n the refrigerator. For the fish: To make the beer batter
n a large saucepan. Simmer fish for 5-8 mins. Remove
tbsp soy sauce. Add fish and coat in sauce. Chill
Preheat grill and oil grates. Combine vegetables and 1 tbsp oil in a large bowl. Season. Cook vegetables until browned all over and cooked to your liking.
Meanwhile, to make the chili basil butter sauce, melt butter in a small saucepan. Stir in chilies, basil and lemon juice.
Score fish 3 times on each side then coat in remaining oil. Grill fish until cooked to your liking.
Serve fish and vegetables drizzled with butter sauce.
br>Place fish on a
To prepare the fish for the grill, lightly grease
Score each side of the fish with 3-4 small shallow
ale and cut off the fish head (but keep it aside
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.
iameter around outside of the fish.
In a medium bowl
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
Rinse and drain fish. Score the skin at 1/
th sides of the fish.
Place a
Heat your oven to 180c.
Score the fish through the thicker parts a few times on each side; stuff the garlic slivers into the slits.
Mix together the parsley, preserved lemon, pinenuts, salt and pepper, then add in the oil to make a paste.
Smear this paste inside and on the outside of the fish.
Wrap the fish in a foil parcel and bake in the oven about 30 minutes or until done to 65c. Remove from the oven and allow to rest wrapped in the foil about 5 minutes.
Serve with the juices spooned over.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon olive oil.
Rub remaining olive oil over the fish fillets and place into the baking dish. Season fish with garlic powder, salt, and black pepper; top with minced garlic. Drizzle lime juice over the fish. Arrange lemon slices, tomato slices, onion slices, and bell pepper slices atop the fish. Cover baking dish tightly with aluminum foil.
Bake in preheated oven until fish flakes easily with a fork, 30 to 40 minutes.
Preheat oven to 400\u00b0.
Clean and rinse fish; allow to drain. Sprinkle lightly with salt.
Make stuffing:
Mix together margarine, parsley, dill sprigs, chives, onion and lemon juice. Stuff and wrap each fish separately in aluminum foil, sealing the edges carefully.
Bake 20 minutes.
Unwrap; remove to hot platter. Garnish with parsley and lemon juice or slices.
Bake fish in a deep baking dish in hot oven, covered with foil, for 30 minutes at 425\u00b0.
Make a fine paste of ginger, garlic, green chillies, 1 tsp lemon juice, cilantro and mint leaves.
Mix well 1 tsp lemon juice, 1 tsp olive oil, turmeric powder, red chilli powder and a pinch of salt and season the fish fillets with this mixture.
After 5-6 mins, Coat the fishes with the paste well and wrap each piece in the banana leaves and tie with twines or aluminium foil papers can also be used. Keep them in a steam pan for 20 mins.
Serve with sliced onions and cucumbers seasoned with lemon juice, pepper and salt (optional).