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Catch ‘em & Cook ‘em: Holiday Redfish

December 21, 2016
By Capt. Dick May , Pine Island Eagle


2 Lbs redfish fillets

1 1/4 tsp salt divided

Black pepper

1 (10 oz) can Cream of Shrimp soup

3/4 C sour cream

Dash nutmeg

1 1/2 C cooked rice

1/2 C slivered almonds toasted

1/4 C parsley chopped

Dash paprika

How to:

1. Preheat oven to 350 degrees.

2. Skin fillets and cut into individual servings. Season with 1 tsp salt and dash of pepper.

3. Combine soup, sour cream and nutmeg, reserving 3/4 cup for topping.

4. Combine remaining soup mixture, rice, 1/4 C almonds, parsley, 1/4 tsp salt and dash of pepper.

5. Spread rice mixture in well greased baking pan. Arrange fish over rice.

6. Spread reserved soup mixture over fish. Dot with remaining almonds and sprinkle with paprika.

7. Bake 35 40 minutes or until fish flakes easily.

Serves 4

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed



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