br>serve it hot with Indian style chapati or tortillas,with some
In a large baking dish with cover, place spinach on bottom of baking dish.
Next place rinsed and dried fillet (fish) on top. Add sliced tomatoes and onions.
On top of that, sprinkle with oregano, garlic, lemon juice and add salt and pepper to taste. Cover and bake approximately 35 to 45 minutes.
Wash the fish with the lemon juice, rinse, pat dry and salt to taste; set aside.
Mix rest of the ingredients and add enough water to make a thick batter, salt to taste.
Dip the fish in the batter and fry in batches in medium to high heat until the coating is a deep golden brown and the fish is cooked thoroughly.
Drain on paper towels, serve with lemon wedges and your choice of garnishes.
Mix all ingredients except fish in a large non-reactive bowl. Add the fish pieces, coat well, and set aside for 20 minutes.
Heat a pan over medium heat, spray with cooking spray and add the fish. Cook for about three minutes, then flip over and cook a further minute or two or until cooked through (depends of course on the thickness of your filllets).
Serve with a little coriander sprinkled over.
0 minutes before serving these Indian style sausage rolls.
se your hand to clean fish. Next, put them into basket
BIDGETOWN POTATOES.
Boil potatoes with skin on.
After potatoes are cooked and cool enough to handle, peel and dice.
Melt butter in heavy skillet.
Add potatoes, onion, poultry seasoning, salt and pepper to taste.
Saute over very low flame until brown.
Serve with Shrimp Scampi.
SHRIMP SCAMPI.
Cook the shrimp in boiling water with lemon half.
After the shrimp is cooked and cool enough to handle, shell and devein.
Mix together the pepper, garlic powder, Tobasco sauce, poultry seasoning, thyme and curry powder.
...
Bake orange roughy at 350\u00b0 for 15 to 20 minutes.
Depends on how thick your fillets are.
Pour off any juices in pan.
Coat the fish with Cajun style barbecue sauce.
Return to oven for 5 minutes.
Turn fish over, coat the other side with barbecue sauce and return to oven for 5 minutes.
Keep repeating, until fish is easily flaked with a fork.
d refrigerated).
Trim the fish of all blood lines, skin
combine lemon juice, 1 tsp salt, and fish:allow to marinate outside refrigerator for about 10 minutes.
Seed, core, and chop the tomatoes into cubes, slice onion, mince jalepenos.
Puree garlic, ginger, coconut milk, coriander, cumin, sugar, pepper, cayenne, and turmeric in a blender.
Heat oil and cook onion until golden: add tomato and cook 5 minute.
Add puree, jalepenos, water, and remaining 3/4 tsp salt and bring to a simmer.
Add fish and 1 tbsp of the marinade and simmer until fish is cooked.
nd set aside.
Poach fish in milk until cooked through
large pot put the fish and the (unpeeled, uncut) potatoes
In a large sauce pan, saute onions in oil until tender. Stir in tomatoes, ketchup, Worcestershire sauce, sugar, salt, pepper, bay leaves, and hot pepper sauce.
Simmer uncovered 30 minutes stirring occasionally.
Add the fish and simmer uncovered 10 to 15 more minutes or until the fish turns opaque and just flakes when tested with a fork.
Remove the bay leaves. Thicken the soup with equal parts of flour and water if you desire it thicker. Serve in soup bowls or over rice.
ver medium heat. Add the fish. Pour in the vinegar or
br>Wash the fish well.
Slice the fish into medium size
Combine the water and 1 tablespoon salt in a shallow container. Soak the fish in the salt water for 10 minutes.
Mix the turmeric, coriander, paprika, and 1/2 teaspoon salt in a small bowl. Remove fish from the salt water and pat dry with paper towels. Coat fish on both sides with spice mixture.
Heat the olive oil in a small skillet over medium heat. Cook fish in hot oil until it flakes easily with a fork, about 3 minutes per side. Serve garnished with cilantro.
Marinate the fish with the ingredients mentioned under\"
0 minutes.
Add the fish and shrimp and simmer, uncovered
Wash the fish parts in cool water, removing
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will