Prep 10 mins
Cook 45 mins
One of my very favorite cookbooks is a private printing done by some really neat ladies from Baton Rouge. One of them who had approved of my D.BTaGBs presented me with a signed copy. The book was C'est Si Bon, the best of Baton Rouge. The ladys were GREAT cooks. This is one of theirs. Do have it with some rice and greens.
- 1 whole fish fillet, of any firm red fleshed fish
- 1⁄2 cup lite vegetable oil
- 1⁄2 cup white wine vinegar, plus a dash
- 1 lime, juice of
- 1 onion, thin sliced crossways (more if needed)
- 1 bell pepper, thin sliced in rings (more if needed)
- slightly softened butter
- Marinade the filets in the oil, vinegar, lime juice mix for half an hour or so.
- Use a Glass or Stainless Steel bowl.
- Turn them gently to coat well.
- Put a good layer of the Onion Bell Pepper slices in the bottom of a baking dish.
- Lay the fillets on top.
- Cover with another layer of the Onion and Bell Pepper slices.
- Cover tightly with foil.
- Bake at 400 degrees F for 40 minutes.
- Uncover, pour off the liquid.
- Dot well with the softened butter.
- Splash with a bit more White Wine Vinegar.
- Put under the Broiler for a few moments to lightly brown.
This was good but I thought that the marinade combines with the onions & peppers woul give more flavor. I did not do the last step and browning it with the butter may be was lacking in mine. I enjoyed my dinner it was just not outstanding Thanks for the recipe T Woolfe