Great new recipe for baked fish........
Did I say BAKED
fish?...........holey moley, what's wrong with Capt. Charlie?
Well, It's like this. I was invited for dinner with one of my
customers after a great grouper fishing trip, and his wife
cooked. The dinner was so good that I figured I had to pass it
along to my readers. So here it is, courtesy of Maria Simoes,
"Brazilian Fish Bake".
Grouper (or any other mild white fish), filleted, skinned, and
boned. Enough for the amount of guests that will be present. (At
least eight ounces per eater, but if you have real fish lovers,
you'd better make it a pound per person.) Nice thick fillets work
best, if the fish is too thin, it will over-cook before the
potatoes and onions are done.
Onion(Vidalia is the best)
Salt & Pepper
Beer (some for the fish and some for the cook) The beer
was negotiable, Maria used beer because her son didn't like the
flavor that wine left in the fish, but she said that most any
good booze also worked well, brandy, bourbon, Portuguese
moonshine (that's my name for it, they call it 151, it's a really
strong white liquor that tastes like Kentucky moonshine to me.)
Limes or lemons
Lay your fillets in a baking dish and salt and pepper to taste.
Chop the onion finely around and over the top of them. Lay in two
or three bay leaves, sprinkle in the chopped garlic, chop a few
potatoes into half inch cubes(one small one per diner) over the
fish and sprinkle the whole thing with a little olive oil. Pour
approximately 1/2 can of beer over the whole thing (other liquor
is optional), sprinkle plenty of paprika on top and cover tightly
with aluminum foil. Bake in a 350 degree oven until the potatoes
are done and remove the foil for a few minutes to brown the top.
Serve in the baking dish with fresh steamed rice on the side,
garlic bread, and a crisp green salad. Garnish with fresh limes
or lemons. This is heaven!
Good fishing, good cooking, and good eating,
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