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10 to 12 fresh sage leaves |
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| Freshly ground pepper, to taste | ¾ to 1 pound salmon | 1 lemon, quartered, for garnish |
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Arrange sage leaves in steamer basket and place salmon, skin side down, on top of them. |
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Steam 10 to 15 minutes, until salmon is pale in color and flakes easily. |
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Remove to serving platter, season with freshly ground pepper, and garnish with lemon wedges. |
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| 1 whole bay leaf | 1 ½ to 2 pounds mahi mahi or sea bass | 2 tablespoons curry powder | 8 ounces coconut milk | ¼ cup desiccated coconut | ½ cup water | 4 ounces pineapple chunks | 3 cloves garlic, crushed | Salt and pepper, to taste |
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In skillet, heat sesame oil and brown fish on both sides. Remove fish and set aside. |
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In same skillet, mix coconut milk, water, garlic, and bay leaf and cook over medium heat for about 10 minutes. |
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Add curry powder, desiccated coconut, and pineapple chunks and mix well. |
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Return fish to skillet, add salt and pepper to taste, and continue to cook for 5 to 10 minutes. |
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