Garlic sex drive

I am going to feature a few popular South African fishes and the garlic sex drive methods of cooking them. Kingklip is an amazing South African fish. As it is fished by long-line method, and caught in deep water, it has a low negative ecological impact.

That is, it is targeted, and very few other species are caught as a by catch. Those that are, Hake, are also sustainable. We can now eat with a good conscience! 1kg fillets cut into 4 portions. I far prefer to leave the skin on because there is a lot of Kingklip flavor there.

Tip: If your 1 kilo of fish is in one long fillet like the photo above, then cut it in half lengthwise and then in half crosswise. Just make the tail side a bit longer to compensate for weight. The thick pieces will need to be fried on the three side not just two like the flatter tail portions. Coat the fillets well and then roll them in the flour and allow them to set for at least 30 minutes. This protects the delicate flesh from drying out and imparts a beautiful garlic flavor. Don’t overdo the garlic though or else you will lose the fish flavor.

Then in a non stick pan, melt the butter into about half a cup of oil and bring the temperature up until the butter solids are beginning to brown. Drop the fish in and start watching. As soon as it is browned turn it over. I have finally converted to the Jamie Oliver method of cooking fish skin side down first.

With thick fish like Kingklip, if you do it skin side up first, when you turn it over the skin contracts and pulls the fish apart. If you have any doubts about whether the fish is cooked, just gently lift and break a thick portion. It should flake right through and be white inside not pink. I cannot overemphasis how important it is not to overcook any fish. Kingklip can go rubbery and then can dry out very quickly. Serve with a squeeze of lemon. Thanks so much for dropping by my blog and for your kind words – I always love discovering bloggers I’ve never met before, so it’s great to meet you I know NOTHING about South African cuisine, so this post is very interesting for me.

Cooking when trying to lose body fat can Be tricky, we all know that. But today I got good news for you! My friends Karine Losier and Dave Ruel spent the past year or so crafting the perfect “metabolic” recipe book. Simply stated, it’s a unique way of preparing food that combines nutrients specifically geared for melting off body fat FASTER than normal. It’s been specifically designed to fight the Metabolic Adaptation Phenomenon: That is what happens when you are on a dietplan and you all of a sudden stop dropping bodyfat! Great and thanks for the support!

I am following your very interesting blogs too and recommend all foodies to do the same. I love fish especially when it is done like this! Yes simple seems to be the way to preserve the essential flavor of the particular fish. Even the garlic in the recipe is very little. So often though, we mess around with the natural flavors too much and end up enjoying a medley of spices and herbs! In any case I’ll be subscribing to your rss feed and I hope you write again soon!