The day before making the ceviche, place sliced onions in a
thaw the fish if frozen - rinse it under
efore using.
For the fish; place eggs in a shallow
Preheat oven to 450\u00b0. Wash fish and pat dry. Line a baking dish with foil. Place fish skin side down in baking dish. Squeeze lemon juice over fish; sprinkle generously with salt and pepper. Spread mayonnaise evenly over fish, including the edges. Sprinkle lightly with Parmesan cheese and paprika. Bake for 15 to 20 minutes or until done. Run under broiler for 1 minute or until lightly browned and puffed.
Preheat oven to 350 degrees F (175 degrees C).
Place fish in a baking dish and drizzle melted butter over fish; season with garlic powder, garlic pepper seasoning, and salt. Top fish with lemon slices and capers.
Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
an (you will be poaching fish in this pan), bring to
Spray a nonstick skillet with cooking spray; heat over medium-high heat. Cook and stir garlic in hot skillet until lightly browned and fragrant, about 1 minute. Move garlic to one side of skillet.
Place swai fish into the skillet and season with Greek seasoning. Spoon garlic onto top of fish. Cook until edges of fish are white and bottom is browned, about 5 minutes. Flip fish and cook until fish flakes easily with a fork, about 5 minutes more.
Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.
Preheat oven to 425\u00b0.
Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425\u00b0 for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.
In a wok or dutch oven, heat oil over medium heat, cook onion and garlic for 5 minutes or until soft.
Add curry powder, salt and pepper and stir for 1 minute.
Add coconut milk, tomatoes, stock and allspice, bring to boil.
Reduce heat and simmer for 20 minutes.
Add fish, cover and cook for 10 minutes or until fish flakes easily with fork.
Discard the allspice, stir in lime juice and serve sprinkled with the spring onions.
Place fish in a greased pan with dabs of butter on top.
Season with salt& pepper to taste.
(this is where I sprinkle on lemon juice or lemon pepper if using) Cover with sliced onion.
Pour on milk.
Bake at 400 degrees for 12-15 minutes.
Remove from oven and sprinkle with grated cheddar cheese and a little parsley if desired.
Return to oven until cheese melts.
n this recipe, this is a shrimp and fish ceviche.
Cut fish filets
Soak fish and/or shrimp (do not
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.
ll marinade ingredients. Cut the fish into several large pieces and
bowl and pour over fish. Refrigerate for 1 hour.
Place fish in a glass or plastic bowl. Pour lime juice over top. Cover and refrigerate for 3 hours, stirring occasionally.
Meanwhile, combine tomato, onion and celery in a medium bowl and season to taste. Cover and refrigerate until well chilled.
Strain fish, pressing down to drain juice. Place in a medium bowl. Add coconut milk and chili peppers and season. Serve ceviche with tomato, onion and celery salsa.
Combine fish and lime juice, and marinate for 1 hour.
Drain fish and dry well.
Combine carrots, tomatoes, onions, cilantro, oil and vinegar.
Add salt, pepper and water.
Fold in fish.
Cover and refrigerate at least 1 hour.
Drain well.
Add mayonnaise and mix well.
Serve on corn chip and top with chopped lettuce.
Cut the fish into strips 1 1/2
ix.
SCALLOP AND MANGO CEVICHE:.
In a nonreactive bowl