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Pickled Salmon
Marinated Fish
Salmon Wellington
Pike Quenelles
Spanish Fish
King Salmon
Albacore w/ Pesto
Tuna Black & Blue
Salmon & Salsa
Grilled Swordfish
Fish Veracruz
Halibut w/ Zinfandel
Tuna w/ Mango
Grilled Salmon
Salmon w/ Curry
Salmon Yakatori
Stuffed Turbans
Grilled Halibut
Hearty Fish Stew
Escade Con Crema
Texas One-Pot Fish
Tuna Crescents
Salmon Bisque
Salmon Dill Loaf
Salmon Gumbo
Bayside Chowder
Ginger Fish
Oriental Swordfish
Soy Sauce Snapper
Steamed Fish
Seafood Salad
Shrimp Kebabs
Soft Shell Crabs
Skewered Shrimp
Shrimp 'N Beer
Seafood Stew
Garlic Shrimp
Mussels Marinara
Shrimp in Peppers
Oyster Bisque
Grilled Garlic Shrimp
Mesquite Shrimp
Spicy Shrimp
Crawfish Etoufee
Shrimp Newburg
Seafood Au Gratin
Seafood Creole
Lemon Ginger Shrimp
Shrimp & Snow Peas
Shrimp Stir-Fry
Linguine w/ Prawns
Gulf Coast Stir-Fry
Chinese Scallops
Lobster Recipes
Chinese Steamed Fish


      12 ounces firm white fish fillets
      fresh ground black pepper, to taste
      2 teaspoons cornstarch
      2 teaspoons low sodium soy sauce
      2 teaspoons dry sherry
      1 tablespoon green onions, finely chopped
      1/4 teaspoon fresh ginger root, finely minced
      1 garlic clove, minced
      1 1/2 cups peaches, sliced


    Cut fish lengthwise into 2-inch wide strips. Sprinkle with pepper as desired. Mix fish  with cornstarch, soy sauce and sherry in bowl. Arrange fish strips in spirals on shallow  dish and sprinkle with onion, ginger, garlic and peaches. For steaming, place low rack or  trivet in bottom of 10 to 12 inch skillet. Pour hot water into bottom of pan, under rack,  and bring to boil. Place plate of fish on rack. Cover skillet. Steam 10 to 15 minutes or  until fish is cooked. Transfer fish spirals and peaches to serving dish using wide spatula  and spoon sauce over as desired.

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