This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Redfish Italiano
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- #36226
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 pounds redfish fillets, rinsed in cold water and patted dry
8 cloves garlic, minced
1 onion, diced
1 cup favorite cracker crumbs
1 cup Romano cheese, freshly grated
3/4 cup dry white wine
3/4 cup cream
1/2 cup seasoned bread crumbs
1/2 cup butter or margarine, melted
1/4 cup fresh parsley, finely chopped
hot pepper sauce, to taste
black pepper, freshly ground, to taste
seasoned salt, to taste
additional butter
directions
Mix crumbs with garlic, onions, melted butter and parsley. Sprinkle a layer of crumbs on the bottom of a buttered, glass casserole dish, then place a single layer of redfish fillets on top of the crumbs.
Add a dash of hot pepper sauce on each fillet along with a dab of butter, seasoned salt, and a sprinkling of cheese; continue with fillet layers.
Pour wine and cream gently over dish, then finish with crumbs and cheese. Bake at 400 degrees F (30-40 minutes), or until fish flakes easily with a fork.
added by
luckytrim
nutrition data
576 calories, 30 grams fat, 28 grams carbohydrates, 42 grams protein per serving.
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reviews & comments
April 8, 2006
This is a very tasty recipe. We will make changes to reduce the moisture by reducing the Butter, Cream and Wine by 1/4 measure each. We will also add either another fresh Italian herb or dried Italian mix seasoning. The butter on the fillets can be eliminated and the hot sauce can be considerably more liberal. It could not be detected when served.