Sheik's Fish

Take a nice fish..like a Grouper filet or Sole.

Soak in milk for half an hour.
Remove and pat dry.

Take flour, season with salt, pepper, garlic powder, dried parsley.
Roll fish in the flour

Fry at medium high heat in frying pan, with half butter and half oil until brownish.

Remove fish from frying pan. Drain most of the oil..DO NOT DRAIN OR WIPE THE PAN

Add small peice of butter, little white wine to deglaze, couple teaspoons of capers (the little ones in Balsamic are the best)and a squeeze of lemon juice. Just heat this for 30 secs or so.

Serve whole over baby salad greens, lemon slices on the side as well as sliced avocado's.
Pour the sauce over the fish.

For a little colour, you can add thinly sliced Bell peppers and/or canned Mandarin slices.

A hit every time with the ladies......trust me.

Sosaties

  • 4.5 - 5 lb boneless leg of lamb 1 tsp ground allspice
  • 2 TB chopped garlic ½ tsp cardamom
  • 5 large onions ¼ tsp orange peel
  • 6 TB butter 1 TB papaya curry sauce
  • 30 dried apricots 8 tsp lime juice
  • ½ cup brown sugar 1/3 cup white vinegar
  • 1 cup milk 2/3 cup red wine vinegar
  • 4 tsp curry powder 1 TB Mrs. Ball’s chutney
  • 4 tsp mild madras powder 1 TB apricot or peach jam
  • 1 tsp ground cloves Salt and pepper

    • Cut lamb into large cubes, fat and lean together. Rub inside of 2 9x12 baking dishes with 1 TB garlic each. Put meat in dishes, lightly salt and pepper. Cut 3 large onions into wedges split between dishes. Sprinkle ¼ cup brown sugar over each dish. Pour ½ cup milk into each dish and mix thoroughly. Set aside.

    Slice remaining onions thinly and sauté in butter till transparent. Add salt, pepper and all spices. Mix in lime juice and cook until lightly browned. Add papaya curry, white and red vinegars, chutney and jam, mix well. Season with salt and pepper.

    Cover and refrigerate at least 24 hours up to 4 days (the longer the better). When ready for grilling thread skewers, alternating meat, onions, and fruit. Place on grill, brush with remaining marinade, and turn several times for about 20 minutes or until cooked through. Serve with yellow rice and a salad.

    Tip -- half of meat can be frozen after a day of marinating and thawed and skewered at a later date.

    Sheik

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