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Nancy's Kitchen - Tried and Tested Recipes
Dottie Hall's Hogfish

Sharon in Mo., one more baked fish where the cheese makes the sauce.

Dottie Hall's Hogfish, or whatever fish you've got

White fish filets, any kind; catfish works well in this one, lots of seasoning
1/2 tomato per filet
Canola oil
1/2 small onion per filet
1 1/2 tsp. minced garlic per filet
1 medium-thick slice provolone cheese
1 strand thyme leaves, or 1/2 tsp. dried per filet per filet
1/3 small bell pepper per filet
Garlic pepper, orange & cucumber slices

Heat oven to 450º. Brush foil lined pan with oil, lay filets on & brush them too. Sprinkle with garlic and thyme. Prepare orange & cucumber slices; keep chilled. Cut off top of bell pepper & seed it; cut in thin rings; cut tomato & onion in very thin rings. Lay all these on filets, onion first & bell pepper last. Bake 15 minutes for 1/2" to 3/4" thick filets, then put provolone on top & bake 3 to 5 minutes more, or till it is totally melted. To serve, dust with garlic pepper & side with orange & cucumber slices. We did punch up the seasoning a little, but credit Dottie of the Key Largo Fisheries, & Linda Gassenheimer, who passed this on. Serves as needed.
Marilyn in FL


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