an over medium heat and cook bacon (I use thick peppered
Cut fish in 1-inch cubes.
Fry bacon in large skillet.
Add onion and brown.
Add water and potatoes and cook for 10 minutes. Add fish; cook until fish is flaky.
Add milk and seasonings.
Heat and serve.
Do not boil.
Add canned corn, if desired.
Recipe will feed 8.
excess water in the fish, the recipe will come out runny
Wash the fish head or fish steaks and pat dry. Keep
n medium saucepan. Add skordalia; cook, stirring, until heated through.
Toss fish in combined chili pepper, lime juice and salt.
Heat oil in a large skillet on medium-high heat. Cook onion, stirring, until soft. Add ginger, garlic and curry paste; cook stirring, until fragrant.
Add coconut cream; bring to a boil. Reduce heat to low; simmer, uncovered, until sauce thickens slightly. Add fish, cook, covered, for 5 mins or until fish is just cooked through.
Sprinkle fish curry with cilantro leaves. Serve with lime wedges and rice, if desired.
ottomed saucepan on medium heat. Cook the onion, stirring, until soft
Combine water and coconut mixture to make soup.
(Be sure to strain the ground coconut and water mix.)
Combine above ingredients into coconut milk mixture in a large pot.
Peel and boil plantains in a large pot that will hold all the ingredients together after boiling.
Once plantain are tender, mash like mashed potatoes, then set aside.
If you are using fish in this recipe, let fish cook in coconut milk mixture soup until tender. Serve hot.
Use large soup bowls to serve.
The mashed plantain are dipped into soup.
Rub fish all over with 1/2 tbsp of the Cajun spice mix. Heat half of the oil in wok on high heat. Cook fish, skin-side down, about 5 mins or until skin is crisp. Turn fish, cook about 5 mins. Remove fish from wok; cover to keep warm.
Heat remaining oil in wok. Stir-fry garlic and ginger until fragrant. Add cooked rice, onion and remaining 1 tbsp spice mix; stir-fry until heated through. Season to taste.
Serve fried rice topped with fish, cilantro leaves and a dollop of yogurt.
Reduce heat and add whole fish; cook, covered, for 20 minutes.
inch thick.
Soak fish in wine, milk, or lemon
inches from top of fish poacher, Dutch oven or lidded
easuring cup, mix together the fish sauce, vinegar, water, sugar, paprika
In 3-quart saucepan saute onion in butter until soft. Add soups, milk, water and pepper.
Cook over moderate heat, stirring occasionally, until hot. Add fish; cook 5 to 7 minutes or until tender.
Sprinkle with green onions and celery leaves before serving.
Note: Can sub olive oil for the butter. Also, add a pinch of dried thyme for extra flavor.
areful not to let the fish \"cook\" in the lime juice.
For the olive salsa, combine tomato, lemon peel, olives, chives, 1 tbsp of the oil and balsamic vinegar in a medium glass bowl.
Brush fish with remaining 1 tbsp oil; season with salt and pepper. Heat a large skillet on high heat. Add fish; cook for 2-3 mins each side or until browned and cooked through.
Top fish with olive salsa. Serve with steamed green beans and potatoes.
In large kettle or Dutch oven, cook bacon until crisp; remove and crumble.
In drippings, cook celery, onion and garlic until tender.
Stir in flour.
Gradually add water and bouillon, stirring until smooth and well blended.
Bring to a boil and add potatoes.
Reduce heat and cook 10 minutes.
Stir in fish; cook 15 minutes.
Add cream and pimiento; heat through. DO NOT BOIL.
Garnish with bacon.
Refrigerate leftovers.
utside of whole fish, or both sides of fish steaks.
Set
inutes.
Add garlic and cook 30 seconds.
Add curry
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.