Baked Fish with Crawfish Topping PDF Print E-mail
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Wednesday, 15 June 2011 20:01

MISSY 6 TBS butter ½ tsp Italian seasoning 1 TBS Worcestershire sauce 10-12 medium-sized trout, snapper, or catfish fillets, washed, drained, and dried Lemon & pepper seasoning Garlic salt Cayenne pepper Juice of...

 

  • 6 TBS butter
  • ½ tsp Italian seasoning
  • 1 TBS Worcestershire sauce
  • 10-12 medium-sized trout, snapper, or catfish fillets, washed, drained, and dried
  • Lemon & pepper seasoning
  • Garlic salt
  • Cayenne pepper
  • Juice of half lemon
  • ½ stick butter
  • ¼ cup chopped green onions
  • 1 large jar sliced mushrooms
  • 1 pound cooked crawfish tails
  • 1 tsp Tony Chachere’s seasoning mix
  • ½ tsp garlic salt
  • 1/8 tsp cayenne pepper
  • ½ tsp black pepper
  • 1 heaping TBS sauce & gravy flour mixed with 2 TBS milk or Half & Half
  • ¼ cup dry vermouth
  1. Melt butter in casserole; sprinkle in Italian seasoning and Worcestershire
  2. Season fish fillets with lemon pepper, garlic salt, cayenne pepper(lightly), and lemon juice
  3. Bake fish in preheated 350° oven for 12-13 minutes
  4. In a skillet melt butter and add green onions and mushrooms; cook 5 minutes
  5. Add crawfish tails and sauté additional 8 minutes, seasoning with Tony’s and next 3 ingredients
  6. Slowly add thickened milk and vermouth to skillet
  7. Spoon sauce over fish before serving or from gravy boat at table
  8. Garnish with sliced lemon and fresh parsley sprig

Serves 6

Last Updated on Wednesday, 06 July 2011 03:51