Ingredients for Fish Two O Clock Bayou
- 1 teaspoon salt
- Cayenne Pepper
- 1/4 teaspoon black pepper
- White Fish Fillet
- Unsalted Butter
- Onion
- Celery
- Green Bell Pepper
- Seafood Stock
- 2 tablespoons all-purpose flour
- Green Onion
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How to Make Fish Two O Clock Bayou
- In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon black pepper.
- Sprinkle a rounded 1/2 teaspoon of the spice mixture evenly over both sides of the fish fillets. Let stand for 30 minutes.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and shimmering.
- Add 1/2 cup chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped bell pepper (any color). Add the remaining salt and pepper mixture.
- Cook for about 2 minutes, stirring occasionally, until vegetables begin to soften.
- Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1/2 cup of seafood stock (or chicken/vegetable stock), stirring until smooth and no lumps remain.
- Reduce heat to low, and simmer for 5-7 minutes, or until the sauce has thickened slightly, stirring frequently.
- Stir in the remaining 1/2 cup of stock.
- Gently place the fish fillets in a single layer in the skillet. Sprinkle 2 tablespoons of chopped green onions over the top.
- Cover the skillet and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve immediately over cooked rice. Garnish with extra green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
8g
Fat
76g
Carbs
2g
