Vermouth Fish

[Capt. Bill]

This receipe will work with any white fish, up here in the north I use fluke...tha'be flounder to you southern folk.

6-8 fish fillets
1 red bell pepper
1 green bell pepper
1 medium onion
4 oz sweet vermouth
4 oz soy sauce
brown sugar
white rice

mix the vermouth and soy sauce togather equal parts
Pan sear the fish fillets in olive oil less that a minute per side depending on the thickness
cut veggies into strips and place in pan on medium heat, when they begin to soften add half the soy/vermouth sauce
stir until the veggies begin to absorb juice, push aside and add fish fillets
cover fillets with the veggies, add the rest of the sauce and sprinkle brown sugar over the top.
cover and simmer on a low heat for about 12 minutes

serve over rice.

[RickK]

Boy that sounds good.  Thanks for the recipe  

[gran398]

That does sound good...looking forward to trying it!

But do I HAVE to go the liquor store? That place gives me the shakes :shaking:

 

[Capt. Bob]

But do I HAVE to go the liquor store? That place gives me the shakes :shaking:

.

Give Lewis a call and see if he can send you up some of that grape shine he's been brewin'

[gran398]

Yea....that's the ticket...

 

[gran398]

Bill,

Thanks for the great recipe....keep 'em coming. I'll try your recipe this weekend....going flounder gigging Thursday night, and will report back.

You'll fit right in around here...we'll talk some smack...but we eat pretty good. I'm a girthy boy myself.

Welcome aboard!

[T Race]

That does sound good...looking forward to trying it!

But do I HAVE to go the liquor store? That place gives me the shakes :shaking:

 

Ba Da Bump.....  
Hey, what a great crowd... Big Tippers, don't forget your waitress...
...so a Mushroom walks in the liquor store and says,
    "Hey Mack, gimme a bottle of whiskey."
    Clerk says, "Beat it - we don't serve your kind here."
    Mushroom says, "Come on Mack, I'm a fun guy...."
Ba Da Bump.....
Hey, what a great crowd... ...I tell ya...its like Land of The Dead in here...
   Cheers, T