Bergeron’s Baked Fish (Red Fish, Tilapia or Catfish)2002-05-25
- Course: Main Dishes
- Yield : 4 servings
- Servings : 4 servings
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:5 h
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Fun Facts on Catfish from the Tennessee Aquarium
- During the 19th century, giant blue catfish weighing from 125 to 200 pounds were reportedly caught on a regular basis. In his book “Steamboating: 65 Years on Missouri’s Rivers,” Capt. William Heckman described a 315-pound blue cat caught just after the Civil War.
- The catfish has over 27,000 taste buds.
- The walking catfish moves across land from one body of water to another. It uses its pectoral fins like legs and has a modified gill chamber to get oxygen from the air.
- The largest confirmed record in the U.S. was a blue catfish weighing 150 pounds in 1879. The largest known blue caught in Tennessee was a 130-pounder, fished from the Fort Loudon Reservoir in 1976.
- A female blue catfish can produce as many as 100,000 eggs at a time.
- 3 to 4 tbsp garlic juice
- 2 capfuls of liquid crab boil
- 1/2 lemon, juice only
- 5 pats of butter (more or less)
- 1 small onion, thinly sliced
- 2 lbs of fish (red fish, tilapia or catfish)
- Salt, pepper and cayenne to taste
Preheat oven to 350 degrees.
Season fish to taste with salt, black pepper and cayenne. Place seasoned fish in a glass dish.
In a bowl, mix the garlic juice, crab boil, and the lemon juice. Pour over the fish. Put the pats of butter on the fish and lay sliced onions on top.
Cover dish with foil and bake at 350 degrees for 40 minutes or until fish flakes with a fork. Check occasionally and baste fish with drippings.
In the last few minutes of baking, remove foil and bake until fish turns brown or turn broiler on to brown. Serve warm.