xcess water in the fish, the recipe will come out runny
Spray a glass baking dish with a bit of non-
n ovenproof dish with some of the butter. Season the fish and
Wash and pat dry fish steaks.
In a large skillet pour vegetable oil and wait until hot.
Flour fish steaks and fry until done.
Remove fish from skillet and place in a large deep dish. Arrange fish so steaks don't sit on top of each other.
Set aside. In another skillet, pour olive oil.
Saute onions until clear, not fully cooked.
Add bay leaves, olives, garlic salt, pepper, salt and onion powder.
Stir.
Let sit for 5 minutes.
Pour mixture over fish and cover.
Refrigerate overnight.
Serve cold. Serves 5.
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.
x 18-inch baking dish, layer 1/2 the fillets
Heat oil in large skillet over medium heat.
Coat fish with cornstarch and brown in oil 3 minutes per side.
Remove fish; keep warm.
Stir tomatoes, green beans, mushrooms, soy sauce and oregano in same pan.
Cover and simmer 5 minutes.
Uncover and simmer until beans are tender.
Stir occasionally.
Arrange fish in sauce and vegetables.
Heat through.
Serve immediately.
Soak bay leaves, peppercorns and cloves in 1/3 cup of oil overnight.
Rub cleaned fish with salt and black pepper and then the flavored oil.
Bake in a hot pan or in the oven or grill on a charcoal fire.
Then fry onion, tomatoes, tomato paste and red hot pepper in the rest of the oil.
Add dried shrimp or anchovy. Place the cooked fish on a bed of plain, boiled rice and coat with the tomato, onion and pepper sauce.
Decorate with French-fried onions, sliced green peppers, fried plaintain, sliced hard-boiled eggs, etc.
Serves 4.
From sunny Spain, a colorful, low calorie fish dish, garnished with a traditional Spanish medley of green peppers, tomatoes, onions and subtle seasonings.
This sounds like a huge recipe, but because fish cooking time is not
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
pices over the fish fillets.
Grease a casserole dish with 1
. Spray a small baking dish with cooking spray.
In
all end of the fish, pierce the knife
he chilies and the seasonings (fish sauce, palm sugar, and sweet
or the sauce.
Chop fish fillets roughly, place in a
Add the reserved caramel sauce, fish sauce, 1/4 teaspoon salt
br>Have the fish store person fillet the fish and save the
se your hand to clean fish. Next, put them into basket
o use.
For the fish:
Combine 2 cups flour