|Posted by jmobfishen
Baked Tequila Lime Perch
Preheat oven to 375
Gutted, scaled mid to large sized perch (heads and fins optional)
1/2 lime per fish
1 tablespoon butter per fish
1 ounce tequila per fish
crushed red pepper (you choose, I like a pinch per fish)
1/4 teaspoon minced garlic per fish
chopped fresh cilantro
A quality seasoned salt sprinkled over (Old Bay, Johnny's or Pappy's)
Place perch in a appropriately sized baking pan (don't over crowd)
Pour a shot of tequila over each fish and place the butter on top.
Sprinkle the garlic, red pepper, cilantro and seasoned salt over the top of the fish.
Squeeze the juice of a 1/2 lime per fish over everything.
Cover with foil and cook 20 to 35 minutes depending on the number and size of perch, removal foil for the last 3 to 5 minutes.
Remove fish from pan. Pour tequila lime butter sauce left in the pan into a small bowl and serve it as a dip for the fish along with your favorite salsa.
This is our favorite perch recipe thus far. But I look forward to trying some from last years list, they sound great!!!.
Jerry and the girls
Support UPSAC! Preserve pier and shore angling in California.