Steam potatoes and carrots for 15 minutes.
Add zucchini and steam for additional 10 minutes or until desired texture is reached.
Bring poaching ingredients (water, lemon juice, lemon peel, onion, parsley and bay leaf) to a boil in a broad, shallow pan or skillet.
Simmer 5 to 10 minutes to extract flavor from seasoning.
Add fish; simmer, partially covered, 10 minutes, or until fish flakes with a fork.
excess water in the fish, the recipe will come out runny
Mix lemon juice, sour cream and minced onion.
Spread over fish.
Mix bread crumbs, cheese and parsley.
Spread over fish. Pour melted butter over bread crumbs.
Bake 20 minutes at 450\u00b0. Makes a delicious coating over fish.
Heat oil in a
large
skillet
over
medium
heat.
Add onion and garlic;
saute
until
onion
is
crisp-tender.
Add tomatoes, cover; reduce
heat.
Simmer
about
3 minutes.
Cut fish into 4 equal portions; place on vegetables.
Cut each ear of corn into 4 pieces;
add
to vegetables.
Add olives, dill weed and pepper. Cover and
simmer
10 to 15 minutes or until fish turns opaque. Fish
is
done
when it flakes easily when tested with a fork. Yields 4 servings, 237 calories.
Bring 1/4 cup water to a boil.
Add 1/2 teaspoon salt and frozen lima beans.
After water returns to boiling point, simmer 5 minutes.
Remove from heat.
Separate defrosted fish fillet and arrange in 1 1/2-quart casserole.
Sprinkle with remaining 1/2 teaspoon salt, pepper, lemon juice and thyme.
Stir tomato soup into hot lima beans, then pour this mixture over fish.
Cover and bake in hot 400\u00b0
oven for 30 minutes.
Makes 4 servings.
Melt butter in saucepan.
Add onion and cook until soft. Remove pan from heat; stir in flour and then milk.
Return to heat.
Cook, stirring constantly, until smooth and thickened. Arrange fish and shrimp in buttered casserole.
Sprinkle with parsley and mushrooms.
Pour half of the sauce over fish.
Top with layer of sliced potatoes and pour remaining sauce over all. Bake in 350\u00b0 oven for 40 minutes or until potatoes are done.
inutes.
Rinse, and cut fish into 1 to 1 1
pen each one.
Arrange fish fillets on one side of
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.
ell.
Cut the white fish into 1 oz pieces and
t one more time.
Fish -- Now you can use a
In a large bowl, mix beef with soy sauce, oyster sauce, tomato sauce sugar, fish sauce and ground black pepper and garlic. Marinate at least 20 minutes or up to one hour.
Make dipping sauce, combine ingredients in a small bowl-set aside.
Decorate two dinner plates with sliced tomatoes, cucumber and onion. Set aside.
Place the lettuce leaves on a seperate platter.
Heat oil in a wok over a high heat and stir-fry beef until cooked. Divide between the two dinner plates.
See intro for how to eat.
br>Have the fish store person fillet the fish and save the
ake it.
The original recipe read 1 tsp fresh or
In a small bowl, combine scallions, 2 teaspoons of the lemon juice, garlic and ginger.
Arrange fish filets in a single layer in a microwave safe shallow baking dish.
Spoon scallion mixture over fish. Cover dish with vented plastic wrap.
Microwave on high for 3-5 minutes or until fish flakes easily with a fork.
Using a slotted spatula, transfer fish to dinner plates. Stir together fish sauce, jalepeno pepper and the remaining lemon juice. Drizzle over fish.
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
"Hamburger Buns, Hotdog Buns, or Dinner Rolls\" recipe also on this site.
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).