>nutNhoney
>
>Last night I did a whitefish with lemon slices, rosemary sprigs, butter,
>salt and pepper wrapped in tin foil and cooked on the barbeque. I
>stuffed rosemary sprigs and lemon slices in the inside then topped with
>more and added the butter, salt, and pepper. The result was a moist
>fish but the flavourings were almost unnoticeable. How can I do to
>bring out the flavourings when cooking whitefish?

Russian Pickled Whitefish

Recipe Ingredients
4 pieces of whitefish fillet (about, 6 oz each)
1 onion, thinly sliced
1 tbsp mustard
1 tsp whole coriander seed
1 tsp minced garlic
1 cup white wine
1/4 cup vinegar
1/4 cup :water
2 tbsp chopped fresh dill
1 salt and pepper, to taste

Directions

PREHEAT OVEN TO 375F. Place the whitefish in a baking dish just large
enough to hold the fillets comfortably, spread the onions over the
top and set aside. Combine mustard, coriander, garlic, wine, vinegar,
water, dill, salt and pepper in a small pot. Place over high heat,
quickly bring to a boil and pour over the whitefish fillets. Cover
the baking dish and place in the oven for 5 minutes. Remove from the
oven, let cool to room temperature and place in the refrigerator.
Serve chilled.





---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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