Fillet your white fish.
Set aside.
Saute
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.
Boil, steam or microwave potatoes until tender; drain. Cool.
Meanwhile, bring milk to a boil in a large nonstick skillet. Add fish; return to a boil. Reduce heat to low; simmer, uncovered, until fish is cooked through, turning once during cooking.
When fish is cool enough to handle, flake into a food processor. Process with potato and remaining ingredients until mixture forms a smooth paste. Place brandade in serving bowl. Cover; refrigerate for 30 mins. Serve with crusty bread.
br>To make the fish, sprinkle the cubed fish with half the
ack of a spoon. Season white sauce with salt and pepper
br>Rinse and dry your fish, and rub each side with
Wash and dry fish fillet.
Dredge with lemon juice, salt and pepper on both sides.
In a frying pan heat oil.
Quick fry fish, high heat, 2 minutes each side.
Remove and set aside.
Add butter and saute tomatoes for 1 minute.
Add onions.
Saute for 1 minute. Add broth.
Stir in sugar.
Simmer (optional:
add jalapeno peppers).
Add fish.
Cook for 15 minutes or until fish flakes off easily.
Serve over noodles or rice.
ugar and parsley.
Arrange fish on top.
Mix melted
Preheat the oven to 375\u00b0F Lightly grease a 13\" x 9\" (or larger) baking dish.
Combine salt, pepper and flour together in a shallow bowl. Set aside.
In a sperate shallow bowl, combine potato flakes, parmesan cheese, parsley and garlic powder.
Dip each fish fillet into flour mixture, then dip each into beaten eggs, then coat each with potato flake mixture.
Arrange in a prepared baking pan.
Bake, uncovered at 375 until golden and flaky, about 20 minutes.
Cut white fish into 1 inch pieces and
Alternate potatoes and broccoli around edge of 9-inch plate; sprinkle with water.
Cover with vented plastic wrap and microwave on High (100%) until hot, 2 to 2 1/2 minutes.
`Place fish fillet in center of plate.
Cover with vented plastic wrap and microwave until fish flakes easily with fork, 2 1/2 to 3 minutes; drain. Place margarine, lemon juice and tarragon in small dish.
Microwave uncovered on High (100%) until margarine is melted, 30 to 40 seconds; spoon over fish and vegetables.
Makes 1 serving meal.
Mix flour, baking powder and salt into a bowl.
Add egg and sufficient milk to mix to a smooth batter.
Dip pieces of fish in mixture and fry in a large frying pan until golden on both sides.
Drain on absorbent paper and serve with lemon.
Flake white fish, making sure there are no bones, into food processor.
Add everything else and pulse until smooth.
Serve with good crackers.
We had them with Cuban crackers that i had to order after i returned home.
The longer you make it in advance, the better the flavors meld.
Saute onion, garlic, ginger and jalepenos till onions translucent.
Add tomato stuff, broth, coconut and peanut butter.
Simmer for 20-30 minute.
Add shrimp and cook 4 minute.
Cut white fish into bitesize pieces, Add and cook 4 minutes.
dish up and garnish with cilantro.
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.
Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
Mix in mangoes and green onions, cover, and chill for 10 minutes more.
Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.
ook in the pouches.
Fish -- Get a nice sheet of
Cut the fish into chunks, put in your
ackage instructions.
Sprinkle the fish with lemon juice. Heat the
nough to wrap round the fish twice.
Brush the middle