| 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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