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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From an old Dallas Cowboys Wives cookbook - fish with a great tropical flair! Ingredients:
2 lbs fish fillets |
2 large onions, sliced |
3 lemons, sliced |
3 oranges, sliced |
1/2 cup butter, cut into pats |
1 teaspoon seasoning salt |
1/4 teaspoon black pepper |
1/2 teaspoon garlic powder |
1/4 teaspoon crushed red pepper flakes |
5 bay leaves |
1 tablespoon parsley |
3/4 cup apricot preserves |
3/4 cup pineapple preserves |
1 cup chopped pecans |
2 tablespoons water |
Directions:
1. Grease a 13x9 baking dish. Place sliced onions in a layer on the bottom of the pan.
2. Place fish fillets on top of the onions and season with the seasoned salt, pepper, garlic powder, crushed red pepper flakes, and parsley.
3. Place the bay leaves in the pan around the fish. Squeeze the lemon and orange slices over the fish, then place the slices around the fish in the pan.
4. Place pats of butter around the fish in the pan.
5. Cover with aluminum foil and bake at 350 degrees for 20 minutes.
6. In a small saucepan, warm the apricot and pineapple preserves with the water.
7. After the 20 minutes, remove from oven and remove foil. Drain most of the liquid from the pan.
8. Spoon the warmed preserves over the fish. Sprinkle the pecans over the preserves.
9. Bake at 350 degrees, uncovered, for 10 more minutes.
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