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Meats & Seafood - Fish and Vegetables

  • 1 pound flounder, perch,
  • or turbot
  • ½ cup butter
  • 2 lemons
  • Garlic salt, to taste
  • Black pepper, to taste
  • Red pepper flakes, to taste
  • 2 sliced onions
  • 2 cups sliced mushrooms
  • 2 cups chopped celery
  • 2 tomatoes, cut into wedges

Take fish of choice, cut into fillets, and pat dry with paper towel. Divide butter into two cast-iron skillets and heat until butter is melted. Place fish into hot skillets and cut lemons into wedges; squeeze over fish and toss into skillets. Sprinkle fish with garlic salt, black pepper, and red pepper flakes. Add sliced onions, mushrooms, chopped celery, and tomato wedges. Turn fish after 2-3 minutes and sprinkle with seasoning spices again. Cook over medium high heat about 8-10 minutes or until fish is done and flakes easily with a fork. Remove lemon and serve. Delicious! Serves 4.
Submitted By: Kacee Harris
Fentress Farmers Co-op
Number of Servings: 0
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