Fish in Garlic Sauce
Cut into large chunks. Mix together cumin, coriander, ground anise, chile powder, garlic, lemon juice and salt, blending to a smooth paste. Cook fish, a few pieces at a time, 2 to 3 minutes, until golden brown. Drain on paper towels.
Use only Clarified butter (dont think of using margarine) Dust the fillets lightly with flour. Meanwhile, heat some of the clarified butter in a frying pan until hot but not smoking. Saute the fish until lightly browned (some Mexican cooks fry fish until it is the approximate consistancy of our potato chips , but I feel this is taking authenticity a bit too far :-
American?s Like Eggplant
The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplanty delight that has now spread throughout the Peninsula, much in the manner of cotoletta alla milanese. Eggplant is a cold-sensitive vegetable that requires a long warm season for best yields.
Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. Sliced eggplant absorbs oil like a sponge, but a good bread crumb or batter coating will help, and make sure the oil is preheated. Complementary spices include allspice, basil, bay leaves, garlic, chile powder, oregano, sage, thyme, marjoram, and parsley. It’s a natural combined with tomatoes and onions, as in the popular dish Ratatouille.
