se your hand to clean fish. Next, put them into basket
Wash the fish parts in cool water, removing
Preheat oven to 425\u00b0.
Saute onion and garlic in half of margarine until onion is clear.
Add parsley, oregano, bread crumbs, crabmeat and water to form a stuffing. In medium size casserole layer 3/4 pound fish, stuffing mixture and remaining fish.
Top with remaining 2 tablespoons diet margarine.
Sprinkle with paprika.
Cover and bake 20 minutes.
w * cherry chip cake / diet cream soda * diet lemon-lime soda / lemon
br>Wash the fish well.
Slice the fish into medium size
n my fish and white sauce and my tuna mornay recipes as
o serve.
For the Fish Nuggets: Heat a cast iron
alf of dressing mixture over fish in resealable plastic bag; pour
bowl.
Add the fish and toss to coat then
To fry the fish: Fill a large heavy bottomed
Wash the fish and pat it dry with
To make the fish filling: heat the corn oil,
Cut the fish into chunks, put in your
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.
Thaw fish, if frozen.
Combine next 3 ingredients.
Combine crumbs and 1 teaspoon salt.
Dip fish in egg mixture, then in crumb mixture.
Place skin side down in 12 x 7 1/2 x 2-inch baking dish.
Melt margarine; stir in lemon juice.
Drizzle over fish. Bake in 500\u00b0 oven for 10 to 12 minutes.
Makes 4 servings.
re soft.
Cut the fish fillets in cubes and add
Dip fish in vinegar or soak if time permits.
Mix together corn meal, paprika, garlic, salt and pepper.
Coat fish after vinegar with corn meal mixture.
Place in baking dish.
Sprinkle leftover mixture on top.
Pour melted margarine over top and bake at 450\u00b0 for 30 minutes.
Do not turn.
Yields 2 servings
Arrange fish in single layer on well-greased 15 1/2 x 10 1/2-inch pan.
Sprinkle with salt.
Mix sauce and onion.
Pour over fish.
Bake, uncovered, at 350\u00b0 for 25 to 30 minutes. Sprinkle with cheese.
Return to oven until cheese melts, about 3 minutes.
Calories per serving:
149.
Yield:
8 servings.
Spray medium pan with cooking oil; cook onion and garlic over heat, stirring, 1 minute. Add zucchini and tomatoes; cook, stirring occasionally, about 1o minutes or until vegetables soften. Remove from heat, stir in mint.
Bring stock to a boil in a small saucepan; remove from heat, stir in couscous, stand 5 minutes. Stir into zucchini mixture.
Meanwhile, preheat grill. Sprinkle fish with sumac; grill until cooked, turning once.
Serve couscous topped with fish and lemon wedges.
Spray base of a medium saucepan with cooking oil. Cook onion, celery and garlic, stirring, for 5 minutes. Add spices; cook, stirring, until fragrant.
Add rice; stir to coat in mixture. Add stock; bring to the boil. Reduce heat; simmer, covered tightly, about 20 minutes or until rice is tender and liquid is absorbed. Stir in parsley.
Meanwhile, spray medium frying pan with cooking oil. Sprinkle fish with cajun spice; cook in pan.
Serve pilaf with fish.