Stop Blogging and Cook

DAILY POST APRIL 12th:  LIED, NOT FRIED

GLUTEN-FREE

S H O P

FISH COUNTER
Fish fillet:  snapper or other mild, white fish (swai, tilapia, flounder or cod)

LIQUOR STORE
White wine

GROCERY
Red or white wine
Ketchup
Worchestershire sauce
Thyme
Cayenne or hot sauce
Bay leaves
Black peppercorns

GREEN MARKET
Garlic

T I M I N G

SERVES 1
PREP TIME:  5  min
MARINADE TIME:  Min 1 hr to 2 days
COOKING TIME:  Varies, depending upon size & thickness of fillet.  Check after 15 min.

1. Marinate fillet.
2. Broil.

C O O K  /  P R E P A R E

INGREDIENTS
1/3 – 1/2 lb fish fillet:  snapper or other mild, white fish (swai, tilapia, flounder)
2  white wine
1 T ketchup
1/2 tsp Worchestershire sauce
1 clove garlic, sliced
1/2 tsp thyme
dash cayenne or hot sauce, double if you like it spicy
Put in small spice infuser:

1 bay leaf
6 black peppercorns

PREPARATION

1. Combine all ingredients & pour over fillet; marinate at least 1 hr or refrigerate in airtight container for up to 2 days.
2. Broil 10 min each side for small fillet, or poach on the stove, covered without turning, 15-20 min.

SERVE

Serve with vegetable and a side of rice.  Remove spice infuser & spoon marinade over rice as it is done cooking.