- Cover the pan and cook for 5 to 8 minutes, until
the fish flakes and is cooked all the way through. Taste
and add more salt and pepper, if desired. - Serve the fish mixture over cauliflower rice or
grits, if desired. Store extras in an airtight container in
the refrigerator for up to 3 days. Reheat the fish in a
lightly greased skillet over medium heat until warmed
through.
sharon
(sharon)
#1