2lbs fresh fillets (redfish, trout, or other favorite)
1 large lemon
1 cup water
1 cup mayonnaise
1 Tbsp. Louisiana Hot Sauce
1 tsp. finely crushed dried chili pepper (seeds remove before crushing)
1 ½ cup shredded Mozzarella or Monterey Jack cheese
1 medium onion
1 Tbsp butter or margarine
1 tsp fresh ground black pepper
Sea salt to taste
Season fillets to taste with Tony Chacere's Creole Seasoning, sea salt and black pepper.
Place fillets in 9x13 casserole dish, coated with PAM cooking spray.
Add water and drizzle with juice of fresh-squeezed lemon.
Bake at 350 for 20 minutes.
While fish is in oven, chop onion and saute in butter until slightly browned, deglaze frying pan with 2 Tbsp white wine and set aside to cool.
Mix sauted onion and deglazing liquid with mayonnaise, Louisiana hot sauce, chili pepper, and cheese. Spread mixture evenly over partially-baked fillets.
Return casserole to 350 degree oven and bake for 15-20 minutes or until cheese is bubbly and fillets flake easily with fork. Baking time can vary depending thickness of fillets.
Remove fillets from casserole with spatula and discard remaining poaching liquid.
Serve over bed of angel hair pasta cooked al dente, (firmer pasta makes best presentation.) Garnish with lemon wedges and fresh parsley. Great with steamed broccoli or asparagus.
Yield: Four adult servings.