Sunday, March 29, 2009
There is a local seafood restaurant that we have been going to for years that has the BEST seafood. I worked there for 6 years and enjoyed trying all of their unique dishes. This was a favorite, a baked fish called The Howard. In the restaurant they use black drum or snapper and cook it in the skin. We had some catfish laying around, so I decided to try it that way. It was soooo delicious.
source: Mike Anderson's Seafood and Other South Louisiana Favorites
1 1/4 cups olive oil
2/3 cup fresh lemon juice
1/2 tablespoon parsley flakes
1/4 cup worcestershire sauce
1 1/2 tablespoons crushed red pepper flakes
1 1/2 tablespoons salt
2 1/2 tablespoons Season All
2 1/2 tablespoons fresh minced garlic
Mix all ingredients together. Marinate fish overnight in some of the sauce, reserving some for spooning over fish before serving.
1 stick margarine or butter, melted I cut this down to half a stick
6-8 fresh fish fillets (skin and scales left on) I used catfish with no skin and scales
Pour butter into a baking dish, add fish (reserving marinade). Sprinkle with salt and pepper. Spoon 2 tablespoons of marinade on top of each piece of fish. Bake for 30 minutes at 450. Spoon reserved marinade (not used to marinate overnight) on each piece before serving.
I look forward to the spring for 2 reasons--boiled crawfish and strawberries! This pie is so quick and easy to make. I'm not sure where the recpie originated, but my mom has been using it for years.
2 pints fresh strawberries
6 ounces water
1 tablespoon cornstarch
10 ounces Sprite
1 small strawberry Jell-O
1 cup sugar
12 mini graham cracker crusts or 2 baked pie shells
Cook water, Sprite, sugar and cornstarch until thick and clear. Add Jell-O and cook a few mor minutes. Slice strawberries and place them in crusts. Poor liquid mixture over strawberries, let chill. Top with Cool Whip.