Folks are still trying to catch as much as they can of fresh Gulf Coast fish and I don't blame them. Who knows how the oil dispersing chemicals will affect the seafood in the coming months or years.
For me, I think I'll play it safe and ask that mine come from Florida waters for now. I don't think it has spread that far, yet!
This recipe is an old one, from a family that goes back a long time in the Mobile area and it is absolutely delicious. Don't try to count calories when eating this one, it's one you're just going have to indulge yourself on and give a little extra time at the gym but let me tell you, it is so worth it. Actually, it's not as bad as many I have posted. No fancy name here but the sauce is just unbelievable. Enjoy!
About 3 pounds white fish fillets, whatever kind you prefer
1 stick butter (1/4 pound)
9 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon sweet paprika
2 teaspoons curry powder
2 teaspoons dry mustard
3 cups whole milk
1/2 cup sweet vermouth
Fresh minced thyme, if desired