| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood, Diabetic, Xxcarol |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Hapu'upu'u (Sea Bass fillet) |
| 1 |
tb |
Oil |
| 2 |
tb |
Butter |
| 1 |
|
Large carrot |
| 1 |
|
Large onion |
| 2 |
|
Stalks celery |
| 5 |
|
Sprigs parsley |
| 1 |
ts |
Fresh thyme or 1/2 ts dried |
| 1/4 |
ts |
Dried rosemary |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Pepper |
| 2 |
|
Cloves garlic |
| 2 |
c |
Fish stock or chicken stock |
| 2 |
ts |
Cornstarch |
| 1 |
tb |
Water |
| 2 |
|
Juice of lemons |
| 1 |
tb |
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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