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Photo:Fish in White SauceFish in White Sauce Recipe Ingredients

  • 1 cup milk
  • 1 clove garlic, crushed
  • 1/4 cup white wine
  • 1 onion, sliced
  • 3 tbsp flour
  • 1 tsp salt
  • 1 tsp lemon juice
  • 1 dash tabasco or hot pepper sauce
  • 1 tbsp butter
  • 1/2 tsp fresh, chopped thyme

How to Make Fish in White Sauce:

  1. Clean wash and prepare fish for marinating. Then marianate for 2-3 hours by following the recipe for marinating. Then saute seasonings in buttter over heat (do not brown).

  2. When slightly wilted, add milk and salt. Make a thin paste with the flour and white wine in a bowl. Then add paste to milk and cook, stirring all the time until mixture is thick and smooth.
  3. Add drained, seasoned fish fillets and allow to simmer on very low heat for about 15 minutes. Serve immediately garnished with chopped parsley.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Photo:Baked Fish with Breadcrumbs
Baked Fish with Breadcrumbs Ingredients

  • 400g canned cherry tomatoes
  • 2 garlic cloves, finely sliced
  • ½ tsp dried oregano
  • 1 tsp sugar
  • Sea salt and pepper
  • 3 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp olive oil
  • 1kg whole fish, cleaned and fins trimmed
  • 3 tbsp fresh breadcrumbs
  • 100ml white wine or water
  • 1 lemon, quartered

How to Prepare Baked Fish with Breadcrumbs:

  1. To make the sauce, combine tomatoes, garlic, oregano, sugar, salt, pepper, half the parsley and one tablespoon of olive oil in a pan and bring to the boil, stirring. Simmer for 10 minutes, then set aside.
  2. Heat oven to 180C. Pat fish dry with kitchen paper. Place in a baking dish lined with baking paper and coat with remaining olive oil. Spoon tomato sauce over fish. Scatter with breadcrumbs and add wine or water to the pan.
  3. Bake for 30 minutes or until the sauce has “set”. When cooked, the flesh will move easily from the spine at the touch of a knife. Serve with the pan juices, remaining parsley and lemon wedges.

Chef: Chef: Jill Dupleix, Photo: Marina Oliphant, Source: The Sydney Morning Herald

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Photo:Grilled Mackerel with Cucumber and Tomato Salad
Grilled Mackerel with Cucumber and Tomato Salad Ingredients

  • 2 cucumbers, peeled
  • 10 cherry tomatoes, quartered
  • 4 tbsp extra virgin olive oil
  • lemon, juiced
  • 2 tsp good quality balsamic vinegar
  • 2 tbsp apple cider vinegar
  • cup parsley, chopped
  • 4 blue mackerel, filleted, skin left on
  • Salt and pepper

How to Prepare Grilled Mackerel with Cucumber and Tomato Salad:

  1. Cut cucumbers into quarters lengthwise. Chop into segments about five millimeters thick and toss with a few pinches of salt.
  2. Place in a colander over a bowl for 20 minutes so they lose some water, then transfer to a clean cloth and wring out remaining water. In a bowl, mix cucumber with tomatoes, 3 tbsp olive oil, lemon juice, both vinegars and parsley.
  3. Season with salt and pepper to taste. Cut each mackerel fillet down the middle on either side of the bone line, leaving any small bones in that thin strip.
  4. Heat remaining olive oil on a grill or in a pan until it is just smoking. Fry mackerel for 20 seconds each side and serve with salad.

Chef: Steve Manfredi Photo: Marco Del Grande Source: The Sydney Morning Herald

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