Fish for supper

[Nicos]

Can we tave a thread for us oldies to explain all these abreviations please ??

[Mrs Dobby]

Lol Nicos! Its the first letters of the following phrase, used on t'internet as a quick way of saying you were laughing a lot, more that Laughs out loud! (Lol)

Actually means -

Roll On The Floor Laughing My Wide Fat Ass Off!

[Nicos]

lol !

[Sunbeam]

Halibut (or whatever) baked with butter and a little lemon juice and mash spuds - a deconstructed fish pie (ie too lazy to put it together!) and it goes without saying - PEAS!

[bubblewrap]

"How can a woman be expected to be happy with a man who insists on treating her as if she were a perfectly normal human being.”


Love the signature Sunbeam -
Strangely strange but oddly normal !

[Sunbeam]

Oscar Wilde - Wrote some quite good stuff, and obviously had a thorough understanding of the workings of the female mind!!

[mapcr77]

Fish Veracruz (Mexican recipe)

1 whole red snapper
4 plum tomatoes
½ cup freshly made tomato puree (water, tomatoes & a dash of olive oil)
12 green olives, whole
8 green olives pitted and crushed
6 pickled green chillies (i.e. Bevelini brand ones)
1 onion, sliced
2 bay leaves
2 pinch of oregano
1 pinch of mint
1 tablespoon capers
Parsley
Oil
Salt

For the marinade:
3 cloves of garlic, chopped
Juice of two limes
4 tablespoons water
1 pinch of clove
1 pinch of pepper


1. Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper and pour over the garlic and lime marinade. Allow the marinade to penetrate the fish for half an hour.

2. Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on both sides. Add a splash of broth and begin to add your ingredients. Firstly, the onion, then the bay leaves and the pinches of oregano and mint.

3. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. The pickled chillies are then added, with crushed olives and capers. Season with salt and continue simmering for 15 minutes.

4. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.



P.S. This can be done with pretty much any sort of fish -trout is lovely-, and you can use fillets instead of the whole fish.