Sentences with phrase «fillets until»

-LSB-...] garlic, chilli flakes, fennel seeds and anchovy fillets until the onion is translucent and the anchovies have -LSB-...]

All you have to do is sear some salmon fillets until they've got that whole crispy skin thing going, then bring a mixture of soy sauce, sake, and mirin (sweet Japanese rice wine) to a bubble in the same skillet until they reduce into a glossy, delicate sauce.

Bake the fillets until the topping is crisp and browned and the fish is cooked through, 10 to 12 min., depending on thickness (fish will turn opaque and flake easily with a fork).

Pound the chicken breast fillets until thin, about 5 - 6 inches wide and about 7 - inches long, be careful to not pound too thin that they will fall apart when rolled.

Use a fish spatula (call it a «fish spat» if you want to sound like a pro) to apply firm, even pressure to the fillet until it relaxes and lies flat.

Heat 1 tablespoon of olive oil in a heavy pan and sear the beef fillet until it's brown all over.

Heat a heavy pan and sear the beef fillet until it's brown all over.

Not exact matches

Fry the fillets in the butter until lightly browned, turning once.

Once the oil get's hot, add 2 pieces of cod to the batter (one at a time) coat them well and add them into the pan, cook for about 2 - 3 minutes per side and transfer to a plate with paper towels, continue to cook in batches until all the fillets are done

Turn and cook until the salmon flakes easily when pierced with a fork but is still pink at the center, 3 minutes longer, depending on the thickness of the fillet.

Remove from oven, top each fillet with almonds, then continue to broil until almonds are toasted and crisp and fish is completely cooked through, about 1 minute more.

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

Keeping heat at medium - high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy.

Grill the thawed salmon fillets for about 2 -3 minutes on each side until the fish is just barely cooked through.

Ingredients: 4 fillets fresh black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total) salt and pepper 3 tablespoons olive oil 1/2 cup chicken stock 1/2 cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4 baby bok choy, steamed until crisp tender and halved daikon sprouts for garnish

Marinate the salmon: mix all ingredients except the salmon fillets with a whisk until the honey or syrup is completely blended.

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

Bake fish for about 15 - 20 minutes, or until instant - read thermometer inserted into centers of fillets registers 140 degrees.

Cook the chicken fillets on the grill for just a few minutes on each side, until the chicken is cooked through.

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

Heat a pan with canola spray and pan sear each fillet for around 5 minutes a side or until the center is opaque and skin is crisp

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.

Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes.

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

Fist cook the seasoned chicken breast fillets in a little olive or vegetable oil, until is white.

Roast until halibut is opaque in the center and green beans are crisp - tender, about 10 - 15 minutes (10 min for 1 - inch thick fillets; 15 min if 1 1/2 - inches thick).

Continue this process until the fillet is just opaque at its thickest part.

Grill the fillets, turning once, until it flakes easily when tested in the thickest portion with a fork.

Brush the meat side of the fillet with vegetable oil using a pastry brush, and grill it over hot coals, meat side down, until it is slightly browned about 3 to 4 minutes).

Flip the fillets and sear until cooked through, another 1 1/2 to 2 minutes.

Place fillets in hot skillet and cook until light brown on one side.

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

Add the garlic and anchovy fillets, and cook until the anchovies have melted and the garlic has softened, 2 to 3 minutes.

Add the fillets to the oil and fry, turning once, until golden brown on both sides and cooked through, about 5 to 7 minutes total.

We coated the cod fillet with panko breadcrumbs and pan browned it until it was moist and flaky on the inside and crispy on the outside.

Cook the fish fillets for 4 - 5 minutes on each side or until evenly browned and cooked through.

Lay the fillets in the oil and cook until browned, about 3 minutes.

Bake 20 to 30 minutes in preheated oven or until fish is firm and fillets are nicely browned.

Cook the clams for another 2 - 3 minutes or until they all open, then evenly transfer the clams into each plate, add a slice of cooked lemon on top of each fillet and top it all off with the remaining sauce in the pan

Use a spatula to flip the fillets and cook until the fish just barely flakes when pressed.

Heat the stock in a large saucepan over medium heat, and poach the chicken fillet for 10 minutes or until just cooked through.

Put the fish fillet in a food processor and process until smooth for about 5 to 10 seconds.

Add salmon fillets skin - side down (if there's skin on) and sear until golden, about 5 - 7 minutes depending on thickness.

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

Use 4 slices of Bacon per Chicken Fillet by wrapping each piece around the Chicken until it is completely wrapped - use toothpicks to keep the Bacon securely in place.

Once shimmering, add half the tilapia fillets and fry on one side until browned, about 3 minutes.

Grill the salmon, skin - side down, until it flakes apart easily, and it is opaque inside, about 10 - 15 minutes for a 1 - inch thick fillet.

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.

Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

Fry until you can see that the fillet is cooked halfway up, about 3 — 4 minutes.