eat. Season both sides of fish with salt and pepper; add
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
teamer over simmering water. Combine fish with soy sauce and sesame
steam fish. for sauce: cut fresh ginger into small slices (julienne style). combine 1 cup soy sauce, ginger pieces, green onions, and 2 tbl spoons of olive oil in saucepot... bring to boil. Pour sauce over freshly steamed fish. Garnish with cilantro or chinese parsley. (optional side: steamed white rice)... this is absolutely delicious!!!
Grill or steam fish until cooked.
Remove fish to glass baking dish or serving platter.
Layer on fish in this order: ginger, garlic, parsley or cilantro, green onions.
Heat 1/2 C olive oil and cube of butter.
Pour over fish to ignite flavors throughout.
Add a touch of soy sauce to finish.
se your hand to clean fish. Next, put them into basket
Steam fish, remove all skin (I baked mine).
Combine fish, parsley and mayonnaise.
Add salt and pepper and Old Bay.
Saute onion and green pepper in butter, add.
Blend flour and milk; let thicken and add to fish.
Put in buttered baking dish.
Top with buttered crumbs.
Bake at 350\u00b0 for 20 to 25 minutes.
Bake until the crumbs get nice and brown.
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
Steam fish in/over boiling water, containing spices.
Chill fish; break into small pieces and set aside.
Steam fish through in pan with water, salt and pepper.
Remove fish from pan.
Leave water.
Rub the cavities of fish with oil, then stuff with ginger and chives.
Bake or steam fish until done.
To serve hot, remove ginger and chives, then fillet.
To serve chilled, refrigerate before removing ginger and chives. Yields 4 servings.
Arrange each fish fillet in the center of a length of aluminum foil or parchment paper. Top each fillet with half the remaining ingredients. Fold foil over each fillet, sealing edges very tightly. Place packages on a baking sheet; bake at 450 degrees for 15-20 minutes. Open packages carefully, watch out for the steam; fish is done when it flakes and vegetables are tender.
Steam fish until flaky.
Peel and dice potatoes.
Cook potatoes and carrot until soft (not mushy); use just enough water to cover potatoes.
Mash potatoes lightly (leave lumpy).
Do not mash carrot.
Add celery, onion, fish, cream, milk, butter and salt and pepper to taste; simmer over low heat approximately 45 minutes.
Do not boil.
Yields approximately 6 quarts.
Can be frozen.
In a large nonstick skillet, preheat oil over medium heat.
Coat fish evenly with Jamaican Rub.
Dredge fillets in the flour.
Place fish in skillet, cooking 5 minutes on each side, to get a nice crust on the fish.
For the sauce, combine mango preserves and mayo in a mixing bowl.
Zest 3 of the 4 limes into the mixture.
Juice all the limes and combine into the mixture. Stirring well.
Chop basil into thin strips. Combine to mixture.
Spoon over hot fish and enjoy!
br>Mix all ingredients for fish cakes together (except oil and
rine ingredients thoroughly.
Cut fish in 1-2\" pieces,
Steam potatoes and carrots for 15 minutes.
Add zucchini and steam for additional 10 minutes or until desired texture is reached.
Bring poaching ingredients (water, lemon juice, lemon peel, onion, parsley and bay leaf) to a boil in a broad, shallow pan or skillet.
Simmer 5 to 10 minutes to extract flavor from seasoning.
Add fish; simmer, partially covered, 10 minutes, or until fish flakes with a fork.
eeded.
To make the fish:.
Heat a heavy pan
egrees F.
Season each fish fillet with 1/2 teaspoon