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	<title>leannes.cooking &#187; fish</title>
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	<description>Fabulous Recipes</description>
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		<title>Fresh Trout in Butter Sauce</title>
		<link>/?p=2911</link>
		<comments>/?p=2911#comments</comments>
		<pubDate>Wed, 03 Sep 2025 02:26:26 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[trout]]></category>

		<guid isPermaLink="false">/?p=2911</guid>
		<description><![CDATA[The trickiest part of this recipe is sourcing fresh trout. Luckily, living in Central Otago means I can enjoy trout caught in my hometown of Roxburgh. If trout isn’t available, substitute salmon or any fresh, gutted fish with the head removed. The fish cooks quickly and comes out beautifully tender and succulent. Feel free to &#8230; <a href="/?p=2911" class="more-link">Continue reading <span class="screen-reader-text">Fresh Trout in Butter Sauce</span></a>]]></description>
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		<title>Seared Tuna Steaks with Prawn, Capers and Tarragon Hollandaise</title>
		<link>/?p=2233</link>
		<comments>/?p=2233#comments</comments>
		<pubDate>Fri, 15 Apr 2016 03:59:49 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[hollandaise sauce]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[tarragon]]></category>
		<category><![CDATA[tuna steaks]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2233</guid>
		<description><![CDATA[A very simple, yet restaurant quality meal that is sure to impress and can be whipped up in a flash! The sauce could be made with dried tarragon, but better to use fresh if you can. I&#8217;ve used individually wrapped frozen tuna steaks which I buy from a local fresh and frozen seafood distributor &#8211; they are &#8230; <a href="/?p=2233" class="more-link">Continue reading <span class="screen-reader-text">Seared Tuna Steaks with Prawn, Capers and Tarragon Hollandaise</span></a>]]></description>
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		<title>Fish &amp; Ciliegine Roll Ups</title>
		<link>/?p=1154</link>
		<comments>/?p=1154#comments</comments>
		<pubDate>Sun, 16 Aug 2015 05:01:51 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[baby mozzarella]]></category>
		<category><![CDATA[Ciliegine]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[roll ups]]></category>
		<category><![CDATA[seafood dishes]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1154</guid>
		<description><![CDATA[Ciliegine are dinky, little, fresh mozzarella balls about the size of walnuts and make a perfect stuffing, paired with pickled ginger, in this simple, yet impressive fish dish. Ciliegine (pronounced chee-lee-ay-JEE’-nay)  are available in good supermarkets and speciality delicatessens and can be eaten cold or hot, and when heated, melt and become gooey and delicious. I have used &#8230; <a href="/?p=1154" class="more-link">Continue reading <span class="screen-reader-text">Fish &#038; Ciliegine Roll Ups</span></a>]]></description>
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		<title>Southern Seafood Creole</title>
		<link>/?p=348</link>
		<comments>/?p=348#comments</comments>
		<pubDate>Tue, 05 May 2015 02:57:59 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[butternut squash]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[prawns]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[seafood creole]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=348</guid>
		<description><![CDATA[The word creole is more often associated with the descendants of French, Spanish and African people from Louisiana, but it also refers to the style of food this region is known for. Tomato is more commonly used,  but I have chosen butternut squash for the base of the sauce and the result is delicious. Any type &#8230; <a href="/?p=348" class="more-link">Continue reading <span class="screen-reader-text">Southern Seafood Creole</span></a>]]></description>
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		<item>
		<title>Baked Fish &amp; Mussel Casserole</title>
		<link>/?p=71</link>
		<comments>/?p=71#comments</comments>
		<pubDate>Thu, 12 Mar 2015 06:19:49 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[casseroles]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[frozen whiting]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[soups]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=71</guid>
		<description><![CDATA[I used frozen whiting fillets for this dish, but any small, firm white fish fillets will work just as well. Use snap frozen mussels or better still buy them fresh in the shell, steam in a large pot with a little water in the bottom until they open, then remove from shell (discard any mussels &#8230; <a href="/?p=71" class="more-link">Continue reading <span class="screen-reader-text">Baked Fish &#038; Mussel Casserole</span></a>]]></description>
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