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Steve's Cobia Courtbouillon(Ku-B-ion)Main Dishes & Casseroles
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Submitted by Captain Steve Picard
on Thursday, January 06, 2005
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| Makes: | 8 servings |
| Prep Time: | 45 minutes |
| Cook Time: | 2 hours, 0 minutes |
| Ready In: | 2 hours, 45 minutes |
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Baked lemon fish in a spicy tomato sauce topped with crabmeat. I learned how to cook this from my late aunt Teresa. I also added a little something to it. If you use the best white fish,(cobia ) this will take your breath away, ENJOY! PS-any firm white fish will work for this dish. |
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| Ingredients |
| 4 pounds lemon fish |
2 pounds claw crabmeat |
| 1 cup flour |
1/4 cup light virgin olive oil |
| 4 cloves garlic |
2 onions |
| 2 bell peppers |
2 green onions |
| 1 bay leaf |
dash of lemon pepper, basil, sage, parsley, cayenne, salt, black pepper |
| 1 lemon |
1 can Rotel |
| 2 cans 15 oz diced tomatoes |
2 cans 15 oz tomato sauce |
| 1 can stewed tomatoes |
1 can small tomato paste |
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| | | Directions | Trim all the red off the fish, use white meat only, wash and set aside. In a large dutch oven, heat olive oil, add flour and brown lightly. Dice garlic, cut into medium pieces the onion and bell peppers then saute for 1-minute.
Add all the can tomato, tomato sauce and Rotel; simmer for 5-minutes. Add the bayleaf, basil, sage, lemon pepper, parsley, cayenne, salt and black pepper and only the green of the green onions; mix well. Remove from heat and set aside. In large baking pan, spray with pam and put in fish; top with the sauce and then spread on top the crabmeat lightly pushing down 1/2 below the sauce. Cut the lemon into 4-5 slices and place on top of dish. Bake covered for approximately 2 hours at 325 degrees. Serve over a bed of rice along with fresh French bread and a spinach crabmeat salad. Just before serving the salad, heat Zesty Italian dressing in the microwave, pour over greens and toss lightly.
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