Title: Pernod fish
 Categories: Fish, Main dish
      Yield: 6 Servings
 
    1/2 c  Oil
      4 lb Firm-fleshed white fish
           -- filleted
      3 c  Onions; chopped
  1 1/2 c  Milk
  1 1/2 ts Each salt and pepper
    1/2 c  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 0-8050-0394-0. Posted by Cathy
  Harned.