Bergeron’s Baked Fish (Red Fish, Tilapia or Catfish)
2002-05-25- Course: Main Dishes
- Yield : 4 servings
- Servings : 4 servings
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:5 h
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Fun Facts on Catfish from the Tennessee Aquarium
- During the 19th century, giant blue catfish weighing from 125 to 200 pounds were reportedly caught on a regular basis. In his book “Steamboating: 65 Years on Missouri’s Rivers,” Capt. William Heckman described a 315-pound blue cat caught just after the Civil War.
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The catfish has over 27,000 taste buds.
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The walking catfish moves across land from one body of water to another. It uses its pectoral fins like legs and has a modified gill chamber to get oxygen from the air.
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The largest confirmed record in the U.S. was a blue catfish weighing 150 pounds in 1879. The largest known blue caught in Tennessee was a 130-pounder, fished from the Fort Loudon Reservoir in 1976.
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A female blue catfish can produce as many as 100,000 eggs at a time.
Ingredients
- 3 to 4 tbsp garlic juice
- 2 capfuls of liquid crab boil
- 1/2 lemon, juice only
- 5 pats of butter (more or less)
- 1 small onion, thinly sliced
- 2 lbs of fish (red fish, tilapia or catfish)
- Salt, pepper and cayenne to taste
Directions
Step 1
Preheat oven to 350 degrees.
Step 2
Season fish to taste with salt, black pepper and cayenne. Place seasoned fish in a glass dish.
Step 3
In a bowl, mix the garlic juice, crab boil, and the lemon juice. Pour over the fish. Put the pats of butter on the fish and lay sliced onions on top.
Step 4
Cover dish with foil and bake at 350 degrees for 40 minutes or until fish flakes with a fork. Check occasionally and baste fish with drippings.
Step 5
In the last few minutes of baking, remove foil and bake until fish turns brown or turn broiler on to brown. Serve warm.
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