se your hand to clean fish. Next, put them into basket
Ideally, buy your fish ready cleaned out and descaled.
arge enough to hold the fish.
Combine the olives, parsley
inutes.
Meanwhile, pat the fish with a paper towel. Then
cheese, salt and pepper. Pat fish dry with paper towel and
ixing bowl.
MARINATING THE FISH.
Remove any bones that
In a Ziploc bag, place fillets and add Tabasco sauce according to amount of fish.
Use enough Tabasco sauce as to see visible on fish. Marinate overnight. Take fish out; do not drain off sauce. Batter as you would and fry as usual.
Contrary to belief, the fish is not spicy hot, but has a delicious flavor.
ne large enough so the fish won't be crowded. If
Rinse fish and pat dry, cut into
Rinse fish; pat dry with paper towel.
Place in buttered baking dish.
Brush with milk.
Combine crumbs and ginger. Sprinkle crumb mixture and almonds over fish.
Drizzle with melted butter.
Bake in a 450\u00b0 oven for 6 to 12 minutes (until fish flakes easily).
Mix.
Pour sauce over fish.
Sprinkle parsley on top.
A piece of fresh parsley is great.
Bake in oven at 325\u00b0 for 45 minutes.
bowl. Many Vietnamese Chicken recipes usually require a short time
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
I then \"butterflied\" the fish the best I could to make it
o serve.
For the Fish Nuggets: Heat a cast iron
ix together the coconut cream, roasted chile paste, salt, sugar and
To make the fish filling: heat the corn oil,
Directions:
Pan Roasted Halibut with Tomatoes.
Preheat
ven 180\u00b0C.
Portion fish and marinate in paste for
Wash the fish parts in cool water, removing