HALLOWEEN BANQUET - DAY 4 - THE FISH
FROM LES RECETTES PRIVEES DE WILHELMINE


Now, we come to the fish course. There were a couple of recipes I really liked the sound of. And Soupe des Poissons as it’s made in Marseille is my absolute all-time favorite. Unfortunately, some of the fish they use to make it is not obtainable here, and again, I was up against a bunch of weird ingredients.

But then I came across a recipe given to Wilhelmine by a ship’s captain from the South Pacific, after she restored his libido to that of a much younger man--apparently the cabin boy had been complaining about his captain’s waning interest, and the poor man was desperate something to cure the problem.

I prefer tilapia over sole, it’s not so dry. Anyway, enjoy,

Christiane France
Cool mysteries and hot romance - http://www.chrisgrover.ca
Latest Release: THIS TIME FOR KEEPS - http://www.amberquill.com http://www.myspace.com/185513895

TILAPIA A LA PHILIPPINES
2 servings

Approx. 1 lb. of Tilapia filets, fresh or frozen, provided they’ve been boned and skinned. (If you can’t find Tilapia, sole can be substituted)

Place fish in greased, ovenproof dish. Sprinkle with about a tablespoon of canola oil, 1-2 tablespoons of fresh lime juice, and a tablespoon each of chopped garlic and fresh gingerroot.

Bake in a preheated 375 degree oven for about 20 mins. Or until fish flakes when tested with a fork.

Serve with rice, a green salad, and either mango or pineapple salsa.