Remove the skin from the fish, pat dry.
Chop the fish into very small cubes using a very sharp knife.
Mix the olive oil, shallot, awaze, lemon juice, black pepper and salt.
Add the fish cubes, mix it well and garnish it with sliced green peppers.
Keep it in fridge for few minutes and serve it cold.
P.S. You may use Mitmita instead of Awaze but without lemon juice.
* You will find these spices in Ethiopian shops/groceries.
** To find my awaze recipe please visit my website http:// www.yewoinfamilycooking.com.
an (large enough to accomodate fish without overlapping) on medium high
Place fish in a shallow baking dish.<
excess water in the fish, the recipe will come out runny
o manually and dredge the steak in flour. Then pour flour
Thaw fish if frozen.
Top each fish steak with a lemon slice. Sprinkle with salt and pepper.
Pour boiling water into wok to reach 1/2 inches below steamer rack.
Place fish on steamer rack. Cover wok and steam for 10 to 12 minutes or until fish flakes easily when tested with a fork.
Remove to platter.
Cut vegetables into bite-sized pieces.
Place fish, skin side down on a large sheet of tin foil.
Put butter pats on top.
Add salsa and vegetables.
Create a tent with the foil to completely cover the fish and vegetables, leaving room to steam.
Bake at 350\u00b0 for 30 to 40 minutes until fish is done.
Serve with or over rice.
Grease broiler pan well and preheat it in broiler.
Sprinkle fish with salt and pepper.
Place on hot pan.
Combine butter and lemon juice; pour half over fish and broil 3 inches from heat for 6 to 8 minutes.
Turn fish; pour remaining butter mixture on top. Sprinkle with paprika.
Broil 6 minutes longer until fish flakes with a fork.
Yields 4 servings.
In large dish or plastic bag, combine juices, oil and dill weed; mix well.
Add fish steaks.
Cover marinated steaks and place in refrigerator for
2 hours.
Turn occasionally.
Grill or broil until fish flakes with fork.
Frequently baste.
Makes 4 servings.
Cut round steaks into crosswise slices about 1/2 inch wide.
Heat oil; brown steak on all sides.
Use a slotted spoon to remove meat to a baking dish; set aside.
Pour off fat, then place remaining ingredients in skillet; bring to a boil then reduce heat and simmer for 2 minutes.
Pour over steak, cover tightly with foil, and bake at 350\u00b0 for 1 hour.
Uncover and bake for 30 minutes longer.
Serve with rice or potatoes and a salad.
Barbecue round steak recipe serves 4 to 6.
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.
>fish store person fillet the fish
Rub fish with your favorite blacken seasoning.
Grill or saute fish until cooked to desired amount.
While fish is cooking, in a saucepan combine warm sliced strawberries with a little water, 1 Tb balsamic vinegar, and a pinch of sugar (depending on the sweetness of the balsamic vinegar).
Spoon berries over the fish and enjoy.
Note: The author of the recipe says you can use other types of fresh berries in this dish, depending on what is seasonal or what you have on hand.
Season the steak all over with 1-1/
Prepare grill.
Add fish to marinade; turn to coat all sides. Set aside until grill is ready.
If using fish chunks, thread chunks on skewer.
Place fish on grill directly above coals. Grill approximately 2 minutes.
Turn and grill 2 minutes longer until fish springs back when poked.
Remove fish and set aside. If fish was cooked as a steak, break into chunks, removing all bones.
Spread fish in the middle of a warmed tortilla.
Top with fresh lime juice and tartar sauce.
ree to use your own recipe or store bought, we just
Wash and dry fish well and rub all over
ell.
Cut the white fish into 1 oz pieces and
ake it.
The original recipe read 1 tsp fresh or
he marinade.
Place the steak in a shallow dish and