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Saturday, 19 January 2013

Creole Fish


1½ lbs. fish                         
Salt and pepper
1 lemon                               
½ cup tomato-juice
1 tsp. butter or other fat           
            Grated lemon-rind
Minced onion                    
6 Tbsp. rice
Select fish with firm flesh, clean the skin and rub well with a slice of lemon. Melt the fat, add the onion and the fish, and cook to a golden brown. Season with salt and pepper; add the tomato-juice, a bit of lemon-rind, and the pimiento finely cut. While the fish is cooking, cook the rice until tender. Make a crown of rice on a platter, place the fish in the centre, pour the gravy over it, and garnish with thin slices of lemon.

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