First make the almondine breading by placing Panko breadcrumbs,
o hold together.).
Coat fish with flour, shaking off excess
Cut fish into 4 equal portions.
Place fish on unheated rack of broiler pan.
Combine melted butter, lime peel, lime juice and pepper sauce.
Brush some of the mixture over fish.
Sprinkle lightly with salt and pepper.
Broil 4 inches from heat for 12 minutes.
Brush with lime mixture.
Turn and brush again.
Broil 10 to 12 minutes more, until fish flakes easily when tested with a fork.
Remove fish to serving platter.
Place fish on greased broiler pan; brush with 1 tablespoon shortening.
Place fish about 4 inches from broiler unit; broil about 5 minutes.
Turn; brush with remaining shortening and broil about 4 minutes longer or until fish flakes easily with a fork. Season with salt and pepper.
Separate whites and yolks of eggs.
Beat yolks and whites separately.
Dip fish into yolks, then into cracker crumbs, then into egg whites and roll in crushed almonds.
Fry in butter. Excellent for salmon or steelhead steaks.
excess water in the fish, the recipe will come out runny
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
inutes per side. Transfer the fish to a serving platter.
rumbs hold together.
Coat fish with flour, shaking off excess
br>Have the fish store person fillet the fish and save the
ell.
Cut the white fish into 1 oz pieces and
ake it.
The original recipe read 1 tsp fresh or
r waxed paper.
Coat fish fillets with mixture.
Preheat
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
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Cut the fish in serving pieces; fry in the butter in a heavy skillet for 10 to 15 minutes, browning both sides.
Remove to a platter and keep hot.
Add the almonds to the butter left in the skillet; saute to a golden brown.
Add flour, salt and pepper; blend thoroughly, then stir in the top milk or cream.
Cook, stirring constantly, until the sauce is smooth and thick.
Pour over the fish; touch up with a dash of paprika.
Serves 4.
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.