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BAKED FISH CAYO HUESO 4 fish filets, * (approximately 1/2 lb. each) lime 1 small onion, sliced thin seasoned salt 1/4 c. butter 1/4 c. cream sherry Lay fish filets in shallow glass baking dish. Squeeze or pour lime juice generously over filets; turn filets and repeat. Dip onion slices in excess juice in baking dish. Salt fish and onion; place onion slices on fish and allow to stand at room temperature for 20 minutes. Start preheating oven to 250 degrees. When fish are through marinating, carefully lift them from baking dish and set aside. Place butter in baking dish and melt, stirring together with lime juice when completely liquid. Place fish back in baking dish and baste generously with butter-lime mixture (warm). Pour room temperature sherry over fish and immediately place in oven. Bake for 15 to 20 minutes, depending on thickness of filets, basting once or twice during cooking process with liquid from bottom of dish. To Serve: Warm luncheon size plate, place fish on individual plates and divide sherry butter sauce evenly on each portion. Serves 4. Note: In Key West we wouldn't consider using anything other than Key limes, but other types of lime or reconstituted lime juice will do. My favorite fish for this recipe is dolphin. . . This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |