Tuesday, June 27, 2006

Undercover gourmet

Did you know I LOVE cooking? Well i do. My best friend once told me that I know "the science of cooking", I laughed. She said I know what ingredients go well and blend together, complement each other...whether true or not, I do love to cook and try new things always! My way is once I taste something, I duplicate it, but add my own special "hooking it up" as I call it and my friend would quote me as saying too.

As you know, I have no life, (smile) so I have decied to decide to post a recipe, one each week hopefully. If you try any let me know how you like it.

This first one is a great summer dish, light and very tasty, I hope you like it!

Saneya Samek (Baked fish with savory vegetables)


- thick cut of fish, fillet, preferably boneless- mild flavor (orange roughy or red snapper)
- carafes (leaves of celery stalk)
- some fresh chopped cilantro
- 1 large onion, sliced thin and in half
- 2 good size tomatoes, chopped
- 1 bell pepper, cut in pieces
- 1 red bell pepper, cut in pieces
- 1 yellow pepper, cut in pieces
- 1 jalapeno pepper
- Fresh garlic, chopped finely/crushed (not from jar)
- 1 large lemon
- 1 large orange
- Cumin
- Salt
- Pepper
- Old bay Spice
- Butter


Spray a glass baking dish with a bit of non-stick cooking spray or rub lightly with Olive Oil or butter.

Wash the fish well. Best to do so with a bit of salt and a drop of vinegar to wash out any impurities.

Slice the fish into medium size slices. Not too thick or thin, up to you.

Lay the fish slices in baking dish.

Sprinkle generously with cumin, salt, pepper, old bay spice and add a bit of garlic to top, keep the rest for top later. Squeeze the juice of lemon over this. Add all chopped vegetables, peppers, onions, etc.

Take remaining garlic, jalapeno, celery leaves and cilantro, pound into a paste, does not have to be totally paste, but put together and blend well, spread this over fish. You can squeeze lemon juice into this to make easier to blend.

Squeeze the juice of orange into baking dish, top with pats of butter. You may add a bit more seasoning if you like.

Cover with foil and bake in oven at 350 degrees for approx. 45 minutes. Towards end of baking, you may uncover if you want to lessen juices or to brown, but just as good with juices, great over basmati or white rice, warm pita bread and a olive oil and balsamic vinegar green salad.

If you make this dish and you have leftovers, the next day slice an onion, sauté it in butter, chop a small tomato, add to the onion and cook until a bit smooth, add leftover fish dish, and a few pats of butter…this way is even better than when made fresh the first time. ENJOY!!!


  1. Awesome! I love cooking too (and baking!). I have three bookshelves full of cookbooks. I love Italian, then i was introduced to Indian, and it's been a match made in heaven ever since (dont tell my dh!) ok, but he knows, cuz i drag him to all the indian buffets on the planet. But anyway, I once tasted this Egyptian dish that's rolled cabbage with dill and rice MMMM FANTASTIC. I love cabbage (dont ask, i'm weird, but i hate cole slaw, ick!). So, anyway, do you, like, have the recipe for this super dish :) (groveling is available at your request)

  2. Oh, and, what kind of fish do you use in this recipe?

  3. What I use here I don't know what it translates into English. But I think you'd be safe with Orange Ruffy or Red Snapper. I do not bake, but love to cook!!

  4. Fertile Soul, of course Mashy Crump (Stuffed Cabbage leaves) I have the recipe. It is such a common dish here, all stuffed vegetables are. (I too like cabbage so much) I will type it up and post in next few days. This will be the best, even better, than what you ate guranteed.

  5. I made the receipe just like you said and it was 'marvelous', and guess what? A cat came to my screen door too? What the ?

  6. anonymous... oh yeah I forgot to put in recipe, when you sit down to eat, a cat will miraculously appear at your screen door...LOL...how funny! Glad you enjoyed it! I will post another new recipe today!


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