Pan-Fried Garlic Noodles

I had this noodles at a restaurant in Palo Alto and am impressed on this easy to prepare dish. The ingredient is garlic and butter and oodles of noodles. I loved how the butter and garlic compliment each other to create a simple and light meal. Needless to say, this dish will keep the vampires at bay!

Ingredients:
1 packet fresh Chinese egg noodles (15 oz)
1 whole garlic, peeled and minced finely
1 tsp. chicken bouillon
2 Tbsp. butter
1 Tbsp. vegetable oil
salt and pepper to taste

Method:
1. Cook fresh noodles accordingly to the instructions on the packet.
2. In a frying pan, heat oil on high and toss in noodles. Toss and stir noodles in the hot oil for about 8 minutes. Remove from heat and keep warm.
3. In the same pan, heat butter on medium until butter has melted. Add in minced garlic and chicken bouillon. Fry for about 8-10 minutes until garlic has turned soft but not brown. Remove from heat and add noodles to mix completely with the garlic oil. Season to taste with salt and pepper.
4. Serve immediately.
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Springerle

Springerle is a white anise-flavored German cookie with an embossed design made by pressing into a special mold onto rolled-out dough. The cookies are then left out to dry before baking. This is a hard cookie and stores well for weeks. You can easily find the rolling pin or molds in specialty baking stores. I found mine in an antique store.

Ingredients: (makes about 50 cookies)
4 eggs
2 cups sugar
2 tsp. anise extract or oil
4½ cups Pillsbury Softasilk cake flour
Greased baking sheets
Method:
1. In a mixing bowl, beat eggs until fluffy and light. Mix in the anise extract into the egg mixture. Add in sugar gradually and beat in to mix. Fold in the flour and extract. Mix until it forms into a dough.
2. Roll out dough onto a floured surface to about ½ inch thickness. Dust the Springerle rolling pin with some flour, remove excess flour and press the design frimly onto the dough.
3. Cut cookies apart with a pizza cutter between the guide lines and cut each piece out carefully. Place them on lightly greased baking sheets. Cover and leave out to sit in a cool place overnight to dry.
4. Preheat the oven to 375°F. Place cookies in oven and quickly reduce to 300°F. Bake until cookies turn from pale to light yellow. This takes about 8-10 minutes. Do not let it turn brown.
5. Remove and let cool on wire rack. Store in airtight containers.
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Grilled Asparagus with Pancetta

This is a simple and light dish for a weekend brunch. I love the flavor of pancetta with the asparagus spears. It also taste great with Holandaise sauce.
Ingredients: (serves 2)
12 asparagus spears
2 ozs. thinly sliced pancetta
2 slices bread (whole wheat or rye)
2 eggs
1 Tbsp. unsalted butter, softened
1 egg yolk
sea salt and pepper
Method:
1. Preheat grill or broiler. Bring a pot of water to boil and prepare a bowl of ice water on the side.
2. Cook eggs for 8 minutes (longer if you don't want a soft center) in boiling water, remove and place in ice water to cool. When cool enough to handle, peel shells and cut into half or chop in small pieces.
3. Discard any tough ends of the asparagus spears, wrap a slice of pancetta around middle of a pair of spears. Grill wrapped asparagus until pancetta is crispy.
4. Cut two pieces of bread with a round biscuit cutter, remove the middle and discard edges. Brush both sides of bread with softened butter. Grill bread on each side and set aside.
5. Mix olive oil with lemon juice and season with salt and pepper. Place a slice of bread on serving plate, drizzle with lemon/olive oil dressing; top with grilled asparagus and cooked egg.
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Lentil Soup

Here's to an ultimate soul food to warm the holidays. Lentil soup is nutritious and wholesome and full of flavor. It is low in saturated fats and high in protein, iron and a good source in dietary fiber. It is great served with toasted crusty bread.

Ingredients:
1 cup French lentils (packaged from Trader Joes)
1 small red onion, chopped finely
1 carrot, chopped finely
1 stalk celery, choped finely
2 cloves garlic, chopped
2-3 tsp. curry powder
1 tsp. cumin
1 tsp. thyme
3 cups organic chicken stock
1 Tbsp. olive oil
1 green scallion, sliced
1 lemon, cut into wedges
Method:
1. Heat oil in a large pot over medium heat. Add onion, carrot, celery and fry until onion is translucent, stirring to prevent sticking. Add garlic, cumin and thyme and fry for another 5 minutes. Stir in curry powder and fry for another minute, stir in stock (add more water/stock to thin to desired consistency)
2. Stir in curry powder, cumin and thyme and fry until fragrant. Add in the lentil and stock, salt and pepper to pot. Increase heat and bring to a boil, then simmer until lentils are tender. Season to taste with salt and pepper.
3.Serve warm with scallions onions, lemon wedges and crusty bread.
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Creamy Pumpkin Pie

What is Thanksgiving without this traditional dessert--it is the highlight of the occasion. This pie is my all-time favorite as it delicious and easy to prepare. An interesting article that I read while waiting in line for my appointment, was the smell of pumpkin increase sexual arousal in some men faster than in perfume. I am not sure what scientific evidence is it based upon--but it is really interesting to know how some food has certain characteristics to human behavior. So, readers any comments? 

Ingredients: (adapted from Paula Deen's)
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
¼ cup melted butter
1 teaspoon vanilla extract
½ tsp. ground cinnamon
¼ tsp. ground ginger, optional
¼ tsp. ground allspice
1 piece pre-made pie dough
Method:
1. Preheat the oven to 350 degrees F.
2. Put the thawed pie crust onto the pie pan and pinch the edges to form a decorative pattern. Put the pie shell into the freezer for an hour to firm up. Remove and put a piece of aluminum foil to cover the inside of the shell and fill up with dried beans or pie weights.
3. Bake for 10 minutes, remove foil and pie weights and return to bake for another 10 minutes until crust is dried out and turn slightly brown.
4. In a large bowl, beat cream cheese until soft. Add the pumpkin and beat until combined, then add sugar and beat until mixture is combined. Add the eggs, half-and-half, and melted butter, and beat until well. Lastly add in the vanilla, cinnamon, allspice and ginger, if using, and beat until incorporated.
5. Pour the filling into the warm prepared pie crust and bake for about an hour, or until the center is set and not wobbly. Place pie on a wire rack and cool to room temperature. Cut into slices and serve with whipped cream.
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Chestnut and Fennel Corn Bread Stuffing

What is Thanksgiving without it's stuffing! A friend sent me this recipe years ago and I've decided to give it a try. You can easily substitute chestnuts with these ones that I found in the Asian grocery market. It is quite good and convenient.

Ingredients:

1 medium fennel bulb, trimmed and cut into cubes

1 apple, cored and chopped into cubes
3 sticks celery, chopped into cubes
1 cloves garlic, minced finely

1 small red onion, minced finely

½ cup dried cranberries

½ cup raisins

½ stick of butter

1 cup chestnuts, chopped

1 cup organic chicken broth

1 package corn bread stuffing mix

2-3 uncooked sausage, chopped

some melted butter for greasing

salt and pepper
Method:
1. Preheat oven to 350°F. Grease a casserole dish or baking pan with melted butter. In a large skillet, brown sausage meat until cooked through and starts to brown. Drain excess fat and transfer sausage to a bowl.
2. Melt butter in skillet over medium heat, add onions and garlic, fennel, celery and cook in butter until tender, stirring occasionally. Add in apples and cook for another minute, then add in the cranberries, chestnuts, raisins and bread stuffing and stir to mix. Stir in sausage, broth and season to taste with salt and pepper. (add more water or broth if you like a moister stuffing)

3. Transfer to baking dish, cover with lid or tent with aluminum foil. Bake for about 20-35 minutes. Remove lids or foil and bake for another 15 minutes until thermometer reads 165°F and is lighty browned.

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Cornish Game Hen with Cumberland Sauce

Cornish Game Hen, or Poussin is a very young chicken. The meat is tender and juicy and takes less time to cook. This dish will be festive for any occasion!
Ingredients: (4 servings)
2 Cornish Game hens, cut into halves
2 large orange
¾ cup Port
4 Tbsps. red currant jelly
3 tsp. Dijon mustard
3 tsp. red wine vinegar
salt and pepper
1 baking tray

Method:
1. Preheat oven to 450°F. Slice enough peel from one orange with a vegetable peeler. Slice the other orange into half and slice into thin slices. Squeeze juice from remaining oranges to measure ½ cup, set aside.
2. In a small saucepan, combine Port, jelly and orange juice and peel. Bring mixture to a boil over medium-heat, stirring with a wooden spoon until jelly melts. Reduce heat to low and simmer for about 5-8 minutes. Remove from heat and whisk in mustard and vinegar. Set aside to cool.
3. Wash and pat hen dry and insert slices of orange under the skin of each halves of hen. Season with salt and pepper on both sides. Arrange on baking tray and roast for about 15-20 minutes.
4. Brush the hen pieces with half of the sauce and continue to roast until the hen are cooked through and the skin is golden brown for another 20-30 minutes Note: Juice should run clear when pierced with a small knife and/or test with a cooking thermometer)
5. Remove and cover to keep warm. When cool enough to handle, cut into quarters and transfer pieces to individual warmed plates. Scrape drippings from pan and add into remaining sauce. Gently reheat sauce and spoon over hen pieces. Serve with fresh orange slices and other complimentary side dishes for the occasion.

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Brussels Sprouts, Squash with Vinaigrette Dressing

Brussels sprouts is a cultivar of the cruciferous family, which includes cabbage, collard greens, and kale. The leafy green buds, resembles miniature cabbages that offshoot from a single thick stalk is an interesting vegetable! It has a slightly bitter taste when it is overcooked. Instead of steaming or boiling it, I am going to pan roast them and serve it with a medley of fruits and vegetables for color.

Ingredients: (serves 2)
¾ lb Brussels sprouts, trimmed and cut in half
1 small squash, cubed
½ cup sliced pancetta or bacon, diced
1 small red onion, sliced
½ cup dried cranberries
pepper to taste
2 Tbsp. olive oil
¼ cup Vinaigrette dressing of your choice
Method:
1. Preheat oven to 425°F.
2. In a skillet, heat some oil over medium heat and fry pancetta or bacon until crisp and golden brown. Drain on kitchen towel. Add some more oil, and fry the onions until soft and slightly brown. Toss in Brussels sprouts and mix to combine for about 5 minutes, then add in the squash. Stir to mix.
3. Roast the vegetables until they are cooked through and golden.

4. Remove and toss in cranberries. Transfer to platter and dress the top with remaining pancetta or bacon. Serve warm with dressing on the side.

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Savory Herbed Glazed Nuts

During the holidays I like to prepare this snack as special treat for family and friends. It is crunchy with a sweet and peppery flavor. The ingredient, egg white coats the nuts beautifully and gives it a nice shine. You can use any variety of raw nuts and serve with some dried fruits for color. Better yet--share the joy with this heartfelt gift from the kitchen to your love ones. Bon Appétit!

Ingredients:
4 cups whole nuts (pecans, walnuts, cashew or almonds)
1 egg whites, mix with 2 tsp. water
1/2 cup sugar (or maple syrup)
1 tsp. chili powder (½ tsp. for less spicy)
2 tsp. thyme
2 tsp. tarragon
1 tsp. ground allspice
1 tsp. cumin
Method:
1. Preheat oven to 350°F. Beat egg whites until white and frothy. Mix sugar, rest of spices ingredients in a large mixing bowl. Stir in egg white and nuts, mix well to coat nuts. Spread nuts evenly on a baking sheet(s).

2. Bake for 15 minutes, remove and stir to separate nuts to bake evenly. Return baking sheet to oven, reduce oven to 250°F. Bake for another 15 minutes until nuts are golden brown.

3. Remove from oven to cool completely. Store in airtight containers for up to a week.
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Rugelach

November is the perfect time for baking as the weather is getting cooler and the fall is fully upon us. The heat from the oven keeps the house warm and toasty and fills the room with the wonderful aroma of baking. This reminds me of making these delicious goodies for the holiday season. Rugelach means "little twist" in Yiddish. It is a Jewish pastry that is filled with nuts and rolled to resemble a crescent, like a croissant. A friend's mother who also shared my joy in these pastries gave me this recipe. Thank you, Rhonda!
Ingredients: (makes about 50)
6 oz cream cheese, soften at room temperature
2 sticks or 1 cup unsalted butter, soften
2½ cups all-purpose flour
¼ cup raspberry preserve (or any of your favorite preserve)
1 cup raisins or currants
½ cup ground walnuts or pecans

¾ cup sugar, mixed with 2 tsp. ground cinnamon, 1 tsp. ground nutmeg

baking sheet

parchment paper

 Method:

1) Preheat oven to 350°F. Line cookie sheets with parchment paper.

2) Beat butter and cream cheese with a mixer on medium speed unitl smooth. Gently add in flour, fold until mixture forms into a dough. Divide into 3 portions and flatten and to disk-shaped. Wrap in plastic and refrigerated for about 1 hour or until it is firm enough to roll. (Dough can be prepared weeks ahead)

3) Take one portion of the dough out on a floured board or work surface. Dust hands with flour and knead dough and lightly dust with flour on all sides. Dust rolling pin with some flour and roll dough out into a 13 to 14-inch circle.

4) Brush circle thinly with preserve leaving about ¼-inch border around. Sprinkle with cinnamon sugar, raisins, and nuts.

5) Cut circle into 16 wedges using a pizza cutter. Separate each segment carefully and roll up from the wide end to the point, tucking point under (resembles the shape of a croissant). Note: I noticed that it is rather messy to handle the dough after it is cut into 16 wedges. The trick to not making a mess is to cut into 8 wedges and work each wedge individually, leaving the raisins to the last step. Remove wedge away from the circle, and cut into half with pizza cutter. Arrange raisins on top and roll up from the wide end to the point.

6) Sprinkle each rugelach with cinnamon sugar. Repeat with the remaining dough filling. Place them at least 2-inch apart on prepared cookie sheet.

7) Bake for 20-25 minutes until bottoms are lightly brown and tops golden. Remove to cool on wire racks. Store in airtight container or can be freeze for up to a month.

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Chocolate Biscotti

This cookie keeps well and is great with a cup of hot coffee or cocoa. You can use any variety of nuts of your choice or dipped ends with melted chocolate. It is delicious to the last crumb!
Ingredients:
1½ tsp. vanilla extract
1½ tsp. orange extract
1 stick unsalted butter, softened
¾ cup sugar
3 eggs, beaten
1 egg white, beaten
2 Tbsp. light corn syrup
3 cups flour
1½ cup walnuts, or pistachios (toasted and chop coarsely)
2 Tbsp. instant coffee powder
¾ cup unsweetened cocoa powder
2½ tsp. baking powder
pinch of salt
handful of chocolate chips
Method:
1) Preheat oven to 350°F. Lightly coat cookie sheet with non-stick cooking spray if not using a non-stick cookie sheet.
2) Dissolve coffee in vanilla extracts. Beat butter and sugar in a mixing bowl until fluffy. Stir in eggs and egg white gently one at a time, beating on medium speed. Add in coffee mixture and corn syrup. Fold in the flour, cocoa, baking powder and salt on low speed until mixture is well mixed, stir in the nuts and chocolate chips.
3) Divide dough into quarters on a clean floured board. Roll each portion into a log about 8-10" long and about 1½ inches wide. Place them on cookie sheet 2-inch. apart. Bake for ½ hour. Remove and transfer to cool on wire rack. When it is cool enough to handle, cut each log crosswise and diagonally in ½-inch thickness. Lay each slices flat on cookie sheet.
4) Return to oven to bake further for another 10-15 minutes until the pieces is firm when pressed. Remove and cool completely on wire racks. Store in airtight containers or freeze for up to 2 months.

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Mulligatawny Soup

Mulligatawny is an Indian-inspired curry flavoured soup, which literally means "pepper water" in Tamil. This is my version of a hearty soup, Enjoy!
Ingredients:
2 skinless chicken breast, cut into cubes
½ fennel bulb, diced
3 stalks celery, diced
1 small red onion, diced
1 carrot, diced
¼ cup butter
1¾ tsp. curry powder (2 Tbsp. for spicy)
5 cups chicken broth
1 apple, cored and diced
¼ cup barley, or ¼ cup white rice (rinse with water and drain)
1 bay leaf
pinch of thyme, tarragon
1 tsp. cumin
½ tsp. turmeric
1 tsp. cumin
salt and pepper
Method:
1. In a large pan, melt butter over medium heat. Saute onions until soft, add in carrots, celery, fennel and fry for about 5 minutes. Add in curry powder, bay leaf, thyme, tarragon, dried spices, barley or rice, chicken and stock. Stir to and bring to a boil for about 5 minutes. Lower heat and simmer for about ½ hour.
2. Add in apples and continue to simmer for another 20-25 minutes until rice or barley is cooked. Serve warm.
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Roasted Spicy Sweet Potatoes

This is a great dish to serve over the Thanksgiving holiday dinner. You can use garnet yams or sweet potatoes, but I prefer the Japanese sweet potatoes. Enjoy!
Ingredients:
2-3 lbs sweet potatoes or yam, scrubbed clean
2 tsp. coriander seeds
1 tsp. fennel seeds
1 tsp. dried oregano
1-2 tsp. paprika (use 1 tsp. for less spicy)
1½  tsp. sea salt
pepper to taste
3½ Tbsp. olive oil
Baking tray
Method:
1. Preheat oven to 425°F. Coarsely grind corander and fennel seeds in a coffee grinder. Pour into a bowl and mix in the rest of the spices.
3. Dry the potatoes and cut them lengthwise into 1-inch wedges. Put into a large baking tray and toss potatoes wedges with oil and spices until well mixed.
4. Roast in the middle of the oven for about 15-20 minutes. Remove and turn wedges once or twice to cook through for another 15-20 minutes until tender and golden in color. Remove and serve warm.

Printable Recipe

Chicken and Pear Sandwich

If you like pears, you will like this simple and quick meal with leftovers chicken. You can use either red or green pears, but I prefer Bartlett pear.
Ingredients:

1 pear, washed and thinly sliced

Baguette bread, toasted

A handful of arugula greens

5-6 Tbsp. balsamic vinaigrette (store bought)

Cooked or roasted chicken breast meat, sliced

Method:

1. In a bowl, mix arugula greens with half of the vinaigrette dressing. Season to taste and toss to mix. Split baguette lengthwise and toast bread with flat side down for about 4-5 minutes. Remove and drizzle both sides with vinaigrette dressing.

2. Layer greens on bottom half of baguette, followed with chicken and pear slices over chicken. Drizzle with remaining dressing and cover top with the other half of baguette. If using a long baguette bread, cut into 4 sandwiches. Serve immediately.

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Poached Fruits

I was at the local farmer's market and brought home enough fruits to last us for a week. Hence this simple recipe that is a great pairing with other dessert, such as ice cream or your favorite fruitcake.

Ingredients:

1 apple, washed and thinly sliced lengthwise
1 pear, washed and thinly sliced lengthwise

Juice of an orange

handful of dried cranberries or raisins (optional)

1 cup apple juice

¼ cup sugar

1 cinnamon stick

1 tsp. ground cloves

Method:

1. In a meduium saucepan combine apple and orange juice, sugar and spices to a boil.

2. Add in the dried cranberries or raisins (if used) and boil for another 2 minutes, then add in the sliced fruits. Covered and reduce simmer for about 2-3 minutes.

3. Remove from heat and let fruits steep in saucepan for about 5 minutes. The fruits should be just soft and not overcooked. Remove and cool at room temperature before serving.

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Spiced Ginger Cake with Poached Pear and Caramel Sauce

I stumbled upon this delicious dessert at one of our favorite restaurants. We used to dine there on special occasions with families and close friends. The food is wonderful and the service is outstanding. This dessert recipe is adapted from Wente Vineyard. I've made some adjustments to the recipe based upon my preference. The cake is rich and moist and full of flavor. This will be a delightful dessert for the holidays!

Ingredients: Poached Pears
4 oranges
3 cinnamon sticks
2 whole cloves
7 cups water
1½ cups sugar
4 firm, slightly ripe Pears
Instructions:
1. Peel orange zest thinly with a vegetable peeler. Cut into half and squeeze juice from oranges and add to a large pot. Add water, spices, sugar and zest and halves of oranges.
2. Peel pears, sliced in half and remove the center and seeds. Add to pot and simmer on low for about 25-30 minutes, or until tender but not too soft. Remove and let cool. When cooled, slice them into 4-5 slices leaving the stem on the top.
Ingredients: Caramel Sauce
¾ cup sugar
¼ cup water
¼ cup Port or Riesling (room temperature)
Instructions:
1. Combine sugar, water in a small saucepan. Stir over medium-heat until sugar dissolves. Increase heat and let it come to a boil until it resembles a rich amber color. Gently add in the wine as the mixture will bubbles. 2. Continue to stir over low heat until mixture is dissolved and smooth. Remove from pan to cool. (This can be prepared the day before.
Ingredients: Ginger Cake
2½ cups flour
1½ tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
2 tsp. ground ginger
1 cup light molasses
½ cup unsalted butter, softened
½ cup packed light brown sugar
2 medium-sized egg, lightly beaten
1 cup hot boiling water
pinch of salt
9x5 baking pan, greased pan or individual cake rings
Instruction:
1. Preheat oven to 350°F. In a bowl, combine flour, baking soda, dried spices, and salt. Whisk together molasses and hot water to mix in a separate bowl.
2. Mix butter, brown sugar, and egg with an electric mixer on medium speed until mixture is creamy. Mix in the flour mixture and molasses at low spped until it is smooth without lumps.
3. Pour batter into a greased pan. Bake in oven for about 35-40 minutes until a skewer inserted into the middle of the cake comes out clean. Allow cake to cool for about 10 minutes and then remove from pan. Cut into squares if you are making it in a cake pan.
4. Serve ginger cake warm. Place caramel sauce on the plate and then the cake, and top with fanned poached pear. Place a dollop of cream or ice-cream. Drizzled more caramel sauce on top if desired.
Printable Recipe

Apple Spiced Cake

A friend mentioned that I don't have many cake recipes. I am not much of a baker, but I can make a decent cake occasionally. This cake is easy to prepare and it is great served warm with whipped cream or just plain. I love this with golden delicious or granny smith apples. It is a moist cake that has a tangy lemon taste and a twist of my favorite spices: ginger and nutmeg--wonderfully delicious!
Ingredients:
1½ lbs apples, peeled and cored
¾ cups sugar
4 eggs
juice of 1 lemon
2 tsp. grated lemon rind
1¼ cups self-rising flour (or plain flour with 1 tsp. baking powder)
4 oz. melted butter
pinch of salt
1 tsp nutmeg
2 tsp. ground ginger
9" springform cake pan
1 Tbsp. melted butter
1 springform baking pan
Method:
1. Preheat oven to 350°F. Brush baking pan with melted butter and line the base with paper.
2. Slice the apples thinly and add to a bowl, pour lemon juice and ginger on top. Mix well and set aside.
3. In a bowl, beat egg, sugar until it is thick and creamy. In another bowl, mix flour and salt together.
3. Add in half the flour into the egg mixture and fold in gently with a metal spoon. Drizzled in the melted butter from the side and fold into with the flour mixture. Add in the rest of the flour to mix, then add in the apples and fold gently to mix. Use a spatula to level the top surface and sprinkle nutmeg on top.  (This works well if you have a nutmeg grater)
4. Pour into prepared pan and bake in center of oven for about 45-50 minutes until skewer comes out clean. Remove and let it cool down for about 10 minutes and then invert on to a wire rack. Turn the cake onto a plate and sprinkle with powdered sugar if you desired.



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Grilled Fish with Turmeric

What a wonderful treat! A dear friend gave us a freshly caught fish yesterday. It was a rod cod and it's flesh is white and meaty. I have some left over banana leaves and I am going grill it outdoors.

I am sure for the most part, most of you know how to tell if a fish if fresh. Here's a few tips: a fresh fish should not smell fishy; the eyes should be clear with no cloudiness, and not sunken; the gills should be pink/red and wet and not slimy. 

 Ingredients:
1 fresh fish, clean and gutts removed
1 Tbsp. turmeric powder
1 Tbsp. curry powder
1 Tbsp. lemon grass powder
1 small chilli, sliced
1 Tbsp. light soy sauce
juice of 2 medium lime/lemon
oil
1 piece banana leaf, soften (you can use aluminum foil)
Method:
1) Mix all the dried spices and lemon juice in a bowl. Slit the fish on both sides. Marinade the fish and leave for about 2 hours in the refrigerator.
2) Spread a thin layer of oil on the banana leaf or aluminium foil. Put the fish on top and wrap and seal corners with tooth picks

3) Grilled on stove on medium for about 30 minutes until fish is cooked. The eyes of the fish should be white in color. Remove and serve with extra lime if desired.