Chef - Mark Clark
Gainesville Sail and Power Squadron
Being raised in Louisiana we all ate rice. We ate rice with everything. As Justin Wilson once said, "I had a friend who went inta one of dem diners, you know da ones dat stay open all da time. He was hungry, it was late and he wanted sumptin to eat. The waitress say, "What chu wan ta eat?" He say, "I wan a hamburger." She say, "You wan dat all da way?" And he say, "Naw, cut da rice!"
1 cup cooked rice (I prefer yuellow for this dish but any kind will do)
3/4 cup diced celery
3/4 cup diced onion
1 stick of butter (not margarine)
2 good sized fish filets
We used bass, catfish, specks, whatever was handy. I'm sure trout or redfish will work.
Coat fish with a little garlic sald and Tony Chacere's Creole Seasoning. Melt butter over a medium to medium high heat. Add celery and onions and cook till clear. Add fish filets and cook 3-5 minutes, covered, on each side till flaky. SErve fish over rice and spoon the celery/onion/butter on top of fish. It's simple but "Hoowee das good!"