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Wednesday, October 25, 2017

QUIMERA - WITH THE MEDIEVAL SPANISH CHEF'S RECIPE FOR FRIED RABBITFISH

Rabbitfish
Photo from: Chris
quimeragato, L. Chimaera monstrosa, ME heryngEng. safi, rabbitfish, king of the herring. It is a saltwater fish abundant in the Persian Gulf. Some 18 species have been identified principally in the Mediterranean, many of which are poisonous. Oil is extracted from the liver is used for nutritional purposes for humans and animals. Other than that it is not commercially important, although the English did eat it smoked or roasted. Spaniards roasted it. [Curye. 1985:171;< "Times New Roman"; font-size: 13.0pt; mso-ansi-language: EN-US; mso-fareast-language: ES: Multilingual. 1968:746:206; Villena/Brown. 1984:19:89:99:102:170; Villena/Calero. 2002:99:23a; Villena/Saínz. 1969:137; and Villena/Navarro. 1879:44:267]

THE MEDIEVAL SPANISH CHEF'S FRIED RABBITFISH RECIPE

Ingredients

Turbot was substituted
but just as yummy
Photo by: Lord-Williams
6 fish[1]
oil for basting and frying
3 lemon wedges cut in half
6 garlic mashed
3 tbsp fresh cilantro
3 tbsp parsley
1 ½ turmeric
1 ½ tsp white pepper
1 ½ tsp nutmeg

Preparation

Wash the fish and gut insides. Remove spins from back and fins. Wash again and pat dry.

Mix the season. Baste the fish inside and out with oil. Sprinkle the seasoning over the fish inside and out.

Heat oil until very hot. Add fish and cover. Cook 3-4 minutes on each side.
  


[1] Turbot was used as rabbitfish was not available.

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