Category : International Cuisine
Author : Virgilio
Hits : 2337
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Date : 03/07/2003
750 gms tanguigue 50 gms onion, sliced 50 gms red bell pepper strips 50 gms finger pepper 1/2 tsp salt 1 cup vinegar 1/4 tsp black pepper
Debone fish and scrape out flesh from the skin. Wash fish in water. Marinate fish in vinegar, red bell pepper, onion, finger pepper, salt and pepper. Serve at once.
Cherry Season
Cherries are available mid-May to mid-August with the peak in June. Washington is the largest cherry supplier with cherries also grown in Oregon, (...)
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