Luby’s, Inc. operates restaurants under the brands Luby’s Cafeteria, Fuddruckers and Cheeseburger in Paradise and provides food service management through its Luby’s Culinary Services division. The company-operated restaurants include 95 Luby’s cafeterias, 65 Fuddruckers restaurants, 18 Cheeseburger in Paradise full service restaurants and bars, one Koo Koo Roo Chicken Bistro and one Bob Luby’s Seafood Grill. Its 95 Luby’s cafeterias are located throughout Texas and other states. Its Fuddruckers restaurants include 65 company-operated locations and 114 franchises across the United States (including Puerto Rico), Canada, and Mexico. Luby’s Culinary Services provides food service management to 22 sites consisting of healthcare, higher education and corporate dining locations.

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Haddock Provencale



HADDOCK PROVENCALE
Luby's Cafeteria Copycat Recipe

Serves 8

Sauce:
4 medium tomatoes
1/2 cup butter
2/3 cup sliced mushrooms
1/2 cup chopped onion
1/3 cup chopped celery
1/3 cup lemon juice, freshly squeezed
1/4 cup cooking sherry
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon black pepper

Fish:
3 cups water
1/3 cup lemon juice, freshly squeezed
2 tablespoons Worcestershire sauce
2 cups all purpose flour
1/4 cup paprika
2 tablespoons seasoned salt
8 (6-oz.) haddock, cod, trout, or catfish fillets
2 tablespoons vegetable oil

For sauce, place tomatoes in rapidly boiling water 3 minutes or until  skins begin to blister. Rinse under cool running water and peel. Core  and dice, retaining juice. In a 10-inch skillet, melt butter. Add mushrooms, onion and celery and  cook, stirring frequently, 3 minutes. Add tomatoes, lemon juice, sherry, garlic, salt and pepper. Bring to a boil. Reduce heat and simmer  uncovered 5 minutes.

For fish, in a mixing bowl, whisk together water, lemon juice and  Worcestershire sauce. In a shallow bowl, mix flour, paprika and seasoned  salt until well blended. Dip fish into water mixture, then into flour  mixture, coating evenly. Heat oil in large skillet over medium heat. Add fish and cook skin side up 4-5 minutes. Turn and continue cooking 4  minutes or until fish flakes when tested with fork. Serve sauce with fish.