blespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice
Preheat grill to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Place dish in the grill, away from direct heat.
Drop coconut oil onto the foil and close grill long enough to melt oil. Place fish in the oil and turn until it is coated in oil on both sides; season with salt and pepper. Close grill.
Cook on the grill until fish flakes easily with a fork, about 20 minutes. Carefully transfer fish and foil onto a plate and slide fish off the foil. Squeeze lime juice over fish.
se your hand to clean fish. Next, put them into basket
Preheat oven to 350\u00b0F.
Grind shrimp.
Beat eggs and half of the cream together.
Mix shrimp, mushrooms, wine and seasoning together and stir in cream/egg mixture; stir to a smooth paste.
Spread mixture on half the pompano.
Fasten the two halves of fish together and place in baking dish.
Pour remaining cream over the fish and bake for 45 minutes.
Combine coconut milk and cream in a saucepan and bring to a boil.
Remove from heat and let steep 30 minutes.
Strain, pressing all the liquid from the coconut. Discard solids.
Preheat oven to 350\u00b0F.
Sprinkle salt over fish.
Arrange fish in a buttered baking dish.
Pour coconut liquid over fish.
Bake for 30 minutes, or until fish is cooked through.
Thaw fish if frozen.
In a
75\u00b0F.
Rinse the fish fillets, pat dry and set
In 9 x 13-inch baking pan, place 2 filets wrapped in foil. Bake at 350\u00b0 for 20 minutes.
Squeeze lemon over fish.
Salt lightly and brush with melted butter.
Broil with foil open for 10 to 15 minutes.
Yields 2 servings.
Thaw fish if frozen.
In a shallow dish, combine onion powder, garlic salt, red pepper, basil, white pepper, thyme, black pepper and sage.
Brush both sides of fish with some of the melted margarine.
Coat both sides of fish with seasoning mixture.
Fold each sheet of parchment in half and cut into a heart shape.
Sprinkle both sides of the filet's with the Cajun spice blend.
Place fillets on one half of each parchment heart and top with shrimp and a sprinkling of parsley.
Fold the edges of the parchment together to seal.
Preheat oven to 425 degrees.
Arrange parchment packets on a baking sheet.
Bake for 12 minutes.
Remove from heat and serve fast!
Thaw fish, if frozen. In a small mixing bowl, combine remaining ingredients except margarine or butter. Brush both sides of fish with some of the melted margarine or butter; coat both sides with seasonings.
Wash the fish parts in cool water, removing
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
bowl.
Add the fish and toss to coat then
To fry the fish: Fill a large heavy bottomed
To make the fish filling: heat the corn oil,
Cut the fish into chunks, put in your
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.