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Fish Batter, Mahi Mahi & Scampi Provencale February 15, 2013 |
Hello :-) I hope you're well. I've had emails asking me for a fish batter recipe, so here's a step by step tutorial with photos. There are links for beer batter, tempura batter and blender batter from this page - more than enough for you to experiment with!
Next is How to Cook Mahi Mahi which is another question high on the list. It's a meaty fish - you'll get steaks rather than fillets - and is excellent for the barbecue or grill. This link will take you to a simple marinade which is ideal for mahi mahi - it's good for any fish to be honest. Once again, there's links for other recipes which might be of interest to you. Last but not least is a Scampi Provencal recipe.This is so easy and you will probably have the ingredients in your freezer and store cupboard. I love these sort of meals - they look and taste so impressive but are so easy to make!
Thank you for your lovely emails - it's so good to hear from you. As always, if you have any questions, please reply to this email and ask away or Email me at Liz at find-a-seafood-recipe.com - replace with @ and no spaces. Well, I won't bore you - promised to keep the newsletters short and to the point. Some of you may know that I also write a herb website. I have uploaded a 2 part eCourse 8 Essential Culinary Herbs. It is a thank you for subscribers to my Herb Guide Newsletter. If you want a copy, go here and subscribe - that starts the process that will take you to the page where you can request your copy. You can unsubscribe from the newsletter afterwards if you want to - but I'd like to think that you won't :-) To see recently added or updated pages, please visit here at the seafood recipe blog which is an update for the find-a-seafood-recipe website, listing the last pages to be built or updated. If you have a question about this topic - or any topic - then please go here where you can ask your question and I will answer. I hope you are all well and I will be in touch again soon. All the best Regards Liz
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