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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Yemeni Fish, Main dish 6 Servings

INGREDIENTS

1/2 c Oil
4 lb Firm-fleshed white fish filleted
3 c Onions; chopped
1 1/2 c Milk
1 1/2 ts Each salt and pepper
1/2 c Pernod

INSTRUCTIONS

Heat oil in a large skillet; saute the fish on both sides. Remove fish to a
large baking dish.
Saute onions in the same skillet over low heat until golden, adding more
oil if necessary.  Stir in the milk, salt and pepper; blend well. Over low
heat, bring the sauce to a boil. Stir in Pernod; continue to simmer for 5
minutes.  Pour sauce over the fish in the baking dish; bake at 350 F for 10
minutes.
Yield: 6 to 8 servings.
From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988.  Pg. 183. ISBN 0-8050-0394-0. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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