HALLOWEEN BANQUET - DAY 4 - THE FISH
FROM LES RECETTES PRIVEES DE WILHELMINE
Now, we come to the fish course. There were a couple of recipes I really liked the sound of. And Soupe des Poissons as it’s made in Marseille is my absolute all-time favorite. Unfortunately, some of the fish they use to make it is not obtainable here, and again, I was up against a bunch of weird ingredients.
But then I came across a recipe given to Wilhelmine by a ship’s captain from the South Pacific after she restored his libido to that of a much younger man--apparently the cabin boy had been complaining about his captain’s waning interest and the poor man was desperate for a remedy to cure the problem.
I prefer tilapia over sole, it’s not so dry. Anyway, enjoy,
Christiane FranceCool mysteries and hot romance - http://www.chrisgrover.ca
TILAPIA A LA PHILIPPINES
Approx. 1 lb. of Tilapia filets, fresh or frozen, provided they’ve been boned and skinned. (If you can’t find Tilapia, sole can be substituted)
Place fish in greased, ovenproof dish. Sprinkle with about a tablespoon of canola oil, 1-2 tablespoons of fresh lime juice, and a tablespoon each of chopped garlic and fresh gingerroot.
Bake in a preheated 375 degree oven for about 20 mins. Or until fish flakes when tested with a fork.
Serve with rice, a green salad, and either mango or pineapple salsa.