Fish La Katanga from the kitchen of: / de la cocina de: | | Prep time / Tiempo de preparación: 15 mins Cook time / Tiempo de cocción: 120 mins Makes/Servings / Porciones: 3 # of Comments / # de Comentarios: 5 Read or Post a comment under recipe / Leído o fije un comentario bajo receta | Ingredients / Ingredientes 2 Slices Red Snapper washed with lime
1 Small Onion (Finely Chopped)
2 Cloves Garlic (Chopped)
2 Cups Grace Coconut Milk
2 tbsp Butter or Margarine
2 Large Lime
¼ tsp Malher Black Pepper
1 tbsp Malher Consome
2oz Grated Cheese
1 tbsp Parsley Preparation / Preparación Wash fish with lime juice and put aside. Melt butter and cook garlic until brown,
remove from pan. Add onion and cook on low heat. Add Grace Coconut Milk Liquid.
Season fish fillets with Malher Black Pepper and Malher Consome. Squeeze
lime juice over the fish. Place fish in a pan and cover for 5 minutes. Add cheese
and cook until cheese is melted for an additional 5 minutes. Serve hot with Grace
Coconut white rice. Garnish with parsley and lime. Add Grace Habanero Pepper
Sauce and enjoy.
Clicks / clics: 2055
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Comments
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New Comment
If fish is raw, it needs to be baked at least one hour, and if it's boiling it at least twenty mi utes.
Submitted on 7/5/2011 10:30:32 PM by Anonymous
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i make party from your stuff lol
why we did not have d other yus juice packs like mandarine /tambran at the fest?
Submitted on 9/19/2010 1:56:35 AM by maureen garnett
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New Comment
At what temperature should the fish be cook?
Is it really 120 minutes, that is 2 hours.
Submitted on 8/28/2010 6:57:44 PM by Anonymous
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New Comment
New CommentThis seems to be a delicious recipe, will be trying it soon.
Submitted on 8/20/2010 7:56:36 PM by AnonymousDarius Martinez
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