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1 lb. Shrimp
1 lb. raw fish (Halibut or your choice) cut in chunks
1 lb. Langostino (optional) (if not used, use more Shrimp and fish)
3/4 cup margarine
1 tsp. salt
8 cloves garlic, crushed
1/2 cup chopped parsley (fresh or dry)
4 spring onions, chopped
Can be made in a frying pan or a wok. Heat butter and garlic until butter is melted. Add seafood and seasonings. Cook 5 minutes, turning constantly. When fish flakes and Shrimp are pink, add spring onions and cook 2 more minutes. Serve over rice or Chinese noodles. Can also be used as an appetizer.