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Bobby’s Oven Fish
Contributed by Capt. Buddy Oakes – Hackberry Rod & Gun
2 Redfish fillets
1 Sleeve Ritz Crackers
1/2 Stick real butter
1 Tsp Tony Chachere’s Original Creole Seasoning
1/8 Tsp garlic power
2 Cloves garlic – minced
1 Tbsp. chopped fresh dill weed
1/2 lemon
1/4 cup Parmesan cheese
10 Medium shrimp – peeled and deveined
• Melt butter in a large frying pan. Add Creole Seasoning, garlic powder, minced garlic, dill and juice of half a lemon.
• Crush Ritz Crackers until fine. Dip redfish fillets in butter sauce, then in Ritz Crackers and place in baking dish.
• Dip shrimp in butter sauce, then in Ritz crackers. Place shrimp on top of fish fillets. •Sprinkle with Parmesan cheese.
• Bake at 350°F for 20 to 30 minutes (depending thickness of filets).
2 Redfish fillets
1 Sleeve Ritz Crackers
1/2 Stick real butter
1 Tsp Tony Chachere’s Original Creole Seasoning
1/8 Tsp garlic power
2 Cloves garlic – minced
1 Tbsp. chopped fresh dill weed
1/2 lemon
1/4 cup Parmesan cheese
10 Medium shrimp – peeled and deveined
• Melt butter in a large frying pan. Add Creole Seasoning, garlic powder, minced garlic, dill and juice of half a lemon.
• Crush Ritz Crackers until fine. Dip redfish fillets in butter sauce, then in Ritz Crackers and place in baking dish.
• Dip shrimp in butter sauce, then in Ritz crackers. Place shrimp on top of fish fillets. •Sprinkle with Parmesan cheese.
• Bake at 350°F for 20 to 30 minutes (depending thickness of filets).