For the aioli, combine mayonnaise, lemon
ash, clean and dry the fish.
To caramelise the onions
For the Salad:
Combine red
n a blender. Except the fish, as we're not making
Before you start cooking the fish, mix the topping.
Whisk
ver both sides of the fish fillets.
Combine all of
LEAVE the scales on. The fish remains much more moist and
80 degree celsius.
Coat fish in flour, dip in egg
Place fish in large saucepan and cover
br>Remove any fish bones and cut the fish up into bite
For the Avocado Cream: Place all
Preheat oven to 400\u00b0F.
Place fish, in a lightly greased 9x13 baking dish.
In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. Mix until a thick paste is formed.
Spread mixture evenly over fish filets, then top with bread crumbs.
Bake for about 10 minutes, or until fish is flaky.
To finish cooking, place fish under the broiler, for another 2-3 minutes, or until fish is golden brown.
wish to mix.
Add fish fillets; refrigerate, turning bag once
Add the salt. Dust the fish in a little flour. Put
Place the first 7 ingredients except the salt in a 6.
quart pot.
Bring to a boil, cover, lower the heat, and simmer for 1 hour.
Skim if necessary.
Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
Papertowels can be substituted.
Season with salt very delicately so as not to overpower the flavor of fish.
Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.
baking tray and roast for 35 mins, or until crispy
Cut fish into bite size chunks.
In a 4-quart saucepan, over medium heat in hot oil, cook green pepper, onion and garlic until tender, stirring occasionally.
To vegetables in saucepan, add tomatoes with the liquid, basil, pepper and fish chunks.
Heat to boiling on high heat.
Reduce heat to low; cover and simmer for 10 minutes.
Continue cooking until fish flakes when tested with fork.
You can also add cooked potato chunks and cooked sliced carrots when you add fish.
sugar, salt, yogurt and the fish pieces.
Mix thoroughly so
Marinade:.
Combine garlic, cilantro, fish sauce, soy sauce, sugar, salt,
Cover fish and seasoning with water.
Use cast-iron pot.
Layer cooking oil, fish, onion, bell pepper, garlic and V-8.
Pour Ro-Tel tomatoes and dissolved Tony Chachere instant roux over layers. Cover pot and cook over low flame.
Every ten or so minutes, remove cover and gently shake pot.
Do not stir.
Stirring breaks up the fish.
Simmer for 20 to 25 minutes.