Recipe by CJAY
My son and I came up with this one when we were camping on the Wenatchee River a few summers ago. I caught a huge White Fish and wanted to share it with some folks camped next to us. We all thought it turned out good and I have since made it at home using Red Snapper and Catfish.
Top Review by breezermom
I tested this on three types of fish: snapper, tilapia, and flounder. I think my favorite was the flounder. The only thing is that the flounder is so thin, I cut the cooking time down. I'm a big fish eater, and I'll definitely make this again. Made for Football Tag.
- 2 lbs white fish or 2 lbs other thick white fish fillets such as red snapper, Catfish, Halibut etc
- 2 cups margarita mix (without the booze) or 2 cups enough just to cover the fish
- 1 1⁄2 tablespoons butter
- 1⁄2 of a lemon (juice only)
- 1⁄2 cup diced onion
- salt and pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon dried basil
Directions See How It's Made
- Marinate the fish in enough Margarita Mix to just cover the fish for 30 minutes, turning once. Do not leave longer than 1 hour.
- Preheat oven to 400*. Melt the butter in the baking dish in the oven. Add lemon juice. Stir and add the fish. Cover with diced onions, salt and pepper and basil. Bake for about 30 minutes and turn. Season other side with salt, pepper, and basil. Cook until fish flakes easily with fork. Sprinkle fish with paprika and set under the broiler for 2 minutes. Transfer to serving plate and spoon the sauce over the fish. Garnish with fresh parsely and lemon wedges. Enjoy!