You'll Need:Ingredients: 4 large tomatoes, 8 small sole fillets, salt & pepper, 3oz butter, 1 garlic clove crushed, 3 tablespoons chopped parsley, 1 cup white wine. Procedures : Cut each tomato in half and scoop out the seeds and central pulp. Sprinkle with salt and leave upside down to drain. Season the fish and roll them up. Fit one rolled-up fillet in each tomato half and place in a buttered … [Read more...]
Jumbo Shrimps With Herb Butter Sauce
You'll Need: 4 - 6 jumbo shrimps per person 2 sticks of butter, finley chopped parsley, dill, basil, chives and garlic, a few drops of tabasco, worchester sauce, paprika, pepper, 1 teaspoon tomatopaste, 1 teaspoon limejuice. Procedures : Clean shrimps and salt a bit, grill until crisp. Place on dish and keep warm, Melt butter in sauce pan, add all the ingredients simmer on low heat for a minute … [Read more...]
Red Snapper w/Red Wine & Green Pepper Sauce
You'll Need: 4 fillets of red snapper, 1 cup red wine, 1/2 cup cream, green pepper corns, salt, 1 tablespoon cornstarch, butter. Procedures : Brown fish slightly on both sides, place on plate & keep warm. Bring wine to a boil for 1 minute, add cream and peppercorns stir until boil, add cornstarch stir until sauce starts to thicken. Pour sauce over fish and serve with rice or boiled potatoes. … [Read more...]
Baked Bluefish
You'll Need:2 1/2 pounds bluefish fillet(s) 1 (8 ounce) container herb-seasoned dry bread stuffing mix 1 1/2 cups boiling water 1/2 cup butter, melted salt and pepper to taste 2 tablespoons butter, melted 1/2 cup minced onion 4 sprigs fresh dill weed Procedures : Preheat oven to 500 degrees F (260 degrees C). Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle … [Read more...]
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