1 RED ONION
(2) REDFISH FILETS'
1 CUP RICE
1 BUNCH OF ASPARAGUS
Saute’ chopped carrot & half red onion in sauce pan with ½ stick of butter till carrots are somewhat soft.
Cook 1 cup of rice
In steamer, place asparagus and steam until done (your preference) Dribble with olive oil and salt and pepper.
Place redfish fillet’s or your choice of fish, on a tin foil line baking sheet.
Season with Tony Chachere’s Cajun seasoning (lightly).
Sprinkle with fresh lemon thyme, fresh chopped parsley, place two tabs of butter on each fillet’.
Bake in oven on 375-400 for 20 minutes, checking after 15 for flakiness. Can burn if not careful.
When done sprinkle fresh chopped green onions on fillets.
(combine rice and buttered carrots and onions together and liberally sprinkle with Captain Mike’s Spice seasoning.)
Plate and serve.