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Editions Exbrayat
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Boiled Fish with Creole Sauce
Servings:
2 - 3
Ingredients:
- 500g red snapper or other white fish
- 2 or 3 lemons
- garlic
- salt
- 4 or 5 chives
- 2 or 3 tomatoes
- thyme
- 1 small piece hot pepper
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Method:
Clean the fish and cut it into several pieces. Marinate for about 1
hour in a mixture of lemon juice, hot pepper, garlic, and salt.
Lightly fry the chopped chives and tomatoes (peeled and seeded) in hot
oil. Add the marinated fish. Brown on both sides.
Cover with water and add the thyme and hot pepper. Cover and simmer for 15
to 20 minutes. Top with two cloves of crushed garlic mixed with the juice
of 1 lemon. Serve hot.
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