Fish Two O'Clock Bayou

11 ingredients
4 steps

Ingredients

  • 1/2 teaspoon salt
  • 3/8 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 lb white fish fillet, cut into about 4 pieces
  • 4 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green bell pepper
  • 3/4 cup hot seafood stock
  • 1 tablespoon flour
  • 1/2 cup finely chopped green onion, tops only

Directions

  1. 1
    Combine the salt, cayenne and black pepper. Take a rounded 1/2 teaspoon and sprinkle it over both sides of the fish. Let stand 1/2 hour. Reserve remaining salt and pepper mixture.
  2. 2
    Heat the butter in a large skillet over high heat until it is half melted. Add onions, celery, bell peppers and the remaining salt and pepper mixture. Cook about 2 minutes, stirring occasionally.
  3. 3
    Add the flour and 1/2 cup of the stock and stir until well blended. Reduce heat and simmer until liquid is almost evaporated, stirring frequently.
  4. 4
    Stir in remaining stock. Add fish in a single layer and sprinkle green onions over the top. Cover and cook just until fish is cooked, about 5 minutes. Serve immediately.

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