- 5 (6-8 oz) fillets of fish
- 3 garlic cloves
- 3/4 medium onion
- 3 sprigs celery
- fresh lemon juice
- salt and pepper
- your favorite Louisiana hot sauce
Season the fillets. Line baking pan with foil. Spray with nonstick coating. Layer the seasoned fillets on bottom of pan. Sprinkle garlic over fish. Put slices of onions and strips of celery over garlic. Sprinkle fresh lemon juice over all. Put pan on lowest level of oven and broil fish for 20 minutes. Serve hot.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.