg and coat evenly with bread crumbs. Heat
a large, nonstick skillet over medium high heat.
Add oil and when hot, but not smoking, sauté
fish until golden brown and thoroughly cooked,
about 4 minutes per side. Drain on paper towels.
on plate and spoon sauce over fish. I serve
this with a fresh garden salad and French bread.