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
is sounds like a huge recipe, but because fish cooking time is not
Preheat oven to 350 degrees F.
Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
Season skinless side of fish with sprinkling of garlic powder. Pile stuffing \"Recipe #511850\" over fish evenly, pressing stuffing mixture carefully to adhere.
Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
he other half for the sauce.
Chop fish fillets roughly, place
anko breadcrumbs.
Take one fish filet, and dip it in
alf the spices over the fish fillets.
Grease a casserole
rine ingredients thoroughly.
Cut fish in 1-2\" pieces,
arge skillet saute together the fish filets, onion, celery and black
Wash fish, clean well leaving on heads,
excess water in the fish, the recipe will come out runny
Refrigerate mixture for 30 minutes.
Form mixture into 2\" fish cakes
to poach to fish, fill a large sauce pan
n the thickness of the fish it could take 2 to
oals.
PREP FISH: Completely scale the fish, leaving the head