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Paprika Fish

  Vegetable oil 3 Teaspoon
  Green onions 5 , finely chopped
  Tomatoes 2 , chopped
  Garlic 1 Clove (5 gm), minced
  Flour 2 Teaspoon
  Paprika 2 Teaspoon
  Tomato puree 2 Teaspoon, mixed with 1 cup water or 1 cup white wine
  Water/White wine 1 Cup (16 tbs)
  Fish fillets 2 Pound (Fresh Trout Or Perch)
  Flour 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Paprika 4 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Diced cucumber 1
  Salt To Taste
  Pepper To Taste

Heat oil in a covered saucepan.
Saute'onions; add garlic and tomatoes.
Sprinkle with flour, paprika, salt, and pepper.
Add tomato puree mixture.
Cover and simmer 20 minutes.
Set aside.
Roll fish in a mixture of flour, salt, and paprika.
Heat 2 tablespoons oil in a skillet; brown the fish.
Place fish in saucepan with tomato sauce, cover and simmer 10 minutes.
Arrange fish on a platter.
Stir the sour cream into the tomato mixture.
Heat without boiling; pour sauce over fish.
Garnish with cucumber.

Recipe Summary

Main Dish

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