< previous page | page_364 | next page >
Page 364
| Steamed Salmon and Sage |
| 10 to 12 fresh sage leaves |
| Freshly ground pepper, to taste
¾ to 1 pound salmon | 1 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 bass | 2 tablespoons curry powder
8 ounces coconut milk | ¼ cup desiccated coconut
½ cup water | 4 ounces pineapple chunks
3 cloves garlic, crushed | Salt 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. |
< previous page | page_364 | next page >

If you like this book, buy it!