se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
Cook sweet potatoes your favorite way until tender (bake, boil or steam). Mash with the remaining sweet potato bed ingredients.
While potatoes are cooking, combine first 6 ingredients for the sauce. Reduce until the sauce is about 1/3 its original volume, then add hot sauce, thyme and butter and simmer for 2 minutes.
Salt and pepper fish and grill until just done.
To serve, spread the sweet potatoes on the plate, place grilled fish on top, then spoon on a generous amount of the sweet/hot sauce.
Enjoy!
himmer. Sprinkle both sides of fish liberally with salt and pepper
an and save.
Place fish in a pan.
Fry
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cut cobia fillets into long strips about 1/2-inch thick and 18-inches long.
Place a strip of bacon atop each strip of fish. Starting at one end, begin to roll the layered strips into a flat coil like a pinwheel or the classic-style lollipop. Thread onto metal skewers to keep together.
Cook on preheated grill, basting with barbecue sauce, until the fish is firm and flaky and the bacon is cooked through, about 5 minutes per side.
Melt butter in large pot or soup kettle. Add chopped onion and fish cut into bite-size pieces. Saute lightly until onion is tender. Add potatoes and water. Cover and cook until potatoes are done. Add milk and warm just to boiling point. Garnish with parsley. Serve with whole wheat bread.
Flavor improves if leftover.
br>Have the fish store person fillet the fish and save the
ell.
Cut the white fish into 1 oz pieces and
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
ate1968).
Use to coat fish or chicken filets. (not too
ounds like a huge recipe, but because fish cooking time is not
br>Making the filling: **vegetarian recipe**.
Mash the potatoes into
alf the spices over the fish fillets.
Grease a casserole
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
Sauce:
In bowl, whisk all ingredients together and pour over cooked, cooled fish.
Wipe fish dry with paper towels, cut
excess water in the fish, the recipe will come out runny
ith salt and pepper. Grill fish for 4 minutes per side
or the sauce.
Chop fish fillets roughly, place in a