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)
• Bay leaves
• Potatoes
• Garlic(freshly chopped)
• 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.)
• Olive oil
• Limes or lemons
• Paprika

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,

Capt. Charlie

Back to recipe contents


About Us || Privacy Policy | Contact Us | © Southern Charm