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Results 31 - 40 of 70 for the grouper
Place fish in 9 x 13 inch greased baking dish; pour wine over fish. Refrigerate 30 minutes, turning once after 15 minutes. Saute onion, ...
32. CEVICHE
Remove skin and bones from fish and slice, no more than 1/4 inch thick. Cut again into 3/4 inch long pieces. Place in a glass bowl and add ...
Combine mayonnaise, water, juice, and rind in a shallow bowl; stir well. Dip fish in mayonnaise mixture, and dredge in bread crumbs. Place ...
Saute onion and celery in melted butter, add salt and lemon pepper. Mix all ingredients together. Soak fish in melted butter, stuff; top ...
35. CONCH FISH BALLS
Put conchs, fish, shrimps, onion, celery, pimiento and bread through a food grinder with a fine blade. Stir mixture with a spoon until well ...
36. CEVICHE
Dip fish and other seafoods in boiling water and remove any bones/shells. Put fish in non-aluminum bowl and cover with lime/lemon juices ...
37. CEVICHE
Cut fish fillets into bite-size ... cooking fish. Add the remaining ingredients and let ingredients ... away. Suggest you serve with crackers.
38. CREOLE FISH
(Optional - to cover pieces ... Pour over fish the tomato-green chilies mixture. Cover with ... degrees. Serve fish over cooked rice. Serves 4.
39. BUSY DAY FISH
Cut fillets into serving size portions. Combine sour cream and onion soup mix. Combine bread crumbs, cheese, parsley and paprika. Dip fish ...
40. BOUILLABAISSE
Make a fish stock from the bones of the fish. Cook ... Adjust seasoning. Toast some sliced French bread and rub with garlic. Serve immediately.
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