In a nonstick pan, sautee garlic in 1/2 teaspoon olive oil.
Add wine, lemon juice and capers.
Boil uncovered until liquid is reduced by half. Remove from heat.
Rub fish with 1T oil on both sides.
Place under broiler for about 3 minutes. Turn fish over and top with 1/2 C grated parmesan cheese.
Broil until fish is opaque and flakes gently when touched with a fork. Cooking time will vary depending on thickness of fish.
Serve fish on individual plates and top with sauce.
he onion, ginger and garlic for about 5 minutes or until
ook in 200c oven for 30-40 minutes.
lavor.
Tartar Sauce: Puree ingredients for the tartar sauce in a blender
Tartar Sauce:
Mix all ingredients in
Sautee the fish in the olive oil over
Boil the fish in the water until it flakes.
Place bacon in a skillet and cook until fat is rendered.
Saute the onion, pepper, celery, carrots and potatoes in the fat for 10 minutes.
Flake the fish into a large stockpot.
Add the water, vegetables, bacon and tomatoes.
Heat to boiling.
Add all other ingredients except rum, cayenne pepper and thyme.
Cover.
Lower the heat and simmer for 1 hour.
Add the rum, cayenne and thyme.
Simmer for an additional 30 minutes.
Serve hot.
Thaw fish slightly and cut into bite size pieces.
Combine all ingredients into a 2 quart casserole dish.
Stir to break up tomatoes.
Cover and bake at 375\u00b0 1 3/4 hours or until fish and rice are tender.
Stir once after 45 minutes.
Bring first 6 ingredients to simmering point and maintain gently until fish is soft and stock is full of flavour.
Skim periodically for a clear broth.
Strain off stock and adjust seasoning if necessary.
Alternatively, you may use a commercial fish stock, but it will taste entirely different and not authentic.
Stir in lemon juice & coconut cream and heat thoroughly - DO NOT BOIL.
Serve in bowls. Garnish with lemon slices & chopped green onions.
Preheat oven to 350\u00b0.
Dot bottom of 8-inch square baking dish with butter or margarine.
Crumble crackers to cover bottom of dish.
Saute chopped spinach in oil with hot pepper and chopped garlic if desired.
Spread over crackers.
Add mushrooms, then fish fillets, cut in small pieces.
Pour heavy cream over all and sprinkle with Parmesan cheese and more cracker crumbs.
Bake at 350\u00b0 for 25 minutes, uncovered.
Serves 4.
Put fish on foil, soak up excess water with tissue and brush with olive oil.
Pound crackers up in a plastic bag, put in all remaining ingredients and shake well.
Layer the cracker mixture on fish and bake at 170degreesC or (350 degreesF) until cooked through and nicely colored on top, about 20 minutes.
drain or dry the fish when done.
If using
Add onion and ginger. Cook for 1 minute. Add sliced garlic
e peppers: Season the 4 fish pieces with salt, drizzle
To make the fish balls, process fish, egg, basil, cilantro, sugar, sauce, chili, garlic
d stir in.
The sauce should now be getting
For coleslaw, toss cabbage, carrots, radishes, onion, vinegar and olive oil together. Season and set aside.
For tartare sauce, combine all ingredients. Season and set aside.
For fried fish, combine egg whites and milk. Dredge fish in flour, egg white mixture then breadcrumbs. Cover with plastic wrap and chill for 10 mins. Heat a nonstick frying pan over medium heat. Lightly coat fish with oil and cook for 3-4 mins per side, until golden and cooked through. Fill hoagie rolls with fish, coleslaw, snap peas and tartare sauce. Serve.
>sauce ingredients together in a bowl. Set aside.
Place fish
to poach to fish, fill a large sauce pan with plenty of water
Heat oil in a wok or large skillet on high heat. Coat fish in egg white and dust with cornstarch, shaking off excess. Cook fish in 2 batches, 1-2 mins each side, until cooked through. Drain on paper towels.
For the sauce, combine tomato sauce, vinegar and sugar in a small saucepan on medium heat. Bring to simmer and cook 2 mins, stirring, until sugar has dissolved.
Return wok to high heat. Add the vegetables and stir-fly for 2-3 mins.
Return fish to wok with sauce. Stir-fry 1-2 mins or until heated through. Serve on steamed rice.