Fried Stuffed Sardine with Parsley and Cheese
6 large size sardines
1 bunch chopped parsley
1 large chopped onion
3 tablespoons grated white cheese
3 tablespoons cream cheese
2 tablespoons grated mozzarella cheese
1 cup seasoned flour
1 cup bread crumb or crushed corn flakes
3 tablespoons grated parmesan cheese
4 tablespoons milk
3 teaspoons oil
1 cup chopped parsley to laid it on platter
5 slices of lemon
Oil for frying
Salt and pepper
Clean and wash the sardine very good. Cut the head. You can cut the tail if you like.
In a medium or large bowl add chopped parsley, onions, cheese, and salt and pepper.
Mix all ingredients together. Fill each sardine with this stuffing.
Dip the each sardine one at time into a shallow bowl of seasoned flour. And have two other bowls.
In the first bowl put eggs and beat it slightly diluted with milk and oil, stir these ingredients together with 8 strokes.
In the second bowl put bread crumb and parmesan cheese, mix it together.
Toss each sardine in flour then in egg mixture, then bread crumbs or corn flakes.
Handle the sardine very gently; place it on the rack to dry.
In a deep frying pan heat the oil on high heat, fry sardine in hot oil. Or electric frying pan.
Remove the fried sardines from oil and place it on absorbent paper or on a kitchen towel to absorb the excess oil. Transfer to a large platter laid with chopped parsley,
Put lemon slices on top.
800 g sardines
¼ cup rice
250 g cooked shrimps or less
3 cloves minced garlic
1 chopped parsley
2 tablespoons grated parmigiano cheese – optional
3 tablespoons olive oil
250 g arca noae or the Noah’s Ark shell
½ teaspoon lemon juice
1 tablespoon lemon peel
Salt and pepper
In a medium saucepan boil the rice in salted water for 10-13 minutes until get little tender then drain the rice and leave it aside.
Clean and wash the sardines very good, cut the head and tail. Make slit in each sardine if it’s two small try to make it little bigger with your finger.
Use10-14 sardines. Keep the rest for stuffing.
Clean, Wash and open the arca noae shells.
Remove the meat from inside.
Cut into small pieces the remaining sardine, arca noae, shrimps, and eggs.
In a large bowl add the drain rice, sardine, shrimps, arca noae, eggs, garlic, parsley and salt and pepper.
Mix all ingredients together; fill each sardine with this stuffing.
Grease baking tray with oil and lay the stuffed sardine on the tray, sprinkle with olive oil.
Bake at 350°F for 15 minutes. Remove from oven, add lemon peel on top.
Fish Squares with Tahini Sauce
10 medium onions cut into small pieces
4 grouper fish cut into squares or pieces
1 cup tahini sauce
2 tablespoons lemon juice
2 cups vegetable oil
2 tablespoon white vinegar or less
2 tablespoons salt
1 cup water
1 teaspoon cumin powder
½ cup lemon juice
Wash and clean the fish pieces, then mix the salt, cumin and 2 tablespoons of lemon juice together and rub the fish pieces with this mixture on the inside and out. Fry the fish pieces in oil then remove from heat and set aside. Fry the chopped onions in the same oil to golden brown. Mix the tahini sauce, vinegar, lemon juice, cumin, salt, and the water, then add the fried onions to the mixture of tahini sauce. Put the fish pieces in a baking tray or dish and add the tahini mixture on the top. Bake for 15-20 minutes in a pre-heated oven at 350°F.
Serve the fish hot with salad on the side.
Fried Salmon Fish with Oranges
4 salmon fish
3 tablespoons chopped parsley
2 tablespoons or more oil
¾ cup orange juice
Oil for frying
Salt, pepper to taste
Wash and clean the fish. With a sharp knife make 4 incisions in each fish 2 inches apart depend on the size of the fish.
Peel all the oranges and remove the white crust around all the orange lobes.
Put the all the fish in a deep large bowl on their sides, carefully put one orange’s lobe in each incision. Mix the oil and orange juice together and pour it over the fish, then put it in fridge for 1 hour or until the time for cooking. Turn the fish on the other side every ½ an hour. Heat enough oil in the skillet and fry each fish for 5-8 minutes or until done also depend on the size of the fish.
Put the remaining oil and orange juice in the same skillet you fried the fish in it and bring it to boil add the salt and peppers.
Put the fish in a large platter add the sauce on top and decorate with orange lobes and chopped parsley.
4 cups boiled long grain rice
1 can flaked tuna fish 200 mg
1 sweet red pepper cut into rings
1 green pepper cut into rings
1 cup or less white cheese
1 teaspoon curry powder
½ cup green olive
¼ cup red wine vinegar
Salt to taste.
In a large bowl add rice and tuna’s plus cheese and peppers mix together then add vinegar and salt. Transfer to serving dish and sprinkle the curry powder on tops.
1 kg monk fish
2 Green peppers
½ kg mushrooms
¼ cup lemon juice
1½ tsp cumin
3 tbsp vegetable oil
1. Cut the monk fish, onions and green peppers into 2-inch squares
2. Combine with mushroom and put on skewers
3. Sprinkle with cumin and lemon juice; brush with oil. Grill for 5 minutes turning once, serve it with green peppers and tomatoe sauce.
Now enjoy your flavorful dish of monk fish.