Baked Fillets - Julie's Way
Credit to Julie S. Bertolino
2.5 pounds speckled trout fillets
6 large tomatoes
1 medium onion
4 cloves garlic
1 cup fresh basil leaves
1 sleeve Keebler Town House Original crackers
1/2 stick butter
½ tsp Old Bay Seasoning
¼ tsp dill weed
¼ tsp garlic powder
2 Tbsp mayonnaise
1 tsp Dijon mustard
Tabasco Sauce, salt and pepper to taste
-Take 6 large tomatoes (homegrown preferred), 1 medium onion halved, 4 cloves garlic; drizzle lightly with olive oil and your favorite seasoned salt. Place in shallow pan and bake at 350° until tomatoes are soft. Remove from oven and allow to cool, and then peel tomatoes.
-Place all above in blender, along with the basil. Run on puree speed until smooth. Salt and pepper to taste. Add to small sauce pan and simmer slowly for 30 minutes.
-Crumble one sleeve of Keebler Town House crackers in Ziplock bag (no large pieces.)
-Melt butter in small no-stick fry pan. Add dill, Old Bay Seasoning and garlic powder. Stir to mix and slowly add cracker crumbs. Sauté at low heat stirring occasionally until crumbs are lightly browned.
-Preparing the fillets: In a small bowl add mayo, Dijon mustard, and a dash of Tabasco- mix well. With pastry brush, apply mixture to both sides of fillets. Coat fillets with browned cracker crumbs, lightly on bottom, more on top. Squeeze lemon on coated fillets.
-Baking the fillets: Place coated fillets on lightly oiled baking sheet and place in 350° oven until tender and flake easily with fork.
-Serving: Ladle puree mixture onto plate, place baked fillets on top. Goes well with grilled veggies of your choice and saffron rice.(For a special touch you can add shrimp or crab to top of fillets before baking.)
Darrell Murski's Tasty Fillets
"Works great on the pit or the griddle."
4-6 fillets of your favorite fish
1/2 tsp. garlic powder
6 tablespoons olive oil
1 tsp. dried basil
1 tsp. lemon pepper
1 tablespoon dried parsley flakes
1 tsp. Tony Chachere's Creole Seasoning
Place the fillets in a gallon Ziploc bag. Mix all ingredients in a small bowl.
Pour over fish and marinate in refrigerator one hour. Turn and mix at least once while marinating. Grill or cook on griddle until fillets flake easily.