|
| Home
-> [Entrees, Fish, Seafood] -> [Pernod fish Recipe] |
| |
| |
Pernod fish
|
| Artist: |
_ |
| Categories: |
Entrees, Fish, Seafood |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1/2
| cup | Oil | | 4
| lbs | Firm-fleshed white fish | | | -- filleted | | 3
| cup | Onions, chopped | | 1 1/2
| cup | Milk | | 1 1/2
| tsp | Each salt and pepper | | 1/2
| cup | Pernod |
|
Procedures:
| 1 | Heat oil in a large skillet; saute the fish on both sides. | | 2 | Remove fish to a large baking dish. | | 3 | saute onions in the same skillet over low heat until golden, adding more oil if necessary. | | 4 | Stir in the milk, salt and pepper; blend well. | | 5 | Over low heat, bring the sauce to a boil. | | 6 | Stir in pernod; continue to simmer for 5 minutes. | | 7 | Pour sauce over the fish in the baking dish; bake at 350°F for 10 minutes. | | 8 | yield: 6 to 8 servings. | | 9 | from _the yemenite cookbook_ by zion levi and hani agabria. | | 10 | New york: seaver books, 198Pg. | | 11 | 18Isbn 0-8050-0394-0 |
|
|
|
| |
| |
| |
|
|
|
|
|
|