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Directions
Cover the bottom of a large pot with about 1/8” cooking oil.
Season 2 to 3 pounds of your favorite fish fillets with salt, black pepper,
and cayenne pepper. (I like to use Old Bay seasoning as well.)
Place the fish fillets into the bottom of the pot so the entire surface
is covered.
Cover the fish fillets with a layer of chopped yellow onion. Chop one
medium size bell pepper and sprinkle over the onion. Crush and sprinkle
four to five cloves of garlic on top of the pepper. Spread a 6 - ounce
can of tomato sauce and a 12 - ounce can of Rotel tomatoes (if available)
or stewed tomatoes seasoned to taste with green chili peppers on top
of ingredients.
Finish the preparations by sprinkling the contents in the pot with a
layer of flour, freshly chopped green onion, and parsley.
Cover pot and cook over low flame for about 1 1/2 hours.
The courtboullion should have a medium - thick sauce. If the mixture
seems little dry, add a little water during cooking.
DO NOT STIR during cooking. Every 15 minutes pick up the pot and
gently shake from side to side with the cover on. Stirring with a spoon
or fork will cause the tender fish to fall apart.
Serve over a bed of rice (I like white best) and pour a glass of wine, beer or another favorite as a side-sipper. (I like Makers Maker Bourbon best)
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