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Water
Salt and pepper to taste
Ingredients:
For Sauce:
2
2
½
1
2
T butter
T flour
tsp dry mustard
lemon
cups reserved liquid from fish
Instructions:
Cut bell peppers in strips and onion in slices. Place in large skillet. Slice lemon and put
three slices in pan. Put in two bay leaves and add water to about 1 to 1-1/2 inches in pan.
Cover skillet tightly and bring to a boil. Arrange fish in a single layer in a skillet. Salt and
pepper to taste. Simmer for 5 to 8 minutes until fish is flaky and tender. Remove bay
leaves and discard.
Sauce:
In small saucepan, melt butter and slowly add flour. Stir until smooth. Drain off
remanding liquid from fish and add to flour mixture. Add water to make 2 cups if needed.
Bring to a boil. Add mustard and lemon juice from lemon not used in fish. Add salt and
pepper to taste. Simmer until thickened. Serve over fish. Serves 4.
Author’s Bio:
My name is Kathleen Walls. I divide my time between a cozy North Georgia
mountain cabin and a St. Augustine, Florida home. My housemates are husband, Martin,
dog, Romeo, and cats, Smoky and Spice.
LAST STEP (ISBN 0-595-17047-1), my second novel, is available at most online
bookstores and my web site. BY ANY OTHER NAME, the first, is available in e-book
format. I recently finished GEORGIA’S GHOSTLY GETAWAYS; a spirited travelogue
about Georgia’s haunted sites. Currently I’m working on KUDZU, a story of love and
betrayal, past and present, in the northeastern Georgia mountains.
I also am a frequent contributor to travel and food publications, such as Woodall’s
Publications, Family Motor Coaching, Amateur Chef, Doggone Newsletter and North
Georgia Journal. I also did a stint as a reporter for a local paper, The Union Sentinel.
I would love for you to visit me at my web site, www.katywalls.com.
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