| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Diabetic, Seafood, Xxcarol | 6 | Servings | |
INGREDIENTS
| 2 | lb | Hapu'upu'u, Sea Bass fillet |
| 1 | T | Oil |
| 2 | T | Butter |
| 1 | Large carrot | |
| 1 | Large onion | |
| 2 | Stalks celery | |
| 5 | Sprigs parsley | |
| 1 | t | Fresh thyme or 1/2 ts dried |
| 1/4 | t | Dried rosemary |
| 1 | Bay leaf | |
| 1/2 | t | Pepper |
| 2 | Cloves garlic | |
| 2 | c | Fish stock or chicken stock |
| 2 | t | Cornstarch |
| 1 | T | Water |
| 2 | Juice of lemons | |
| 1 | T | Minced parsley |
INSTRUCTIONS
Chop all veggies thin and cut fish to 1 1/2 inch cubes. Heat oil and butter in large stick-free pan, adding herbs and spices to top. cook lightly then add stock and bring to a boil. Add fish to boiling liquid and cover. Cook 15 mins on 'simmer'. Remove fish and strain veggies. Serve veggies to side of fish. Add cornstarch to liquid and bring to boil. Let it thicken and pour over fish. Add lemon juice and parsley for looks. From: xxcarol Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 14, 98
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