Friday, March 2, 2012

For Lack of a Better Name... Fish!

The original of this recipe had about 1/17 of the spices that I use now days, but I have converted more than one fish hater with this stuff, so it must be good!! :) There are just a few tips you MUST remember when making this fish... Fear not the spice, hate not the onion and despise not the butter. Remember this and your taste buds will hum. When you're all done sprinkling and onioning and buttering your pan should look like this:

 Please, just keep in mind that you don't really wanna use every single flavor of seasoning salt you own if you happen to have 37 of them in your cupboard like I do. I practically brined everyone the last time I made this...

 Every-Spice-In-The-Cupboard Fish

1-2 lbs white fish filets
1 med-large onion minced
1 stick of butter
Spices... like:
Mrs. Dash, Old Bay, Johnny's Seafood Seasoning, Onion powder, Garlic powder, Oregano, Basil, Thyme, Rosemary, Italian Seasoning, Cumin, Nutmeg (YES!! It takes away the fishy-ness), Lawry's or Johnny's seasoning salt, Celery salt, Cajun seasoning, you get the picture? Pretty much everything but the Apple pie spice, cinnamon and cardamom and stuff like that.

Place the fish on in a 9X13 pan. Sprinkle with the onion. Sprinkle all the spices evenly over everything. Cut the stick of butter in about Tablespoon size chunks and place all over the fish. Bake at about 350 for 30-45 minutes. I like to cook it to death so the spices really permeate the fish, but it you don;t like twice dead fish you don't have to be like me. Serve with mashed potatoes and spoon the butter spice sauce over them. YUMMY!!

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