Fish Two O'Clock Bayou
May 08, 2015
Categories: Dinner, Main Dish, Fish, Bass, Vegetables, Cajun, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Weeknight Meals, Stove Top, No Eggs, Non-Dairy more
"White fish fillets cooked with stock on a bed of chopped vegetables. Adapted from the Prudhomme Family Cookbook. Although Paul Prudhomme insists that only fresh fish be used in this recipe, I have had good results using frozen fish. Any white fish can be used. If you don't have seafood stock, substitute chicken or vegetable stock. Serve this over cooked rice."
- Serving Size: 1 (420.1 g)
- Calories 469.8
- Total Fat - 28.7 g
- Saturated Fat - 15.8 g
- Cholesterol - 242.4 mg
- Sodium - 933.5 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 1.4 g
- Sugars - 3 g
- Protein - 43.3 g
- Calcium - 71.5 mg
- Iron - 2.5 mg
- Vitamin C - 19.5 mg
- Thiamin - 0.3 mg
Step by Step Method
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 mixtur.
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.
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. 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.
Tips & Variations
No special items needed.