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Saturday, October 6, 2012

Mackerel in chive butter

  1. Clean the fish, gut it out it needed. Thaw in cold water if frozen. 
  2. Score the fish with a sharp knife and rub chive butter (chopped chives in butter melted in microwave for a minute or so), garlic salt, Italian herbs, wine, olive oil, freshly squeezed lime, pepper, cumin and coriander powder.
  3. Bake in baking tray covered with a perforated Al foil for 20 mins and uncovered for another 20 mins or until done. 
Enjoy with wild rice risotto.

Poached pear
Recipe link 1
Alternately, I made the poaching liquid with wine, water, cloves, cinnamon sticks and brown sugar. Peeled a whole pear and poached it for 20 mins. Served it with chocolate sauce.

Another pear dessert: Honey-roasted pear

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