| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | California | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1 | lb | Firm white fish |
| 1 | lg | Onion |
| 2 | Cloves garlic | |
| 2 | Hot peppers, up to 3 | |
| 1/2 | c | Fresh lemon juice, to 3/4 cup |
INSTRUCTIONS
In a ceramic bowl, place the fish which has been cut into 1/2 inch squares. Dice the onion and finely chop the garlic. Clean the peppers and cut into very small pieces. Cover with fresh lemon juice. Season with salt and pepper. Make sure the lemon juice covers the fish and the vegetables. Refrigerate for at least 8 hours. Serve with crackers as an appetizer before cocktails or as first course on lettuce leaves. To make it easier to slice the fish, freeze it slightly. A glass bowl may be used, but not metal or plastic. Fairfield, California Posted to MC-Recipe Digest V1 #281 Date: Wed, 06 Nov 1996 07:53:45 -0800 From: Gerald Edgerton <jerrye@wizard.com>
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”