Add fish seasonings and bay leaf to enough water to cover fish. Bring to a boil.
Put a chunk of butter into the water. Add fish and a bit of chopped onion and celery.
Lower heat and simmer 5 to 8 minutes or less. Test fish as they get done fast.
Serve with warm butter.
ne inch balls made from fish,seasonings. There are many different types
econd intervals until the peel rubs off easily (30-45 seconds
Mix 2 tsp of each Old Bay seasonings, 1 tsp salt, and 1 tsp pepper in a small bowl.
Set aside.
Season both sides of fish fillets with the remaining seasonings left in the bowl.
Mix mayo and remaining seasonings and the lemon juice.
Set aside.
Grill fish on a George Foreman grill, panini maker or griddle til done. About 4 minutes in a Foreman grill.
Put sandwiches together by layering the fish, cheese, tomato and mayo mixture when the fish is cooked.
Wash the fish parts in cool water, removing
ango, tomatoes, cucumber, onion, jalapeno, seasonings, and lime juice in a
se your hand to clean fish. Next, put them into basket
br>Wash the fish well.
Slice the fish into medium size
n my fish and white sauce and my tuna mornay recipes as
o serve.
For the Fish Nuggets: Heat a cast iron
he sauce infuse with the seasonings for at least 10 minutes
bowl.
Add the fish and toss to coat then
To fry the fish: Fill a large heavy bottomed
Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
Add mustard and remaining butter.
Serve with boiled lutfisk, haddock or cod.
Cut the fish into chunks, put in your
reen fennel fronds.
Cut fish in bite sized pieces.
Cover fish with butter.
Sprinkle blackened seasonings on a hot skillet (outside) and sprinkle blackened seasonings on top side.
Flip over when fish is white around edges.
Will cook in 2 to 3 minutes.
Fish should be 1/2 inch to 3/4 inch thick.
To make the fish filling: heat the corn oil,
o add some other seasonings. Cover the fish with the fig mixture
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.