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Sizzling flounder with bacon fried okra

August 30, 2011
By Capt. DICK MAY - Catch 'em and Cook 'em , Pine Island Eagle


4 (6 oz.) fillets

1/4 cup grated parmesan cheese

1 tsp. paprika

3/4 tsp. salt

1/4 tsp. pepper

1/2 cup butter

2 tbsp. fresh lemon juice

How to:

Place one oven rack 5 inches from heat and place a second rack in middle of oven. Preheat oven to 450 degrees. Combine parmesan cheese and paprika. Season fish with salt and pepper. Heat butter in a broiler-safe 13x9 inch baking dish in over for 8 minutes or until butter is melted and beginning to brown. Place fish in hot butter, skin side up. Bake at 450 degrees on middle oven rack for 10 minutes. Carefully flip fish and baste with pan juices. Sprinkle with lemon juice and parmesan cheese mixture. Bake for 5 more minutes of just until fish flakes with a fork. Remove from oven and increase temperature to BROIL. Broil fish on rack 5 inches from heat for 2 to 3 minutes or until bubbly and golden brown.

Bacon fried okra:

Finely chop 1/2 lb. fresh okra. Saute in 2 tbsp. hot bacon drippings in a medium skillet over medium-high heat for 10 to 12 minutes of until lightly browned. Sprinkle with salt to taste.

Serves 4.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick's Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.



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