Fish Two O'clock Bayou
fish, onion, butter, celery, flour
Ingredients
1/2 teaspoon salt 3/8 teaspoon cayenne pepper 1/4 teaspoon black pepper 1 lb white fish fillet, cut into about 4 pieces 4 tablespoons unsalted butter 1/4 cup finely chopped onion 1/4 cup finely chopped celery 1/4 cup finely chopped green bell pepper 3/4 cup hot seafood stock 1 tablespoon flour 1/2 cup finely chopped green onion, tops only
Directions for Fish Two O'clock Bayou Recipe
Combine the salt, cayenne and black pepper. Take a rounded 1/2 teaspoon and sprinkle it over both sides of the fish. Let stand 1/2 hour. Reserve remaining salt and pepper mixture.
Heat the butter in a large skillet over high heat until it is half melted. Add onions, celery, bell peppers and the remaining salt and pepper mixture. Cook about 2 minutes, stirring occasionally.
Add the flour and 1/2 cup of the stock and stir until well blended. Reduce heat and simmer until liquid is almost evaporated, stirring frequently.
Stir in remaining stock. Add fish in a single layer and sprinkle green onions over the top. Cover and cook just until fish is cooked, about 5 minutes. Serve immediately.
Read the full directions on Food.com
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