| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Nile Perch; (in Israel, usually frozen in approximately 1 kilo pieces) |
|
|
Lemon juice; as needed |
|
|
Salt; as needed |
|
|
Onions; to your taste |
|
|
Dried basil; to your taste |
|
|
Lots of peppers |
| 1 |
cn |
(800 gram) crushed tomatoes |
INSTRUCTIONS
Source: Sonia, my friend
The night before,
1)defrost the fish and soak overnite in a pan with lemon juice and salt on
it. try to turn over. This process gets the "fishy" taste out. i doubted it
but it worked. it could also work with whiting fish.
2)Roast the peppers. Cut them in 1/2, take out seeds, broil on high. when
they look like they are done, you can leave them overnite in the oven. some
people put them in a plastic bag. Peel the skin off and the taste is very
sweet.
3)Fry the onions and add the basil. Make sure they are really fried. slice
up the peppers into strips and add to the frying onions. Fry a little
longer and add the can of crushed tomatoes. Let it saute for a while.
4)Rinse off the fish. Put into a baking pan and pour the sauce over the
fish. Bake at 375 degrees Fahrenheit for no 45 minutes to 1 hour. No longer
than 1 hour.
Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@gezernet.co.il> on
Feb 09, 1999, converted by MM_Buster v2.0l.
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