GETTING READY 1) Ask the fishmonger to remove the centre bone of the red snapper without separating the two sedes of the fish. Head may be left intact or can be removed. 2) Wash and pat dry the fish. ..

GETTING READY 1) Ask the fishmonger to remove the center bone of the red snapper without separating the two sides of the fish. Head may be left intact or can be removed. 2) Wash and pat dry the fish. 3) In a bowl, ..

GETTING READY 1. Preheat oven to 350°F. MAKING 2. In a bowl combine salt, pepper, orange juice, rind and oil. 3. In an oiled pan place fish pieces in a single layer, pour sauce on top of fish, sprinkle with nutmeg and bake for 20 to 30 minutes. SERVING 4. ..

Heat the oven to 350°F. Place the fish in a greased baking pan. Sprinkle over 2 tablespoons of the lemon juice, then sprinkle over half the caraway seeds, half the sliced chile, and a pinch each of salt and pepper. Turn the fish over and repeat with the ..

MAKING 1 In a 2-quart glass baking dish, arrange fish evenly around the edge. 2 In a 1-cup glass measure, blend orange juice, orange peel, butter, lemon juice, salt, and pepper. 3 Heat for 30 seconds and pour over fish. 4 Cook fish, covered,for 5 to 6 ..

GETTING READY 1. Preheat oven at 190°C/375°F/ Gas Mark 5. MAKING 2. In the bottom of a large greased shallow baking dish or roasting tin layer the sliced potatoes and lemons and dot generously with butter. 3. Layer the potatoes with fish, season with salt ..

Preheat the oven to 180°C/350°F/gas mark 4. Mix together all of the ingredients apart from the fish and the citrus fruit wedges. Make 3 slices on each side of each fish fillet. Now place the fillets in the mixture and refrigerate for at least 30 ..

1. Stuff the gut cavity of each fish with equal portions of coriander. Slash each fish crosswise, 6 times on both sides, to give a lattice effect. Arrange the fish, evenly spaced, on a square or rectangular heatproof dish. 2. Sprinkle the lemon juice, oil, ..

GETTING READY 1) With a sharp knife, lightly score the fish form both sides. 2) Keep the 2 tbsps of fennel aside and chop finely the remaining fennel leaves and stalks. ..

1. In a baking dish large enough to hold all the fish in one layer, combine the ginger, garlic, cilantro, lime juice, tequila (if using), and red pepper flakes. Add the oil and stir to blend. Place the fish in the dish, turning once to coat with the marinade. ..

GETTING READY 1. Prepare red pepper butter by combining the butter with the roasted pepper, chili powder, pepper flakes, and salt. Beat the mixture well by hand till you have a homogenous paste. 2. Shape the butter into a rough log that is approximately 2 ..

1. Grease large shallow roasting pan. Rinse red snapper with running cold water; pat dry with paper towels. Sprinkle fish lightly inside and outside with salt; place fish in pan. 2. Make stuffing: Dice celery stalks and chop onion. In 2-quart saucepan over ..

MAKING 1) In an oven, broil the red peppers for a few minutes or until they blister. Turn them around a few times to cook evenly. 2) Transfer the roasted peppers into a paper bag. Allow it to rest this way for about 15 to 20 minutes. 3) Remove the peppers ..

Remove the base and the outer layer of the leeks. Cut in half lengthwise, then into dice. Rinse thoroughly. Put the onion and leeks into an oval dish, large enough to contain the fish. Add the butter and wine. Cover and microwave on HIGH for 10 minutes. Rinse ..

Rinse fish and pat dry. Place in a lightly buttered baking dish. Make three or four diagonal incisions through the skin along one side of the trout. Insert half a garlic clove and a thin slice of lime into each slit. Scatter sprigs of parsley, tarragon, and ..

GETTING READY 1. Pre-heat the oven to 425°F. 2. Take an 8- X 12-inch oval baking dish and spray it with PAM. Keep aside. 3. Wash the fish and rinse it inside out. 4. Season the cavity of the fish with salt and pepper. 5. With a sharp knife, cut 4 or 5 ..

Preheat the oven to 425 degrees. Have the fish thoroughly cleaned and scaled but leave the head and tail intact. Dry the fish with a paper towel. Sprinkle the rosemary in the cavity of the fish and salt and pepper the outside of the fish generously. Melt the ..