For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the batter, combine flour, cornstarch,
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
For the fish: Smear a light coating of
rk 7 (428\u00b0F) for the fish, and begin by preparing the
ight end up too hot for you, so taste the sauce
lit} of the Mackerel fish so that the fish opens as 2 equal
Rinse and clean the mackerel. Pat dry. Set aside.
Saute the leeks or onions, carrots an celery root in butter until tender-crip.
Add the fish and broth. Stir in salt and pepper to taste.
Bring to boiling over high heat. Reduce heat to low and simmer slowly until fish is tender, about 6-8 minute.
Garnish with parsley before serving.
Serve with hot crusty garlic bread and a chilled Chablis.
nd marinate for the time it takes to prepare the fish.
Preheat oven to 400 degrees.
In a saucepan over low heat combine all ingredients except for the fish.
Cook over low heat for about 20 minutes.
Remove the bay leaf.
Place fish in a baking dish and pour the sauce over the fish.
Bake for 30-40 minutes.
Clean the fish well and wash in plenty of water.
Cut the fish in approximately 1 1/2 inch sized pieces.
Wash well with salt water and turmeric powder.
Marinate it with turmeric powder and lemon juice for 15 minutes.
Heat oil in a skillet.
Add all the ingredients except the fish.
Add 1/2 cup of water.
Allow to come to a boil.
Lower flame and add the fish pieces.
Cover and cook till the fish is tender and ready to serve.
Serve hot with hot steamed white rice.
Place fish in a glass dish and pour dressing over fish.
Cover and refrigerate for 2 hours (overnight, if preferred).
is sounds like a huge recipe, but because fish cooking time is not
Wash and pat dry with paper towel.
Place skin side down in a shallow pan lined with foil (for easy cleaning).
Sprinkle fish lightly with flour, salt and pepper.
Dot with a bit of butter. Add milk to nearly cover the fish and bake at 400\u00b0 for 25 to 30 minutes or until done.
inches longer than the fish with aluminum foil (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
For mackerel (in separate bowl), mix together 1/4 cup salt and fresh chopped pepper.
Rub on fish; let set overnight.