1/7 Photos of Fish Two O'clock Bayou
White fish fillets cooked with stock on a bed of chopped vegetables. From the Prudhomme Family Cookbook. Although Paul Prudhomme insists that only fresh fish be used in this recipe, I have had good results using frozen fish. Any white fish can be used. If you don't have seafood stock, substitute chicken or vegetable stock. Serve this over cooked rice.
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- 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
- 1Combine 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.
- 2Heat 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.
- 3Add 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.
- 4Stir 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.
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Nutritional Facts for Fish Two O'clock Bayou
Serving Size: 1 (225 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 446.0
- Calories from Fat 236
- Total Fat 26.2 g
- Saturated Fat 15.2 g
- Cholesterol 213.4 mg
- Sodium 763.9 mg
- Total Carbohydrate 8.3 g
- Dietary Fiber 1.7 g
- Sugars 2.1 g
- Protein 43.2 g
The following items or measurements are not included: