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Page 364
Steamed Salmon and Sage
10 to 12 fresh sage leaves
Freshly ground pepper, to taste
¾ to 1 pound salmon1 lemon, quartered, for garnish

Arrange sage leaves in steamer basket and place salmon, skin side down, on top of them.
Steam 10 to 15 minutes, until salmon is pale in color and flakes easily.
Remove to serving platter, season with freshly ground pepper, and garnish with lemon wedges.
Serves 3 to 4.
Curried Fish
¼ cup sesame oil
1 whole bay leaf
1 ½ to 2 pounds mahi mahi or sea bass2 tablespoons curry powder
8 ounces coconut milk¼ cup desiccated coconut
½ cup water4 ounces pineapple chunks
3 cloves garlic, crushedSalt and pepper, to taste

In skillet, heat sesame oil and brown fish on both sides. Remove fish and set aside.
In same skillet, mix coconut milk, water, garlic, and bay leaf and cook over medium heat for about 10 minutes.
Add curry powder, desiccated coconut, and pineapple chunks and mix well.
Return fish to skillet, add salt and pepper to taste, and continue to cook for 5 to 10 minutes.
Serve with rice.
Serves 4 as a main dish.

 
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