Sheila's Fish Recipe
Ingredients
| Black pepper | 1/2 Teaspoon, divided | |
| Tomato | 1 1/2 Cup (16 tbs), chopped | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Lime rind | 1 Teaspoon, grated | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Tequila | 1 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 2 (6-ounce) striped sea bass fillets | ||
| Olive oil | 1 Tablespoon | |
Directions
1. Combine 1/4 teaspoon pepper, tomato, and next 4 ingredients (tomato through tequila) in a small bowl. Cover and chill 1 hours.
Tequila Sauce a
2. Preheat oven to 350°.
3. Combine 1/4 teaspoon pepper, flour, and salt in a shallow bowl,-dredge fish in flour mixture. Heat olive oil in a medium nonstick skillet over medium-high heat. Add fish, cook 5 minutes on one side or until browned. Turn fish over, top with tomato mixture. Wrap handle of skillet with foil, bake at 350° for 15 minutes or until fish flakes easily when tested with a fork.
Tequila Sauce a
2. Preheat oven to 350°.
3. Combine 1/4 teaspoon pepper, flour, and salt in a shallow bowl,-dredge fish in flour mixture. Heat olive oil in a medium nonstick skillet over medium-high heat. Add fish, cook 5 minutes on one side or until browned. Turn fish over, top with tomato mixture. Wrap handle of skillet with foil, bake at 350° for 15 minutes or until fish flakes easily when tested with a fork.
Chef
