Sentences with phrase «fish fillet tastes»

In terms of choosing fish, any white fish fillet tastes great with this marinade — you can use cod, sea bass, barramundi, halibut, you name it!

The soft and delicate Basa fish fillet tastes great when cooked with minimal fuss and this batter - fried version is a real example of that!

Not exact matches

2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons

Remove from heat, taste and adjust seasoning if needed, then pour into a shallow baking dish (big enough to hold the fish fillet)

FOR FISH 6 (5 - to 6 - oz) pieces skinless tilapia fillet or farm - raised striped bass fillets with skin Salt and pepper, to taste 1/4 cup flour 2 tablespoons olive oil

Ingredients Fish Fillets 500 gm cut in 2 inch cubes (Rawas / Surmai / Pomfret) Salt 1 tsp or to taste Kashmiri Red chilli powder 1 tsp Cumin powder 1/2 tsp Turmeric 1/2 tsp...

1 lb of fish fillets (I used Alaskan wild cod) 1 cup of ground almonds or almond flour 2 eggs 1 tbsp of arrowroot powder 1 tsp of garlic powder 1/2 tsp of coriander Salt and pepper to taste Coconut oil or olive oil for frying

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

This fish fillet soup has a special aroma and tastes heavenly.

100 grams (3.5 oz) butter 1 medium onion 1 tablespoon flour (or substitute with arrowroot if gluten free) 1 cup fish stock 1 cup milk 1 cup sweetcorn 1 medium potato, diced into small cubes 2 tins smoked herring fillets (or equivalent amount of smoked fish) 2 - 3 cups mixed seafood of your choice (I usually use a small tin of salmon, some shrimp meat and bay scallops) 1/2 cup cream Salt and pepper (to taste)

1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve

4 fish fillets, 6 ounces each, skin on Juice of 1 lemon Salt and ground black pepper to taste 1 clove garlic, crushed 1/2 cup of chopped fresh herbs — parsley, dill, garlic, oregano, basil — pick your favorites Extra virgin olive oil Lemon wedges, optional

4 (12 ounces) thin fish fillets 1 large Florida tomato, diced 2 slices cooked bacon, crumbled 1/4 cup vegetable stock 1 tablespoon olive oil 2 tablespoons fresh parsley, chopped fine, plus extra for garnish 1 garlic clove, grated 1 small shallot, finely minced 6 tablespoons heavy whipping cream 1 tablespoon fresh lemon juice Sea salt and fresh ground pepper, to taste

This can be made with any thick white fish fillet that does not have a very strong taste.