Recipe for Butterfish Stir-Fry 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4 servings
Ingredients:
Amount Ingredient
1 lb Butterfish, (450g)
1 x Lemon, juice of
1 tbl Chopped parsley, (15ml spoon)
2 x Talbespoons, (2x15ml spoon) sunflower oil
1 med -size onion, peeled and chopped
4 x Tomatoes, skinned, de-seeded and chopped
4 oz Mangetout peas, topped and tailed (100g)
2 stk celery, sliced
----------------- TO GARNISH ----------------
Instructions:
Instructions: 1. Remove any skin or bone from the fish and cut the flesh into strips.

2. Marinate the fish in the lemon juice and the parsley for at least an hour.

3. Heat the oil in a wok or large frying pan, and stir-fry the chopped onion and fish for 2 minutes.

4. Add the tomatoes,peas and celery and stir-fry for a further 2 minutes.

5. Transfer to a warmed serving plate, and garnish with lemon slices or spring onion flowers.

NOTES : Butterfish has a very firm texture which does not deteriorate on cooking. There are very good frozen mangetout peas available which you can use if the fresh ones are not in season.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Butterfish Stir Fry   ::   Butterfish Tail in Pepper and Mustard Sauce   ...