* Crossposted from: National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Fish with Vegetables
 Categories: Fish, Main dish
      Yield: 6 Servings
 
      1    Whole red snapper (2 lb)
           -=OR=-
           -Whole sea bass or fillets
           Salt, pepper
  2 1/2    Lemons; halved
      1 bn Fresh fennel leaves or
      2 ts Fennel seeds
    1/2 c  Butter or margarine
      1    Onion; thinly sliced
      2 md Potatoes; peeled
           -and very thinly sliced
      2    Tomatoes
           - peeled and quartered
    1/2 c  White wine
      3 tb Pernod
           Parsley; chopped
 
  Season fish inside and out with salt and pepper to taste and juice of
  1/2 lemon. If fillets are used, sprinkle both sides with salt, pepper
  and lemon juice. Place fennel leaves or seeds inside fish or sprinkle
  over fillets. Melt butter in large skillet. Brown fish on both sides.
  Transfer fish and juices to 13- x 9-inch baking pan. Arrange onion
  and potato slices around fish and bake at 375F 30 minutes. Add
  tomatoes, pour wine over fish and sprinkle with Pernod. Bake 10
  minutes longer or until fish flakes easily with fork and potatoes are
  done. Serve from baking dish or arrange fish on large platter with
  tomatoes, potatoes and onions. Pour juices over fish and sprinkle
  with parsley. Garnish with remaining lemon halves.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Fish, Swahilistyle
 Categories: Seafood, Main dish
      Yield: 1 Serving
 
           Cooking oil
      1 sm Green pepper; chopped
      1 md Tomato; chopped
      1 sm Onion; chopped
      1    Kenya chile or jalapeno;
           - chopped fine
      2 ts Cornstarch
    3/4 c  Coconut milk *
    3/4 c  Fish stock
      1 ts Turmeric powder or mild
           - curry powder
           Salt and pepper
      7 oz TO 8 oz fish fillet
           Juice of 1 lime
 
  Heat Scale: Hot
  
  1. Preheat oven to 350x F. 2. Heat a couple of tablespoons of cooking
  oil in an ovenproof frying pan over medium heat, and fry vegetables
  (including chile) until just cooked. Lower heat. 3. Add cornstarch,
  coconut milk, fish stock and turmeric and cook slowly until
  thickened. 4. Season to taste with salt and pepper. 5. Place fish
  filet in pan, cover with sauce and sprinkle with lime juice. 6. Bake
  in oven for 15 or 20 minutes until fish is cooked. Serve with Coconut
  Rice.
  
  Coconut Rice - Make rice as usual, but substitute coconut milk (light
  or heavy, depending on your preference) for half the water.  When the
  rice is nearly dry, cover tightly and turn heat very low to steam
  finish the rice for 5 to 10 minutes.  Coconut Rice can be served with
  chicken or fish.
  
  NOTE: Swahili cooking involves heavy use of local ingredients, such as
  coconut milk, tomatoes and chiles.  Tamarind pulp would normally be
  used as a tangy ingredient to cut the heaviness of coconut milk, but
  lime is an adequate substitute and is commonly used.  As a variation,
  make the sauce ahead and serve with a grilled whole fish.
  
  Coconut milk can be obtained in supermarkets with Asian food
  sections. Do not buy the sweetened variety.  Thick coconut milk can
  be easily made by putting one cup of hot water and one cup of chopped
  coconut flesh into a blender.  Blend at high speed until reduced to a
  smooth puree. A better result comes from the traditional method: Pour
  1 cup of hot water over one cup of grated coconut flesh (unsweetened
  desicated coconut can be substitued).  Let mixture stand for up to 2
  hours, then squeeze coconut with fingers to extract juices. Strain
  the mixture. To make thin coconut milk:  repeat the procedure with
  the already squeezed coconut flesh.
  
 
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... Sincerely yours Gigi
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