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Bagatelle’s Fish Rangoon
Here’s an easy recipe to make your Valentine. It was given to Joyce by the original chef at The Bagatelle Restaurant on Duval St. in Key West. The recipe is from Joyce LaFray’s Underwater Gourmet, A Famous Florida!® Cookbook.
- 4 6-ounce fresh fish fillets, such as snapper or grouper
- 3 large eggs, beaten
- ½ unsalted butter
- 4 tablespoons fresh lime juice
- 3 cups mixed diced fruit (banana, pineapple, strawberry, mango)
- All-purpose flour for dredging
- Chopped fresh parsley
- Salt and cracked pepper to taste
Beat egg with milk, then dip fish fillets into mixture, then into flour that
to which salt and pepper have been added.
Melt 2 tablespoons of the butter. Saute fish fillets for a few minutes, then turn over and cook through. When cooked, remove from heat and keep warm.
Melt remaining butter. Add lime juice and fruit and cook, swirling the pan until the
fruit is cooked through. The juices will thicken on their own.
Pour the juices over the fish. Sprinkle with fresh chopped parsley.
Serve with a small spinach salad.
Copyright Joyce LaFray. All Rights Reserved.