Holly Clegg’s buddy, Don, keeps her spoiled with his fresh fish and her photographer, David, gave her the scoop on his divine Carlysle sauce. The fish is wonderful alone with the lemon garlic sauce, but topped with the Carlysle sauce, is about as good as it gets! This is a yummy recipe from Holly Clegg’s Gulf Coast Favorites Cookbook!
Preheat the oven to 400ºF. Season the fish with salt and pepper and cayenne.
In a baking dish, combine the butter, olive oil, Worcestershire sauce, and garlic. Coat both sides of the fish in the butter mixture and place in the baking dish.
Bake for about 15 to 20 minutes depending on the thickness of the fillets or until flaky. Remove from the oven and drizzle with lemon juice and sprinkle with parsley. Serve with Carlysle Sauce (recipe below) if desired.
Carlysle Sauce Directions
In a nonstick skillet coated with nonstick cooking spray, sauté the red pepper for several minutes. Add the garlic and tomatoes and cook for another 2 minutes.
Add the wine and reduce the liquid by half. Add the green onions, shrimp, crawfish, and crabmeat, and cook until well heated. Season to taste.
Nutritional information per serving (Carlysle Sauce): Calories 176, Calories from fat (%) 40, Fat (g) 8, Saturated Fat (g) 2, Cholesterol (mg) 72, Sodium (mg) 77, Carbohydrate (g) 1, Dietary Fiber (g) 0, Sugars (g) 0, Protein (g) 23