Brush the fish with butter and dredge in the Cajun-Creole Rub to coat well. Rotate the fish in the Flat Standard Basket for 15 to 20 minutes or until just cooked

GETTING READY 1. Use a sharp fish scaling knife to scrape scales from the red mullet and cut off the fins leaving the head and tail. 2. Slit each fish down the belly, and clean out the offal. Reserve the liver. 3. Wash well and pat dry on paper toweling. 4. ..

1. Rinse the fish and pat dry on absorbent kitchen paper. Season inside and out and place in a shallow dish. Spoon over the sherry and set aside. 2. Meanwhile, make the stuffing. Carefully halve, deseed and finely chop the chilli. Place in a small bowl. 3. ..

GETTING READY 1. Preheat oven to 350*F. 2. Wash and dry fish thoroughly. MAKING 3. In a bowl, make a mixture by combining together butter, lemon juice, fennel seeds, garlic, tarragon and salt. 4. Spread the butter evenly over fish fillets. 5. Roll them up and ..

GETTING READY 1) Preheat the broiler. MAKING 2) Mango and Vidalia Onion Salsa : In a bowl, combine the mango, onion, mint and lemon juice together; mix thoroughly. 3) Season with the salt, pepper and sugar to taste. 4) Keep aside for 1 hour for the flavors ..

For the salmon, mix garlic, olive oil, salt, and white pepper together and rub over salmon. Wrap each fillet in a cabbage leaf. Refrigerate 30 minutes. Preheat oven to 400°F (190°C). Butter a baking dish and place salmon fillets so as not to touch. Pour ..

1. In a medium saucepan, combine the wine, shallot, and bell pepper. Boil uncovered over high heat until no more than 2 tablespoons of liquid remain in the pan, about 10 minutes. Remove from the heat and set aside to cool slightly. 2. Meanwhile, cut the fish ..

Thaw frozen fish. In covered pan cook potatoes in enough boiling salted water to cover for about 15 minutes or till nearly tender; drain. When cool enough to handle, peel and set aside. Combine flour, salt, and pepper. Coat fish fillets on both sides with ..

GETTING READY 1) Preheat the oven to 350°F. 2) Wipe out the red snapper steaks with a damp cloth and sprinkle both sides with salt and pepper. 3) In a shallow baking dish, apply 2 tablespoons melted butter and place the fish. MAKING 4) Top the red snapper ..

1 ln a small bowl, combine the soy sauce, oil, ginger, garlic powder, sherry, and black pepper. Lay the fillets, skin side down, on a large plate and rub 1 teaspoon of the mixture into the flesh side of each fillet. 2 In a heavy 10-inch skillet, combine the ..

GETTING READY 1) Preheat the oven to 400°F. 2) Clean the red snapper and split open with the head portion intact. MAKING 3) In a skillet, saute the onion, green pepper and garlic in 3 tablespoons bacon fat for 5 minutes. 4) Stir in the bread crumbs and ..

MAKING 1) In a bowl mix all the salsa ingredients. 2) Chill the mixture for 30 minutes till 1 hour. 3) In a large nonstick skillet, heat the oil over moderate high heat till hot. 4) Add fish and sauté for 3 to 4 minutes till cooked through. 5) Sprinkle lemon ..

Make an aluminum foil pan large enough to hold fish. Brush surface of foil pan well with melted butter, margarine or oil. Cut head and tail from fish, if desired. Clean fish, dram and dry with paper towels. Place fish on pan. Combine lemon juice, ..

GETTING READY 1. Under running cold water rinse the fish, pat dry with absorbent kitchen paper and keep aside. 2. Rub the fish with half of the lime or lemon juice and 1 teaspoon of the salt. MAKING 3. In a lightly oiled heavy frying pan place with the skin ..

GETTING READY 1. Prepare the fish by rinsing it under cold running water and then pat drying it using absorbent kitchen paper. MAKING 2. Coat the fish with lemon extract or using cut half of a whole lemon along with one teaspoon of salt. 3. Then, lightly ..

MAKING 1) To prepare tarragon butter : In a saucepan,mix together vinegar and white wine. 2) Allow the mixture to boil and reduce the liquid to a third of the volume. 3) Remove the saucepan from heat and whisk in butter, 1 tablespoon at a time, until it ..