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1993-01-04
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Newsgroups: rec.food.recipes
Distribution: world
From: cathy@seismo.gps.caltech.edu (Cathy Smither)
Date: Fri, 4 Oct 1991 01:11:46 GMT
Subject: FISH: Cathy's Fish and Rice
References: <kemm5gINN9ff@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Healthy fish and chicken recipes
Archive-Name: recipes/fish/cathys-fish+rice
Keywords: recipe fish cathys fish rice
Followup-To: rec.food.cooking
Organization: California Institute of Technology, Pasadena
Approved: aem@mthvax.cs.miami.edu
In article <kemm5gINN9ff@mthvax.cs.miami.edu>
v129mwf7@ubvmsb.cc.buffalo.edu (WHILE YOU WERE OUT... JEN CALLED.) writes:
>I am not a big fan of fish... but the doc says that I have to start
>eating a lot healthier... therefore I am requesting fish recipes that
>don't taste real "fishy". If you have anything for cod, flounder,
>haddock, halibut, perch, pollock, rockfish, or sole... or could make
>any suggestions... I'd really appreciate it.
This is a recipe I made up the other night, when I didn't feel like
going out to the store. It's not exactly haute cuisine, but it tasted
OK, and used common ingredients. It's quick to prepare, and doesn't
taste very fishy since the dominant flavor is the curry powder.
(All measurements are approximate. This made more than enough for
two people)
1/2 pound white fish (I used frozen pollock), cut into cubes
1 small onion, chopped
2-3 cloves garlic
handful of cherry tomatoes, halved
some mushrooms, sliced
flour (for dredging)
oil (for sauteing)
1/2 cup white wine
curry powder
black pepper
cooked rice
Saute the onions in a small amount of oil till they start to soften.
Add the garlic and cook for a few minutes, and then add the mushrooms
and cook for a few minutes more, till they lose their raw look.
Meanwhile, put a few tablespoons of flour and the pepper into a paper
bag and shake the fish cubes in the bag (don't forget to close the
bag!) Remove the fish from the bag, shaking off any excess flour.
When the vegetables are cooked to your liking, remove them from the pan
and set them aside. You could drain them on a paper towel to remove a
bit of the oil, but it's not necessary. Add a little more oil to the
pan, and heat it for a moment. Drop the fish pieces in the oil, and
saute them till them start to turn opaque. Add the vegetables, the
cherry tomatoes & the curry powder, and stir to mix them in. Pour in
the white wine (or other liquid of your choice) and cook down till most
of the liquid has evaporated. Serve over rice.
The thing about this sort of recipe is that you can vary it in
countless ways -- add some bell peppers if you want, or add different
spices. Use soy sauce and call it "Oriental". Add a few hot chile
peppers for more punch.
Catherine Smither cathy@seismo.gps.caltech.edu