mon juice, and worshteshire.
- Clean fish and dry out
Chop celery and drain well.
Add to tuna, white fish and decrusted white bread.
Then add mayonnaise.
Serve on crackers and garnish with green olives.
b>and saute the onion and
Cook rice in a large saucepan of boiling water until tender; drain.
Meanwhile, combine coconut milk, ginger, garlic, fish sauce, sugar and sambal oelek in a large skillet; bring to a boil. Reduce heat to low; simmer, uncovered, for 10 mins. Add fish and simmer, covered, about 10 mins or until fish is cooked. Remove fish from pan.
Add spinach and lime juice to pan. Stir until heated through.
Serve fish with coconut spinach and rice. Sprinkle with green onion and fried shallots.
hallow dish, combine yogurt and mustard. Dip fish into mixture, then dip
inger, garlic, cilantro stalks and roots and lemongrass and stir for 2 mins
ppers, tomatoes and their juices, garlic, corn, and red pepper flakes
Preheat oven to 425 degrees F.
Pat fish dry, season with salt and pepper, then dust with flour. Saute fillets in olive oil for one minute on each side. Set aside in baking dish.
Add butter to pan and melt, then saute garlic. Add chicken stock and wine, and bring to a boil. Once boiling, add lemon juice and white beans. Stir.
Top fish with white bean mixture and bake for 10-12 minutes.
While fish and beans are baking, saute spinach in same pan until wilted.
Plate fish on spinach and serve with lemon slices.
n a pan, add onion and garlic, cook until onion softens
Cook the rice in salted, boiling water according to the package instructions.
Drizzle the fish with lemon juice and season. Heat the oil in a frying pan, add the fish and fry for 7-8 mins, turning. Remove from the pan and set aside.
Add the onion to the frying pan and saute for 3-4 mins, stirring. Add the tomatoes and pickles and cook for 2-3 mins. Reduce the heat and mix in the sour cream. Fold in the fish and season.
Drain the rice then place on a plate with the fish. Sprinkle with dill and serve with sliced lemon.
In a pot, heat oil, fennel seeds and chili pepper.
Add onions and saute until transparent.
Add garlic and paprika and cook for 2 minutes.
Add wine and tomatoes.
Simmer until half the liquid has evaporated.
Add stock and simmer for 35 minutes.
Add salt, fish and spinach.
Cook 5 minutes, or until fish is cooked.
Sprinkle with chives and parsley, and serve lime wedges on the side.
drizzle the fish with lime juice and season with salt and pepper.
mins then drain and run under cold water.
Drizzle the fish with lemon juice. Heat the butter in a frying pan, add the onions and fish and fry for 5-7 mins, covered.
To make the pesto, place the basil, Parmesan, half the garlic, oil and pine nuts in a food processor and puree briefly.
Remove the fish from the pan. Add the remaining garlic and tomatoes to the pan and saute for 1-2 mins. Season with salt and pepper. Divide the tomatoes between 4 plates and top with the fish. Drizzle with pesto then serve.
he fish filling: heat the corn oil, add the onion and saute
Combine fish fillets with 1 tbsp sesame oil and grated ginger. Season. Set aside to marinate for 5 mins.
Heat remaining sesame oil in a wok over high heat. Stir-fry fish and ginger strips gently, being careful not to break up fish, for 1-2 mins, until fish is opaque. Add sherry, cover and bring to a boil. Cook for 1 min. Whisk together cornstarch, soy sauce and 1/4 cup water. Add to wok and simmer for 1 min, until sauce thickens. Add spring onions.
Garnish with fresh cilantro and serve with steamed rice.
Sift the flour and cornstarch into a bowl and make a well
o a boil. Add couscous and simmer for 10 mins. Drain
an; drizzle with olive oil and season. Place rosemary over the
e fish, whisk oil, cornstarch, oregano, paprika and cumin