Thread: Baked bull red strips

Very basic with a little olive oil in Pyrex dish. One inch wide slices of bull red filet. Covered in French dressing and sprinkled Cajun seasoning over. Some thin sliced garlic and squeezed lime juice over. Thirteen minutes at 415 degrees. Had some leftover sautéed onions and bell peppers on the side and a green salad. Accompanied with a white wine glass or two. I felt like a king.

Interesting, sounds good, I'll have to try it out.

I'd not heard of French Dressing on fish before this, Googled it and plenty of hits.
Mostly used as a marinade, and to help other coatings stick to the fish.
Panko crumbs, crushed French Fried Onions/Parmesan cheese, plain Parmesan cheese and a few other ways too.

Learned about a new method... Thanks!

Yea, French Dressing works wonders with strong fish and wild game.