Recipe - Pernod Fish

One half cup Oil
4 pound Firmfleshed white fish
filleted
3 cup Onions; chopped
1 One half cup Milk
1 One half teaspoon Each salt and pepper
One half cup Pernod

Heat oil in a large skillet; saute the fish on both sides. Remove fish to a
large baking dish.

Saute onions in the same skillet over low heat until golden, adding more
oil if necessary. Stir in the milk, salt and pepper; blend well. Over low
heat, bring the sauce to a boil. Stir in Pernod; continue to simmer for 5
minutes. Pour sauce over the fish in the baking dish; bake at 350 F for 10
minutes.

Yield: 6 to 8 servings.

From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 183. ISBN 0805003940. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini