On Thu, 23 Sep 2010 05:49:45 GMT, Aussie
> wrote:

>sf > wrote in
:
>
>> On Thu, 23 Sep 2010 01:24:18 GMT, Aussie
>> > wrote:
>>
>>>Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and
>cumin,
>>>and sprinkled with chopped fresh dill.
>>>
>>>
>>>The SO liked it, she said it all went well together :-)
>>>
>>>
>>>http://tinypic.com/m/dce98j/3
>>
>> That looks very tasty, Peter. Did you already post a recipe link?
>>
>
>Thanks.
>
>No recipe per-se..... it was a combination of several and I deleted some
>things and added some extras..... as usual :-)
>
>Basically, the tomato 'sauce' is a can of crushed tomatos which were added
>to some shallots and zuchinni and a couple cloves of garlic that I had
>sauteed for a couple of minutes in some EVOO. After I added the can of
>tomatos, I also added a teaspoon (and a good pinch) of cumin powder (to
>taste/smell), mixed it all together and just had it simmering away
>(reducing the liquid) while I cooked the fish.
>
>Season the fish with some salt (and press it in) then coat in flour that I
>had seasoned with ground pepper.
>
>Get some Olive oil and a glob of butter bubbling away in a hot frypan,
>cook the fish and put it on top of the tomato mix, then chop some fresh
>dill and throw on top.

TY. That's easy enough.

--
I love cooking with wine.
Sometimes I even put it in the food.