This recipe is my all time favorite way to cook fish. Its super easy, I almost always have all the ingredients on hand, and in my opinion that makes a great recipe. Plus it is healthy and so very tasty. This recipe come from a Cajun family friend and my mom has been cooking it for years. Below is a Instant Message between Mom and I. I was trying to get her to write the intro, and as you can guess she won………..
Sweet Pea: Tell me how you guys acquired the recipe, I will put that on the blog
Mom: family friend is good
Sweet Pea: did he teach you, bring it to a party, what happened
Mom: he fixed it for the whole family, i think at rock port i can’t remember. yes he prepared while we visited and watched
Sweet Pea: ok, do me a favor
Mom: I’m sure alcohol was involved
Sweet Pea: write the intro for me,
Sweet Pea: even funnier
Mom: sorry you’ll have to put it together
Sweet Pea: nah, you do it, I will say that you wrote the first part
Sweet Pea: You have time, think it up, when you get a chance
Mom: let me ask dad if he remembers when he cooked it first
Sweet Pea: that’s fine, but I really want you to write it,
Sweet Pea: it will be fun!!
Mom: you are pesky
Sweet Pea: ha
Ingredients: Olive Oil, Butter, 1 onion, 3-4 filet’s fish (snapper is excellent), fajita seasoning, 3/4 cups picante sauce, and 1/2 cup Texas Antipasto, cooked rice. Of course this recipe can be made without the Antipasto but I just love it. Check out another recipe I have used it with, here
Start off with 2 T butter, 2 T Olive oil and add the chopped onion
Season each fillet with fajita seasoning, just eye ball it
Once the onions are slightly softened add the fillets and pour a generous amount of picante, and antipasti on each fillet.
After 3-4 minutes flip the fillet and add picante and antipasto to the other side
Cook another 3-4 minutes on medium heat until fish is thoroughly cooked. Serve on a bed of rice.
Enjoy!
Pictured (My Dad)
Print This RecipeFish Friloux
2 T Olive Oil
2 T butter
1 small onion
Fajita Seasoning
3-4 fish fillets
1 cup picante sauce
1/2 cup Texas Antipasto (optional)
Melt butter and olive oil, saute chopped onion, season fish fillets with fajita seasoning to taste. Once onions are slightly cooked, add fish fillets, spoon a generous amount of picante and antipasto on top of each fillet and cook on medium heat for 3-4 minutes. Flip fillets and repeat picante and antipasto on each side and cook another 3-4 minutes until fish is cooked. Serve with on top of rice.
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Hey there. Came over from TMTT.
Looks awesome!!!!!! I love the different way to make fish!
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Oh goodness, this looks delicious!
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OH my this looks delish! I will definitely try !
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Yum!! i wish my family would eat fish. I may just have to half the recipe and make some for myself!
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Looks awesome. Great story and great family tradition!
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Looks good. If only I liked fish! Dangit!
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Great tackle!
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This looks very, very good! Your dad definitely seemed to enjoy it! I love fish and I will have to try this. Thanks for sharing and see you next Monday!
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That looks so good. Wish I was there to try it.
It always tasts better if some one else cooks it.
Grammy
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Oh my goodness this looks so tasty. I am bookmarking this recipe right now.
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This looks awesome. Sorta like Fish tacos minus the tortilla. I’ll have to give this a try over the weekend. What is the Texas antipasto though? Would Kroger or HEB have it?
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I finally made this tonight and it was great!!! I didn’t have onions or the antipasto but I used a pretty chunky and flavorful salsa that seemed to make up for it nicely.
One question though. What kind of fish fillets do you use? I had frozen flounder fillets from Kroger that I used and while they were good, they fell about during the flipping part of the cooking process.
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