Sentences with phrase «add fish fillets»

Add fish fillets to coconut cream mixture.

Add fish fillets and cook on both sides until fish is just opaque.

Once shimmering, add fish fillets and cook, without disturbing, until browned on one side.

When oil is shimmering, add fish fillets and cook without moving until well browned on first side, about 3 minutes.

Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt.

Not exact matches

I roasted the veggies for a few minutes first, then added fish, the almonds and removed veggies and covered fish for last few minutes as my fillets were 1.5 inches thick.

Add in fish fillet and stir gently until fillets turns white and cooked.

Add in cod fillet and gently simmer for 5 - 6 minutes more until fish is cooked through and flakes easily with fork.

Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer.

Add flavor to your favorite fish fillet or steamed veggies with this Mrs. Dash ® Mediterranean Butter recipe.

Add oil to skillet, then fish fillets.

Added pinch of smoked paprika as suggested by another reviewer, let the rub sit on the fish for about 1/2 hour and oven roasted fillet on thinly sliced lemons instead of making kebabs.

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

When the wasabi emulsion is added to the sablefish it begins to melt, dribbling over the top of the fish fillet and down into the black rice.

• 500g firm white fish cut into chunks • 3 anchovy fillets, rinsed and chopped • 2 onions, diced • 2 celery sticks, chopped • 2 carrots, peeled and chopped • 3 garlic cloves, minced • 1/2 tsp chilli • 1/4 cup flat leaf parsley, chopped • 1 can (400g) diced tomatoes • 1 cup white wine • 1 cup water • 1 tsp finely grated orange zest • Olive oil or olive oil spray • Crusty baguette, sliced (optional) Method Heat oil over medium heat and add the onions, celery and carrot.

Poached Swai fillet (meaty white fish cooked in a pan with just water to boil it), with yam or brown rice for my carbs, and a heavy dose of green vegetables (for both the fiber and nutrients, and also to make it seem like I'm eating more, as I count these as a free - food, meaning I don't count the calories from the veg, so add it as a sort of clean, bulk food).

Surimi is produced by mincing and washing Alaskan Pollock fillets and then adding other ingredients to stabilize the protein in the fish and enable it to be frozen for extended periods of time.

The menu was designed keeping our old pub favourites in mind, such as Fish «n» Chips, Bangers and Mash, and Australian Fillet Steak, but also adding some new and exciting dishes from around the world, including dishes from Malaysia, Italy, Indonesia and many more.