Versatile Fish Recipe

Hello all!! I have received quite a few DM's on instagram about different ways to cook fish!! I have been showing a lot of seafood lately because during the summer my family and I tend to cook very LIGHT suppers. My husband loves to offshore fish so he is constantly bringing back fresh fish so I might as well cook with it! Am I right! YES! So over the years I have come up with quite a few ways to cook fish so that it isn't so mundane when we are eating it a few times a week. I apologize for the lack of pictures but I did NOT take any pictures of my dinner from last night!!! Y'all will just have to exercise your imagination to dream of what it may look like :) 

Below is a VERY simple and versatile way to cook just about any fish! I LOVE to use this simple seasoning on shrimp, redfish, snapper, you could also use it on tilapia or cod. Just about any fish will work with this recipe with the exception of salmon. 

Ingredients:

Chille Powder

Tony Sachery seasoning 

2 limes

1 stick of butter sliced into pats ( small squares)

olive oil

Baking sheet ( covered with Aluminum foil)

Method:

pat your fish or shrimp dry and place on the baking sheet. Rub the fish down on both sides with some olive oil and liberally season the fish with both chilli powder and some Tony Sachery seasoning. squeeze the juice of a lime on top and then layer each filet with butter pats ( if you are using shrimp you will cook with a different method and I will list that below) cook the fish in the oven at 400 for 20 minutes or until the fish flakes. 

*** For shrimp: Go ahead and season just as I described above. In a large deep pan add in 1/4 stick of butter or olive oil. Then add your shrimp. Cook about 3 minutes each side or just until the shrimp turn pink and the tails curl in.