o burn garlic.
Cook for about 2 minutes. Add wine
lices half way through.
For Fish: Mix mayo, Old Bay, cayenne
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
I 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
en to 400\u00b0F. Pat fish dry, inside and out, with
ate1968).
Use to coat fish or chicken filets. (not
he other half for the sauce.
Chop fish fillets roughly, place
to poach to fish, fill a large sauce pan
Mix the lemon juice, tarragon, chives and the melted butter.
Pour over the fish and either bake or broil to your liking. You could bake at 350 degrees F. for about 8 minutes (depending upon thickness of the fish).
0% you can set aside for a garnish. Cut the chicken
rine ingredients thoroughly.
Cut fish in 1-2\" pieces,
Preheat oven to 400\u00b0F. Combine oil, vinegar, salt, garlic, fennel seeds and black olives in a bowl. Set aside.
Line a large roasting pan with parchment paper, extending paper over sides so it is large enough to create a parcel for fish. Arrange fish on top of paper and pour dressing over top. Wrap fish in parchment paper and bake for 25-30 mins, or until cooked to your liking.
Carefully slide fish onto a warmed serving platter. Serve immediately.
ry with paper towels. Cut fish crosswise into 3/4-inch
nch baking pan.
Place fish in rows on top of
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.