Difference between revisions of "Broiled Fish"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 7: | Line 7: | ||
* [[salt]], [[pepper]], or [[chilli powder]] | * [[salt]], [[pepper]], or [[chilli powder]] | ||
| − | == | + | == Procedures == |
# Cut the fish into pieces, after having washed and wiped it dry. | # Cut the fish into pieces, after having washed and wiped it dry. | ||
# Spread small pieces of [[garlic]] as deep as possible into the flesh of fish. | # Spread small pieces of [[garlic]] as deep as possible into the flesh of fish. | ||
| Line 16: | Line 16: | ||
# Serve very hot, fresh off the fire. | # Serve very hot, fresh off the fire. | ||
| − | [[Category:Chadian Meat | + | [[Category:Chadian cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
| − | |||
Latest revision as of 08:08, 14 July 2012
Ingredients
- 6 medium-sized fish
- 2 cloves of garlic
- 2 tablespoons of flour
- 5 tablespoons of oil
- 3 tomatoes
- salt, pepper, or chilli powder
Procedures
- Cut the fish into pieces, after having washed and wiped it dry.
- Spread small pieces of garlic as deep as possible into the flesh of fish.
- Dip the pieces of fish in the flour.
- Heat the oil in a cast iron pan and place the fish in it once the oil is very hot.
- When the pieces are golden brown, add the tomatoes, sliced along the middle, add salt, and the other spices, and cover the pan.
- Let it simmer at low temperature for about 40 minutes. Check to see when it is ready, and add a few spoonfuls of water if necessary.
- Serve very hot, fresh off the fire.
