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Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
1. Preheat the oven to 275°. In a small saucepan, cover the garlic cloves with water and bring to a boil. Cover and simmer over moderately low heat until the garlic is barely tender, about 10 minutes. Drain. 2. Meanwhile, in a bowl, cover the dried apricots with hot water and let stand until softened, about 10 minutes. Drain. 3.
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the turnips and radishes and cook over moderately high heat, stirring, until lightly browned and crisp-tender, 10 minutes. Add the honey and cook over moderate heat, stirring, until the vegetables are glazed, 5 minutes. Add the soy sauce and cook until syrupy, 5 minutes longer.
"Gulf Seafood Filled Stuffed Avocado" – fresh tilapia, Gulf shrimp, zucchini, carrots, onions, and peppers sautéed in 'Mexican butter' (fortified in white wine, shallots and spices) and garlic pepper, served on top of two avocado halves topped with chili con queso with a side rice and re-fried beans. The Owl Cafe: Apalachicola, Florida
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Denesse—in the coastal region, baked with yogurt, tomatoes, garlic, dried mint and cucumbers; also prepared fried; Gefilte fish—traditional Ashkenazi Jewish quenelles made of carp, whitefish, or pike, typically eaten as an appetizer; Tilapia—St. Peter's fish, eaten in Israel and especially in Tiberias fried or baked with spices