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This recipe works extremely well with any coarse meat white fish, haddock, halibut, cod, scrod, blackfish
Blackfish Printemps
Blackfish Printemps

1 half-pound Blackfish fillet, about ½-inch thick
1 orange bell pepper
1 red bell pepper
2 Portobello mushrooms
1 bunch scallions
1 medium onion
½ -1 jalapeno pepper, with or without seeds
coarse salt
coarsely ground fresh black pepper
extra virgin olive oil
3/4 cup bottled lemon pepper garlic marinade

Vegetable Preparation:
1. Preheat oven to 400oF
2. Grease the bottom and sides of an 8" X 8" Pyrex baking pan
3. Gently clean mushrooms. Cut each one vertically into 8 slices
4. Rinse and remove seeds from bell peppers. Slice into bite-sized pieces, about 1/2" X 2".
5. Remove wilted ends, skins and root ends off scallions. Slice the whites in 1/8" slices and the greens in approximately 1-inch slices.
6. Peel onion. Cut in half vertically and slice thinly.
7. Remove stem from jalapeno. Depending upon the degree of zest you desire, use one half to one entire jalapeno pepper. Seeds may be removed or–-for extra heat-–included in the dish. {Caution: never rub eyes after handling hot peppers}

Fish Preparation:
1. Lightly coat the fish in all-purpose flour. Season on both sides with coarse salt and freshly ground coarse black pepper.
2. Place fish fillet in pan.
3. Smother with the fresh prepared vegetables
4. Drizzle liberally with extra virgin olive oil.
5. Dress with 1/4 cup lemon grass black pepper marinade
6. Bake, uncovered, 20 minutes
7. Cover with aluminum foil, and bake another 20 minutes or so.
8. Check frequently, towards the end, and remove from the oven when the vegetables appear to be cooked.

Note: Since the fish is smothered, and insulated, by the vegetables it will cook perfectly , without becoming overcooked, as one might expect with such a long cooking time.

Servings: 2

Nutritional information per serving

No nutrition information available

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