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Barbecued Fish Fillets

Western.Chefs's picture
  Butter/Margarine 2 Tablespoon
  Minced onion 1⁄2 Cup (8 tbs)
  Frozen haddock fillets/Frozen cod fillets 1 Pound, thawed (1 Package)
  Regular all-purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Catchup 1 Cup (16 tbs)
  Lemon juice 2⁄3 Cup (10.67 tbs)
  Water 1⁄2 Cup (8 tbs)
  Granulated sugar 4 Teaspoon
  Worcestershire 4 Teaspoon
  Prepared mustard 4 Teaspoon
  Snipped parsley 2 Tablespoon

About 45 minutes before serving:
1. In electric skillet at 350°F., or regular skillet over medium heat, melt 2 tablespoons butter; in it saute onion until golden; remove onion.
2. Meanwhile, blot fillets dry with paper towels, if necessary. Cut into serving portions; then dip into combined flour, salt, and pepper.
3. Now, in same skillet, melt 1/4 cup butter; in it lightly brown fish on both sides, turning carefully with pancake turner. Then spread onion over fish.
4. Combine catchup, lemon juice, water, sugar, Worcestershire, and mustard; pour over fish. Reduce temperature to 200°F. to 220°F., or reduce heat to low; simmer fish, covered, 20 minutes, or until it can be flaked easily with a fork. Top with parsley.
5. Serve with toasted corn-bread squares, coleslaw, fresh berries, and iced tea.

Recipe Summary

Main Dish

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