|Flavoring with Chiles|
|by Clare Gordon Smith|
Chiles are established kitchen basics the world over whether fresh, dried, powdered, or pureed.
1 - 10 of 741 for whole whiting fish
In a bowl, ... cheese dressing. Add fish, add remaining ... dressing, covering top of fish. Bake at 350°F for 45 to 40 minutes. Serve over seaweed or rice.
Place steamer rack ... minutes or until white fish flakes when tested ... of platter and flank with vegetables and garnish with lemon slices and parsley.
Heat oven 350. Rub fish with butter. Place ... Top with salt, white pepper and butter. ... flakes with fork. (Dried herbs may be used for fresh, if needed.)
Place white fish in well buttered ... degrees for 20 to 25 minutes. Sprinkle cheese over top and turn broiler on just long enough to brown the cheese lightly.
Make 4 or ... each side of fish. Brush fish ... both sides. When fish is done, put on serving platter and pour remaining mixture over fish. Serves 3 to 4.
Preheat oven to 350 degrees. Place fish in a 9 ... Bake 25 to 30 minutes or until fish flakes with fork. Note: Dried herbs may be substituted for fresh.
Melt butter in ... minced shallots. Arrange fish over shallots. Cover ... minutes. Add sauce to fish on platter. Garnish with parsley. Makes 4-6 servings.
Cut soybean cheese into small pieces. Clean fish; cut into ... for 5 minutes. Do not stir. Drop in fish and continue cooking 10 minutes more. Serve hot.
Place in a ... the rest of the butter and salt. Serve with Loot fish. Loot fish and potatoes are spiced at the table with salt and freshly ground allspice.
Clean fish and pound to ... degrees for 30 minutes or until fish turns golden brown. NOTE: If you prefer, stuffed fish can be pan fried instead of roasted.
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