Step 2 - Pat
the fillets dry with paper towels to get rid of excess moisture.
Meanwhile, pat the halibut
fillets dry with paper towels.
Pat
the fillets dry with paper towels before grill time.
Not exact matches
Pat the black cod
fillets thoroughly
dry with paper towels.
Rinse the mackerel
fillets and pat
dry.
Mahi Mahi Taco Ingredients: • 1 teaspoon kosher salt • 1 teaspoon ground cumin • 1/4 teaspoon
dried oregano • 1/8 teaspoon garlic powder • 1/8 teaspoon freshly ground black pepper • 1/8 teaspoon cayenne pepper • 4 (4 - ounce) mahi mahi
fillets • 8 corn tortillas • Cooking spray
2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy
fillets 1/4 cup chopped fresh parsley 1/4 -1 / 2 teaspoon
dried crushed red pepper (depending on your spice tolerance) 2 cups cherry tomatoes, halved 1/2 cup Kalamata olives, chopped 3 garlic cloves, minced Salt and pepper
Season the Petrale Sole
fillets lightly with a little salt, pepper and Herbs de Provence (or any
dried herb).
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon
dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon
fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
1/2 cup (125 mL)
dry bread crumbs 3 tbsp (45 mL) vegetable oil, divided 1 tbsp (15 mL) snipped chives 2 large fresh haddock or cod
fillets, in total 1 - 1 1/2 lb (500 - 750 g) pinches salt and ground black pepper 2 medium potatoes, preferably Yukon Gold 1 medium sweet potato, peeled 1 tbsp (15 mL) apple cider or malt vinegar (optional)
Method Put the chicken
fillets along with the sundried tomatoes into the mincer and mince, then put the bread through the mincer, this helps to clear out all the chicken, the fresh bread rather than
dried breadcrumbs keep the burger moister.
Pat
fillets thoroughly
dry with paper towels.
Take fish
fillets and pat
dry with a paper towel.
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5
dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout)
fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
Allow the
fillets to air
dry for about 2 hours.
Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or
dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon
fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced
1 small red onion, sliced 1 small clove of garlic, minced couple of splashes of
dry white wine 1 bay leaf sprinkle of oregano 200g (half tin) chopped tomatoes 3 - 4 cherry tomatoes, halved 1 medium sized cod
fillet
Rinse and pat
dry the grouper
fillets and then season all sides lightly with salt and pepper; set aside.
1/3 cup extra virgin olive oil 3 tablespoons capers, drained,
dried with paper towels 8 anchovy
fillets, minced 6 garlic cloves, minced Zest of 1 lemon Juice of 1 lemon 1 tablespoon minced Italian parsley
1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon
dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia
fillets
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish
fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp
dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Rinse fish
fillets and pat
dry with paper towels.
Tilapia with Pimiento Sauce (via Simply Recipes)---------------------- 1 tbsp olive oil 1 small onion, cut into thin wedges 1 clove garlic, minced 1 14.5 oz diced tomatoes, undrained 1 cup sliced cremini mushrooms 3/4 cup pimiento - stuffed olives, coarsely chopped 1/2 teaspoon
dried oregano 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 4 6 - 8 ounce tilapia
fillets
2 tablespoons coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2
dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon
fillets, cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste
Cook the
fillets about five minutes on the first side (watch the sides and you'll see them go from transparent to opaque halfway up the fish), then flip and cook another 3 - 5 minutes (depending on the thickness of the
fillets) or until the mahi - mahi is completely opaque, but not
dry.
In this dish, shallots and sun -
dried tomatoes are enveloped in a creamy ricotta cheese mixture, sandwiched between two nutrient - packed salmon
fillets.
Wash and pat
dry sea bass
fillets.
Ingredients 1 1 «ÅÑ2 pounds fresh salmon
fillets extra virgin olive oil butter 2 tablespoons maple syrup 6 cups baby lettuces, or mixed greens such as watercress or Mache 1 red pepper, seeded, cut into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed,
dried very well, sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4 cup basic salad dressing (see recipe below)
fresh mackerel or salmon
fillets (with skin) 1/3 cup coconut aminos 1/3 cup
dry sherry 1/2 cup water 1 Tbsp.
ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon
fillets 2 teaspoons
dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili sauce
200 grams of spaghettini, or other long, thin pasta that you have on hand 3 tablespoons of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy
fillets, minced 2 large red, orange and / or yellow bell peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or
dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
Delicate pan-fried sea bass
fillets served with roasted potatoes and a salsa of semi
dried, baby plum and beef tomatoes, white wine and fresh herbs.
ingredients HALIBUT EN PAPILLOTTE 2 cups red seedless grapes (halved) 1/2 cup scallions (thinly sliced on the bias) 1/2 cup mint (finely torn) 1/2 cup sliced almonds (toasted) 2 tablespoons champagne vinegar 1/4 cup olive oil 4 (6 - ounce) Halibut
fillets (skinless) 4 tablespoons unsalted butter (softened) 8 tablespoons
dry Champagne (4 - ounces) flaky sea salt (to serve) Kosher salt and freshly ground pepper (to taste)
The add in the chicken
fillets,
dried herbs, caraway seeds, garlic, ginger, rosemary, and chicken stock and season with salt and pepper.
1/2 lb
dried spaghetti 1 large onion, finely chopped 4 garlic cloves, finely sliced 2 tbsp Ancient Organics Ghee 2 fresh red chiles, finely chopped 16 anchovy
fillets 2 fennel bulbs, finely chopped, tops reserved for garnish 1 tsp crushed red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine nuts, toasted 1 cup flat leaf parsley, chopped zest & juice 2 lemons
4 (5 - ounce) red snapper
fillets or 4 (8 - ounce) cod or halibut
fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup
dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon
dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
4 6 - ounce red snapper
fillets 2 tablespoons melted butter or margarine 4 tablespoons barbecue or Cajun
dry rub Garnish: Chopped fresh parsley Sliced lemons
Pat
dry skin side of each
fillet with paper towels (this will help keep the fish from sticking).
1 C Israeli couscous 1/2 C Chopped chives, plus 1 Tbsp 1 Tbsp
Dried mint, crushed 1 Tbsp
Dried parsley, crushed 2 1/2 Tbsp Fresh lemon juice 2 Tbsp Extra-virgin olive oil 1 1/2 lb Salmon
fillet in 1 piece, cut from tail end 2 Tbsp Harissa 1 Tbsp Agave Kosher Salt & Pepper, to taste
Pin It Serves: 5 people (2 bagels per person) Ingredients: 200g smoked salmon
fillet 1 cucumber 200g cream cheese (for instance Philadelphia original) 280g sun -
dried tomatoes fresh watercress leaves (hard to specify the exact amount but a bunch of 75g... Continue Reading →
4 Seabass
fillets, skin removed 1 1/2 C Red onion, minced 1 Tbsp Garlic, minced 2 Tbsp Extra virgin olive oil 1 Tbsp Tomato paste 2 Tbsp Red wine vinegar 1 Can Diced tomatoes in juice (14.5 oz) 1 C Roasted red peppers, chopped 1/4 C Kalamata olives, sliced 1 tsp
Dried oregano Kosher Salt (to taste) Red Pepper Flakes (to taste) Lemon Wedges (garnish, optional) Fresh Oregano Sprigs (garnish, optional)
Ingredients 4 6 - ounce portions wild - caught salmon
fillets salt and pepper 4 Tablespoons extra virgin olive oil ¬ Ω cup
dry white wine ¬ Ω cup balsamic vinegar ¬ Ω orange, juiced 2 Tablespoons raw honey 1 lemon, juiced 1 pound of spinach 4 garlic cloves, chopped
Pin It Ingredients: 4 Salmon
fillets 2 tbsp Kerrygold butter Salt and pepper 150 gr Kerrygold Butter 1 small onion, finely chopped 100 ml
dry white wine 2 tbsp lemon juice 1 tsp grated lemon rind 1 tbsp chopped chives... Continue Reading →
Once thawed, remove from packaging,
dry with a paper towel and sprinkle 1 teaspoon kosher salt over all 4
fillets.
Using old - world methods, he cures each salmon
fillet by hand,
dry rubbing them with sea salt and brown sugar.
4 beef
fillets, 1 to 2 inches thick Olive oil 1 onion, chopped 3 cloves garlic, minced 2 tablespoons vegetable oil 3 canned chipotle in adobo chiles 1 medium tomato, peeled and seeds removed, chopped 1/2 teaspoon Mexican oregano 1/2 teaspoon sugar 1/2 teaspoon freshly ground black pepper 2 cups beef broth 1 cup
dry red wine
Pan roasted snapper
fillet on orange and pernod braised fennel, asparagus and oven
dried cherry tomatoes
Another cut of meat that is not rich in connective tissue, such as the
fillet, would result in a
dry, stiff pork.
2 large Himalayan Salt Blocks (6x9x2) or The Meadow's Gravlax Starter Set (two 4x8x2) Bunch of fresh dill sprigs 2 teaspoons freshly ground white pepper 1/2 teaspoon coriander seeds 1/2 teaspoon
dry yellow mustard 1/4 cup brown sugar 1 pound salmon
fillet, skin on, pin bones removed Melba toast or crackers for serving
Rinse salmon
fillets under cool water and pat
dry with paper towel.