Also you can bake
this fish fillet instead of shallow frying it.
You may feel like using
fish fillet instead of whole fish but I'm personally not in favor of that.
Not exact matches
It reminds me of Indian coconut chutney using shredded unsweetened coconut
instead of the milk, doting a
fish fillet & then wrapped in a lettuce leaf, drizzled w / o.
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.
Cook's tip: Use any firm
fillets of
fish instead of halibut — salmon or monkfish would work well too.
* 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)
Instead of deep - frying, the
fish fillets in this quick - and - easy 5 - ingredient recipe are coated with a flavorful seasoning blend and baked.
It takes only three ingredients to create this crunchy
fish dish; using mustard as a binder
instead of egg, cover catfish
fillets in chopped pecans and bake until the nuts are lightly toasted.
So
instead of focusing on individual species, think of
fish as belonging to one of three main groups (thick
fillets, thin
fillets, and steaks), then choose what looks best in each category.