lices half way through.
For Fish: Mix mayo, Old Bay, cayenne
For Bacon-Mushroom Sauce:
Put
move skin from fish and discard.
Cut fish into desired size
shallow baking dish, add fish, turning to coat all sides
For Fish: Pat fish dry and combine in a
Preheat oil to 375\u00b0 for fish -- 350\u00b0 for other.**.
Mix all
o burn garlic.
Cook for about 2 minutes. Add wine
to poach to fish, fill a large sauce pan
oals.
PREP FISH: Completely scale the fish, leaving the head
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.
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).
rine ingredients thoroughly.
Cut fish in 1-2\" pieces,
he other half for the sauce.
Chop fish fillets roughly, place
Preheat oven to 475-500 degrees.
Blend the ingredients, except for the fish and baste the fish with the sauce.
If the fish is an oily or \"stornger\" type of fish (Bluefish), season further with any commercial seafood seasoning.
Bake fish in a single layer in a shallow pan for 6-7 minutes for fish 1/2\" thick or for 7-9 minutes for fish 3/4\" thick.
Remove from oven as soon as the fish whiten inside and begins to flake when fork-tested.
Above all, do not overcook.
Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
Add mustard and remaining butter.
Serve with boiled lutfisk, haddock or cod.
For sauce: Combine all sauce ingredients
efrigerated).
Place all ingredients for the curry aioli in a
For fish: Preheat oven to 375\u00b0F
ix juice of lime, thai fish sauce, sweet chili sauce, and
Mix together and pour salt, vinegar, tomato cocktail and brown sugar over fish in jars.
Seal.
Process in pressure cooker at 10 pounds for 90 minutes.
This resembles canned salmon and is very good for fish loaf.