Cooking Recipe Pernod Fish
Recipe Ingredients
1/2 c
Oil
4 lb
Firm-fleshed white fish filleted
3 c
Onions; chopped
1 1/2 c
Milk
1 1/2 ts
Each salt and pepper
1/2 c
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.
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.