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Red Fish Buras

posted Dec 7, 2011, 3:43 PM by Unknown user   [ updated Apr 7, 2018, 6:11 PM by outdoorkitchenshow ]
Jimmy L. Babin
Creative Cajun Cooking
Buras, Louisiana. The place where you can get these items grown fresh.
Red Fish, Navel Oranges, Sweet Onions, and Pecans.
Servings: 4
2 1/2 pounds Red Fish Fillets on the Half Shell, Leave the scales on
1/2 each Sweet Onion, sliced 1/4" thick
1 each Navel Oranges, sliced 1/4" thick
10 each Pecans, shelled
2 tablespoons Magic Swamp Dust Seasoning
1/2 tablespoon Seafood Boil
1/8 pound Butter (Kleinpeter Brand)

  • Lay fish fillets on a baking pan with the scale side down on parchment paper.
  • Melt butter and spread over fish fillets
  • Cut one end off the navel orange and squeeze over fish, then slice 1/4" rings out of the middle for placing over fish, then squeeze the remaining over the fish (saving just a little for toping).
  • Sprinkle Dust and Boil evenly over the top of each fillet.
  • Place in over or your favorite pit and let cook for 30 minutes at 350 degrees F.
  • Remove fish from oven and place onion rings, orange rings, and pecans in a decorative manner and return to oven.
  • Bake until fish is still moist and flaky (pending thickness of fillet) maybe 15 minutes.
  • Remove from oven and squeeze a little more orange over the top and serve.
Yield: 4 servings

Per Serving (excluding unknown items): 1822 Calories; 183g Fat (84.4% calories from fat); 21g Protein; 54g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 3 Grain (Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 35 Fat.