Difference between revisions of "Broiled Fish"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Chadian ([^cC])(.*)\]\]" to "Category:Chadian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[salt]], [[pepper]], or [[chilli powder]] | * [[salt]], [[pepper]], or [[chilli powder]] | ||
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# Cut the fish into pieces, after having washed and wiped it dry. | # Cut the fish into pieces, after having washed and wiped it dry. | ||
# Spread small pieces of [[garlic]] as deep as possible into the flesh of fish. | # Spread small pieces of [[garlic]] as deep as possible into the flesh of fish. | ||
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[[Category:Chadian cuisine]] | [[Category:Chadian cuisine]] | ||
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[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
Latest revision as of 08:08, 14 July 2012
Ingredients
- 6 medium-sized fish
- 2 cloves of garlic
- 2 tablespoons of flour
- 5 tablespoons of oil
- 3 tomatoes
- salt, pepper, or chilli powder
Procedures
- Cut the fish into pieces, after having washed and wiped it dry.
- Spread small pieces of garlic as deep as possible into the flesh of fish.
- Dip the pieces of fish in the flour.
- Heat the oil in a cast iron pan and place the fish in it once the oil is very hot.
- When the pieces are golden brown, add the tomatoes, sliced along the middle, add salt, and the other spices, and cover the pan.
- Let it simmer at low temperature for about 40 minutes. Check to see when it is ready, and add a few spoonfuls of water if necessary.
- Serve very hot, fresh off the fire.
