15
August
2009

fish with green chilesComments Off

fish with green chiles

Fish with Green Chiles

1 pound flounder or sole filets
1 medium onion, thinly sliced
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon coarsely-round pepper
1 (4 ounce) can chopped green chiles, drained
12 pimento-stuffed olives
1/4 cup dry white wine
1 tablespoon lemon juice

If fish fillets are large, cut into 4 serving pieces.

Place onion in oil in 10-inch nonstick skillet. Place fish on onion; sprinkle with salt and pepper. Spoon chiles over fish; top with olives.

Mix wine and lemon juice; pour over fish. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, about 10 minutes.

Serve with lemon wedges.

Friends are generally of the same sex, for when men and women agree, it is only in the conclusions their reasons are always different. — George Santayana

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    4
    August
    2009

    crispy corn-coated sand dabsComments Off

    crispy corn-coated sand dabs

    Crispy Corn-Coated Sand Dabs

    Sand dabs are found only in the Pacific coastal waters from Alaska to Mexico.

    1/2 cup yellow cornmeal
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    4 sand dabs
    1 cup buttermilk
    Vegetable oil (for deep frying)

    Mix cornmeal with salt and pepper. Dip fish in buttermilk, then coat with cornmeal mixture. Pour oil to a depth of 1 1/2 inches in a skillet. Heat until hot, then add fish. Cook until golden, turning once.

    Garnish with sprigs of watercress or parsley and lemon slices, if desired.

    Travellers from afar can lie with impunity. — French Proverb

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