Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Huey Estate in Richardson, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Mix flour, salt, pepper and paprika then dust fish in seasoned flour.
  2. In large heavy skillet sauté fillets in hot shortening until crisp and golden then remove and set aside.
  3. Sauté garlic for 1 minute then add tomatoes and cook until heated through.
  4. With slotted spoon lift out tomatoes (reserve sauce in skillet).
  5. Heat reserved sauce then add spinach and cook just until tender.
  6. Arrange spinach in center of dish then place fillets on top.
  7. Blend 1 tablespoon cheese with remaining ingredients and spoon over fillets.
  8. Sprinkle with remaining cheese and brown under broiler and serve at once.
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