Casa del Pescador Cazuela.

**The Driver.** · #1 06-29-2005, 09:06 PM

Casa del Pescador

Cazuela

6 Trout fillets or any white fish.

2 lbs Large Shrimp peeled & deveined.

2 Avacados sliced.

2 cups Sliced fresh Mushrooms.

1 cup Chopped Green Onion.

1 lb Mild Mexican Velveeta Cheese.

Black Pepper

Tony Chacheres

Garlic Powder

4 TBsp Butter

10.5 x 14.75 Pyrex dish

Place Trout fillets side by side in the Pyrex dish and season to taste with Tony Chacheres.

Melt 4 TBsp of butter and pour on bare spots of dish and the remaining over trout.

Next place 2 lbs of shrimp around outside edges of dish and between trout fillets.

Lightly season shimp with garlic powder to taste. Next cover shrimp & fillets with 1 cup of chopped green onion. Next cover shrimp and fillets with 2 cups of sliced fresh mushrooms.

Next season dish to taste with black pepper. Slice 2 avacados into 1/8" thick slices and cover shrimp & trout. Next slice Mexican Velveeta cheese into 1/8" slices and cover shrimp and trout.

Cover dish with Aluminum foil and bake at 350 for 45 minutes.

Serve with rice or angle hair pasta.

Makes six servings.

**FlatoutFishin** · #2 06-29-2005, 10:25 PM

Sounds **** good...wonder how many points that will get on the weight watchers scale.LOL.
Gonna try it soon, thanks!

**Pod** · #3 06-30-2005, 02:52 AM

Recipe sounds great! I'm going to give it a try too. Thanks for posting.

**Walkin' Jack** · #4 07-01-2005, 02:38 AM

Mike, that sounds GREAT! I have added it to my personal cook book and can't wait to give it a whirl. (Trying now to rememer the last time I caught 3 trout in one trip. LOL!)

It occurs to me, though, that you must have some light eaters around your place. No way in the world you'd get 6 servings of that around here, I mean it. I could account for 3 or 4 of 'em all by my lonesome.

Thanks for lettin' us in on that one. There's just no such thing as too many ways to cook fish, is there?