Simmer for 5-7 minutes until the sauce thickens slightly. If the sauce is not enough, add more hot water and continue to mix using a pouring motion to baste the fish. Do not stir fish, using a spoon occasionally pour sauce over fish. Add fried fish, bring to a simmer and cover pot. Taste and season with more salt and pepper as required.Ĩ. Bring to boil, reduce heat and simmer for 5 mins. Add 3 cups hot water (or enough to cover fish), ochroes and reserved marinade. Add ketchup, green seasoning, carrot, onion, hot pepper, parsley, bell pepper, tomatoes, salt and black pepper and cook for 3-5 mins, stirring.ħ. Optional Step: Add brown sugar and allow it to bubble, froth, darken(not black) and expand.Ħ. If you wish to use the same pot, once the oil is cool, pour out oil leaving 4 tbs.ĥ. Heat oil in a separate heavy bottomed pot over medium heat. Remove fried fish to a paper towel lined tray or place on a rack over a sheet pan to drain excess oil.Ĥ. Do not overcrowd pan and save the marinade from the bowl/bag. Lightly dust fish with flour, shaking off excess, and fry until golden brown on both sides, about 4-5 mins per side. Heat 1 inch oil in a 12 inch skillet over medium heat. When ready to fry, bring fish to room temperature. Marinate for a few hours or overnight in the fridge.ģ. Place fish in a bowl or resealable bag and season with green seasoning, salt and pepper. Wash fish quickly using the juice of 1 lemon squeezed into a bowl of cold water, to remove freshness. ½ cup scallion, cilantro or parsley, finely choppedġ. A simple side salad will also be delicious.This hearty stew can be made with any firm flesh fish such as king fish, croaker, red snapper or halibut.Ģ lbs fish, carite, king fish, red snapper or other firm fish (5 pieces) Chunky fish fingers with cheat’s lemon aioliįish is delicious with a variety of side dishes but I always love it with rice, crispy potatoes or vegetables.You know it’s cooked when the fish flakes easily and the flesh is opaque. Cooking time will depend on size and thickness of fillets. In a 200✬/400✯ pre-heated oven, fish fillets should take no longer than 10-12 minutes to cook. How long should you cook fish in the oven? Most fish varieties bake very well but for this recipe any white fish will work. Bake in a pre-heated oven until the fish and asparagus are cooked through and fork tender, approximately 12-15 minutes. Pour the lemon butter sauce over the fish and asparagus and season with salt and pepper. Thyme is an herb whose small leaves grow on clusters of thin stems. The humidity in Hawaii is also relatively high, which helps to keep the soil moist and helps the thyme to grow. The average temperature in Hawaii is between 70 and 85 degrees Fahrenheit. Place fish fillets and asparagus (green beans, sugar snap peas or broccoli can be substituted). Hawaii’s Climate Hawaii has a tropical climate, which is perfect for growing thyme. Bake the fish: Line a sheet pan or baking dish with parchment paper.Cook for 2-3 minutes until the sauce is fragrant then set aside. Wash fish quickly using the juice of 1 lemon squeezed into a bowl of cold water, to remove freshness. Make the lemon butter: Add butter, garlic and a few tablespoons of lemon juice to a saucepan and bring to a simmer.Green beans, broccoli, sugar snap peas can all be used instead. Thyme is a small low-growing shrub and is commonly cultivated as an annual, though it can persist as an evergreen perennial in warm climates. Oregano, thyme, rosemary, parsley and dill are all delicious with fish. I prefer using a flaky white fish like hake or cod but tilapia, haddock, halibut, etc. The fish is of course the star of the show. This baked fish recipe needs only a handful of ingredients.
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