Difference between revisions of "Fish Tacari"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 pint of [[water]] 500ml | * 1 pint of [[water]] 500ml | ||
| − | == | + | == Procedures == |
# Scale, clean and wash fish with [[lime juice]]. | # Scale, clean and wash fish with [[lime juice]]. | ||
# Cut into serving pieces. | # Cut into serving pieces. | ||
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# Serve hot. | # Serve hot. | ||
| − | [[Category:Belizean Meat | + | [[Category:Belizean cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
[[Category:Habanero chile Recipes]] | [[Category:Habanero chile Recipes]] | ||
[[Category:Lime juice Recipes]] | [[Category:Lime juice Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 16:38, 16 July 2012
Ingredients
- 2 lbs fresh fish 900 g
- 1 onion (sliced)
- 1 tsp salt 5 ml
- ½ tsp black pepper 2 ml
- 2 tsp comino 10 ml
- 1 tbsp cooking oil 15 ml
- 1 tbsp lime juice 15 ml
- 2 tbsp yellow ginger 30 ml
- habanero pepper (pierced)
- 1 pint of water 500ml
Procedures
- Scale, clean and wash fish with lime juice.
- Cut into serving pieces.
- Use half the amount of salt and pepper to season fish.
- Brown onions and yellow ginger in a large frying pan or pot with vegetables oil.
- Place the fish in pot or frying pan.
- Add water, lime juice, comino, rest of black pepper.
- Cover and cook for about 10 – 15 minutes.
- Serve hot.
