ʻO Redfish Bake (Red Drum)

Hoʻomaopopoʻiaʻo Redfish i ka pahu pahuʻulaʻula aiʻole nā ​​kīwai channel. He iʻa iʻaʻole ka iʻa me kahiʻalaʻoluʻolu,ʻaeʻa iki a me nā lau nui.

Ua hanaʻo Chef Paul Prudhomme i ka iʻa i kaulana loa i ka hoʻomakaʻana o ka makahiki 1980 me kāna meaʻai no ke kālepa Cajun. Ua hoʻohana muaʻo ia i ka hua'ōlelo "pōʻeleʻele" e wehewehe ai i kahi pālahalaha ma kāna puke kuke,ʻo Lef Paul Prudhomme o ka Louisiana Kitchen . Ua kohoʻia ka pahu pahuʻulaʻula i iʻa iʻa i mālamaʻia i ka mahinaʻoʻOkakopa 2007, no laila,ʻaʻole lākou e hoʻouluhuaʻia i ka mea kūʻai i nā wai pekelala oʻAmelika a iʻole ka nui o nā wai moku. Loaʻaʻia ka ulana hānai i ka iʻa, a ua hoʻonaniʻia nā hana lawaiʻa ma nā moku'āina, me nā palena.

Hiki ke hana 'ia kēia meaʻai me kaʻulaʻulaʻulaʻula, ka pahuʻeleʻele, aiʻole nāʻano iʻa momona likeʻole.

Ka mea e pono ai

• 1 1/2 i 2 mau paona hou a hōʻoluʻolu paha i ka'āpana iʻa
• 1 teaspoon ka paʻakai
• Pāleʻaleʻa i kahi pepa maloʻo hou
• 1 teaspoon ka lepo paprika maikaʻi
• 2 punetēpuni ka wai lemona hou, e pili ana i 1 lemoni liʻiliʻi
• 2 teaspoons kahiʻalani
• 1/4 kapu wai momona

Pehea e hana ai

1. E puhi i ka umu a 350 ° F (180 ° C / Gas 4).
2. E kau i ka iʻa i loko o kahi pāpaʻu pāpaʻi pāpaʻi maʻemaʻe, kahiʻili i lalo.
3. I loko o ke kīʻaha a me ke kīʻaha liʻiliʻi e hui pū i nā mea i koe. E ninini i ka paila ma luna o nā momona.
4. E puhi i loko o ka umu wela i 20 a 25 mau minuke. Pono i ka iʻa e kuke i loko o ka mahana waena o 145 ° F (63 ° C). Pono e'ōwili mālie me kahi lāʻau i ka wā i hanaʻia.

E lawelawe 4 a 6.

Hiki iāʻoe ke like

Hoʻoukaʻia ka Salmon me kaʻiliahi

Kuʻi Halibut Me Buttery Crumb Topping

Ka mea i puhiʻia me ka'ō'ō

Nānālā kūikawā (no ka lawelaweʻana)
Kālepa	181
Ka nui o ka momona	8 g
Ka momona	5 g
Ka momonaʻole	2 g
ʻO Cholesterol	20 mg
Sodium	8 mg
Nā Carbohydrates	21 g
Fiber Dietary	8 g
Pāmua	7 g

(ʻO kaʻike kumu waiwai ma kā mākou papahana e heluʻia ma ka hoʻohanaʻana i kahiʻikepili kumuhana a pono eʻikeʻia heʻike.