Pernod Fish Recipe


Ingredients

1/2 cup oil
4 lb firm-fleshed white fish - filleted
3 cup onions, chopped
1 1/2 cup milk
1 1/2 tsp each salt and pepper
1/2 cup pernod


Directions

Heat oil in a large skillet; saute the fish on both sides. Remove
fish to a large baking dish.

Saute onions in the same skillet over low heat until golden, adding
more oil if necessary. Stir in the milk, salt and pepper; blend
well. Over low heat, bring the sauce to a boil. Stir in Pernod;
continue to simmer for 5 minutes. Pour sauce over the fish in the
baking dish; bake at 350 F for 10 minutes.

Yield: 6 to 8 servings.

From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 183. ISBN 0-8050-0394-0. Posted by Cathy
Harned.


Servings: 6 servings

 

 

Pernod Fish Recipe brought to you by Recipe Ideas


Categories: Fish; Seafood


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