lices half way through.
For Fish: Mix mayo, Old Bay, cayenne
o burn garlic.
Cook for about 2 minutes. Add wine
For Bacon-Mushroom Sauce:
Put
shallow baking dish, add fish, turning to coat all sides
move skin from fish and discard.
Cut fish into desired size
For Fish: Pat fish dry and combine in a
Preheat oil to 375\u00b0 for fish -- 350\u00b0 for other.**.
Mix all
use 2 pans for the cooking 1 for each fish, I put the
e head, bones and skin for the fish stock. Remove the skin
ate1968).
Use to coat fish or chicken filets. (not
he other half for the sauce.
Chop fish fillets roughly, place
0% you can set aside for a garnish. Cut the chicken
nough to wrap round the fish twice.
Brush the middle
rine ingredients thoroughly.
Cut fish in 1-2\" pieces,
hickness (thickest place) of your fish fillets.
Pre-heat oven
dd the sweet potatoes. Simmer for 15 - 20 minutes until both
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
to poach to fish, fill a large sauce pan
*For prune puree, use blender or food processor.
Add only enough water to prunes to make puree.
n the thickness of the fish it could take 2 to