Fillet Of Fish and Rice Casserole Recipe
Ingredients
| Onions | 1/2 Cup (16 tbs), chopped | |
| Bell pepper | 1/4 Cup (16 tbs), chopped | |
| Dried parsley | 1/4 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Garlic | 1 Teaspoon, chopped | |
| Rice | 6 Cup (16 tbs), cooked | |
| 3 tsp. butter-flavored salt | ||
| 4 cups fish fillets, cut up | ||
| Louisiana hot sauce | 2 Teaspoon | |
| Lea & perrins worcestershire sauce | 1 Tablespoon | |
| 6 drops Peychaud's bitters | ||
| Pimento, chopped | ||
| Romano cheese, grated | ||
Directions
Cook onions, peppers, garlic, and parsley in the water and wine until tender.
Mix raw fish, cooked rice, and all other ingredients (except the Romano cheese) and put in a greased casserole.
Top with cheese and bake in 3 25-degree oven for 1 hour.
Mix raw fish, cooked rice, and all other ingredients (except the Romano cheese) and put in a greased casserole.
Top with cheese and bake in 3 25-degree oven for 1 hour.
Chef
