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Lemon Fish Casserole Recipe

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This recipe for Lemon Fish Casserole, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Drew Fourrier
Added: Wednesday, August 12, 2009


1/3 of a Green bell pepper
1/3 of a Red bell pepper
1/3 of a Yellow bell pepper
2 Tomatoes
1 small onion
1 can Chicken broth
1.5 cups of rice of your choice (I use basmati, great flavoring)
1-3lbs Lemon fish Diced into 1”x 1” squares(Use as much, or as little fish as you want)
1/3 stick of sweet and salted butter
Italian dressing (Or your favorite marinade)
1 ¼ cup of water
1 tablespoon oil (either vegetable or olive)

-Preheat oven to 350
-Slice tomatoes as if were to go on a sandwich
-Dice the bell peppers
-Marinate the lemon fish in Italian dressing, adding salt and pepper to taste
-Soften your onions and bell peppers in the traditional Cajun butter sauce
-Remove the onions and bell peppers from skillet, and replace with the fish and cover
-Allow fish to whiten on the outside only, not cooking all the way, stirring as needed
-Add rice, chicken broth, 1¼ cup of water, 1 tablespoon oil, onions, bell peppers, and fish to casserole dish, place sliced tomatoes on top and place in oven
-Cook for 30-45 minutes, or until rice is at desired “viscosity”

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The chicken broth can be substituted with Cream of Chicken, Cream of Celery, Cream of Mushroom, Clam Chowder, etc., or not used at all.
If you think of something extra to throw in there, toss it in. Whatever floats your boat.




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