Sentences with phrase «roast the fish until»

Roast the fish until just opaque in center, about 8 minutes.

Not exact matches

Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer.

Roast until fish is just opaque in center, 10 — 15 minutes.

Roast until fish is cooked through, about 8 minutes.

The two - step secret to incredible fish: Heat olive oil with leeks, lemons, and coriander, then pour that infused oil over the halibut and roast until tender and flavorful.

Or use the butter as an adhesive for crusting the fish itself: Toward the end of the roasting process, smear a layer of almond butter on the exposed flesh, layer it with crushed almonds and bread crumbs, and continue roasting until crispy.

1 roll sweet gefilte fish 1 tbsp soy sauce 1 tbsp honey Freunds mixed pack roasted sesame seeds (I used to roast them myself until I found this genius product!)

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

Roast until medium - rare (fish will be slightly translucent in the center), 10 − 12 minutes.

Roast until the fish flakes easily with a fork, 6 to 10 minutes.

We didn't know how much this sauce was missing from our lives until we had it; serve with grilled or roasted meat, or as a side to crisp - skinned fish, such as broiled salmon.

A good tip is to freeze the bones and cartilage left over from meals, such as roasted chicken or grilled fish, until you have enough for a batch of stock.

Roast for about 8 to 10 minutes or until fish flakes with a fork.

Place the pan in the oven and roast for 3 to 4 minutes or until fish is opaque in the center and flakes easily.

Place the fillets skin side down on a lightly oiled baking sheet and roast in the oven until cooked (they should flake easily with a fork and be opaque), about 12 — 15 minutes depending on the thickness of the fish.

Roast about 12 minutes more or until the fish flakes easily when tested with a fork and the vegetables are tender.

Remove with a draining spoon and keep the cooked fish hot on a wire rack on a roasting tin in the oven until all the goujons are cooked.