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Creole Boiled Fish |
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| 2 - 3 lbs. Fish, whole or fillet | 1 tsp. Thyme |
| 1 qt. Boiling Water | 1 Carrot, sliced thin |
| 1 clove Garlic or sliced Onion | 1 Bay Leaf |
| 1/4 cup Celery leaves, chopped | 1 tsp. Salt |
| 2 Tbl. White Vinegar or Lemon Juice | |
| For fish select lean cuts such as Red Snapper, Halibut, Pike, Bass or Cod.
Wash fish and wipe with a damp cloth. Tie entire fish with a string and put in a wire basket. Add remaining ingredients to boiling water and simmer for 10 minutes. Add fish to pot and boil for 15 - 20 minutes or until fish pulls easily from bone. Remove fish and drain. (Red Snapper Butter Sauce works well.) |
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