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Yakne (chilled Fish)

Yield: 4 servings

Ingredients and directions for this recipe

Dwigans fwds07a
1 lb Fish fillets -- fresh or
Frozen sliced
Olive oil
6 md Onions -- sliced thin
6 Celery stalks with leaves
Sliced thin
6 Sprigs fresh parsley cut
Coarsely
4 md Tomatoes -- peeled cut in
lg Pieces
1 ts Salt
Freshly ground pepper to
Taste
2 tb Water

Thaw if frozen fillets are used. Heat the olive oil and saute the
onion slices until browned but not crisp. Add the celery, parsley and
tomatoes to the onions, Sprinkle with salt andpepper and stir to mix
the ingredients. Stir in the water. Cover and simm Simmer until most
of the liquid is absorbed and the fish flakes with a fork about 15
minutes. Cool slightly. Place in the refrigerator and serve cold.

See also:
Previous recipe Yakitori Sauce
Next recipe Yalanchi Sarma (stuffed Grape Leaves)

Or try one of these recipes:
Citrus Salmon
Grilled Swordfish With Tomato Olive Vinaigrette