This classic and simple recipe for barracuda comes from a 1933 California State Department of Agriculture cookbook.
Barracuda Marseillaise
Ingredients
- 4 fillets barracuda
- 1 onion diced
- 1 tomato, peeled diced
- 1 green pepper diced
- Butter, as needed
- Salt and pepper to taste
- Lemon wedges
Instructions
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Season fish with salt and pepper. Quickly brown barracuda fillets in butter, but do not cook all the way through.
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Mix all the vegetables together, and pour over the top of the fish.
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Place in a baking pan, and bake in a hot oven until fish flakes and is done.
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Squeeze the lemon wedges over the top. Serve.