Salt
and pepper fish.\tPlace
in
oblong
baking
pan. Sift flour, diced onion, pats of butter\tand
a pinch of sugar over fish.
Add water, place over medium
flame\tfor
10 to 15 minutes. Cook potatoes until tender;
add
to
other ingredients.
Cover with favorite short crust.\tCut in strips.\tPlace in 450\u00b0 oven until golden brown.
Serves four.
br>Have the fish store person fillet the fish and save the
alt and pepper. Put the fish steaks into the saucepan, covering
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.
Clean fish, leaving scales and cut into fillets.
Leave bone in.
Bring to a boil the lemon juice, water, red pepper, salt, pepper, Worcestershire sauce and butter; set aside.
Grill fish on charcoal until flaky on scale side first.
Turn; brown meat side and turn back to scale other side.
When 1/2 done, brush all of sauce on.
Serve hot.
In a 3-4 quart pan, heat oil over medium heat. cook garlic, onion and green pepper until onion is limp. Add tomoatoes and their liquid. Stir in tomoato juice, salt. wine, oregano, and worcestershire sauce. Bring to a boil. Add fish, cover and simmer for 8 to 10 minutes until the fish flakes easily with a fork.
Fry bacon in bottom of 10-quart pot.
Add fish, potatoes, and onions in alternating layers.
Add tomato paste and sausage if desired.
Add seasonings.
Cover with water and cook 45 minutes or until tender.
Serve with cornbread or loaf bread.
Fry bacon crisp; save grease.
Crumble bacon.
Pour drippings in bottom of pot.
Place layers of potatoes, onion and fish. Spread bacon unevenly over layers.
Add salt and pepper.
Place layers in this order until you've used them.
Pour 2 cans of tomato juice over ingredients.
Add water.
Cook over medium heat for 3 to 3 1/2 hours.
The last hour, lower heat.
The last 10 minutes of cooking, break eggs, one at a time, in top of stew pot. At no time stir this stew.
Combine water and coconut mixture to make soup.
(Be sure to strain the ground coconut and water mix.)
Combine above ingredients into coconut milk mixture in a large pot.
Peel and boil plantains in a large pot that will hold all the ingredients together after boiling.
Once plantain are tender, mash like mashed potatoes, then set aside.
If you are using fish in this recipe, let fish cook in coconut milk mixture soup until tender. Serve hot.
Use large soup bowls to serve.
The mashed plantain are dipped into soup.
immer sauce for 2 minutes. (Recipe may be prepared in advance
he coals.
PREP FISH: Completely scale the fish, leaving the head
inches longer than the fish with aluminum foil (I have
ell.
Cut the white fish into 1 oz pieces and
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
ate1968).
Use to coat fish or chicken filets. (not too
ounds like a huge recipe, but because fish cooking time is not
egrees F (220C).
Wash fish and pat dry.
Sprinkle
Marinate fish with salt and pepper to taste for 15 to 20 minutes.
Steam 15 to 20 minutes, in round or oval pan, covered with foil, on a wok with boiling water.
Sprinkle and rub, in slits, ginger, salted beans and onion.
Heat oil in another pan. Pour hot oil over fish, sizzling.
Bake at 450\u00b0 for 15 to 20 minutes.
Serve hot.
alf the spices over the fish fillets.
Grease a casserole
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
Sauce:
In bowl, whisk all ingredients together and pour over cooked, cooled fish.