| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| lampuga in umido stewed mahimahi ingredients: 2 pounds mahi mahi 4 large ripe tomatoes 1 onion 2 garlic cloves 1 clove 1 teaspoon dried oregano 1 tablespoon white wine vinegar 1/4 cup parsley 2 tablespoons olive oil salt and freshly ground pepper |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Slice the mahi mahi into four filets. Chop the onion into small pieces. Slice the tomatoes in half, gently squeeze out the seeds and chop them. Finely chop the parsley. Cook the onion and garlic in a large pan with the olive oil over moderate temperature for about five minutes or until the onion is translucent. Add the fish, chopped tomatoes, oregano and clove. Salt and pepper to taste, cover and cook for around ten minutes, then add the vinegar and cook for another five minutes or until the fish is thoroughly cooked Add the chopped parsley and serve. |
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