Sentences with phrase «fish fillets such»

2 pounds mixed fresh fish fillets such as snapper, cod, sea bass, swordfish, tile fish, and halibut, cut into large pieces

Not exact matches

Fillet blocks, which are normally 16.5 pounds, are sawed into pieces and used to make a variety of breaded and battered products such as fish sticks.

I used tilapia fillets, but any small white fish such as herring, cod or something similar with mild flavour works great too.

However, after the acquisition Port Fish was expanded to include processing capabilities such as fillets, mince, and headed and gutted fFish was expanded to include processing capabilities such as fillets, mince, and headed and gutted fishfish.

1 teaspoon ground habanero chile 1 teaspoon garlic salt 1 teaspoon ground thyme 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 tablespoon olive oil 4 small white fish fillets, such as snapper, trigger fish, or grouper 4 rolls

3/4 to 1 pound fish fillets (thinner fillets such as dover sole, flounder or tilapia) 1 egg 1/2 to 3/4 cup flour of your choice (white rice flour, almond flour etc) Sea salt and pepper 1 - 2 tablespoons oil (butter or coconut oil)

8 ounces fresh firm - textured fish fillets, such as salmon, snapper or swordfish, skin removed and cut into 1 - inch pieces

4 Skinless, Boneless Fish Fillets (About 6 Ounces Each) 2 Pints Cherry Tomatoes 1 1/2 Tablespoons Olive Oil 1/4 Cup Salted Capers, Rinsed Well Salt & Pepper 4 Tablespoons Chopped Fresh Basil 1/3 Cup Pitted Black Olives (Use Full Flavored lives Such As Kalamata) Dressing: 2 Tablespoons Olive Oil 2 Tablespoons Lemon Juice Salt & Pepper

If you do not have tilapia in your area, any mild white fish fillets would do such as flounder or snapper.

1 pound fish fillets, such as perch, catfish or walleye pike, any small bones removed, flesh cut into 1 - inch pieces

Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *

2 white fish fillets (such as tilapia or cod) ~ 1 pound 1 egg, beaten 1 1/4 cups panko heaping 1/4 tsp onion powder heaping 1/4 tsp garlic powder heaping 1/4 tsp paprika salt and freshly ground pepper 1 Tbsp vegetable oil

This light but richly flavored broth is good with any fatty, skin - on fish fillet, such as Arctic char or sea bass.

Simultaneously, during the frying process the lipids in the fish fillets were depleted in the acyl groups and minority components present in a greater concentration in the raw fillet than in the original oils, such as, for example, the omega - 3 docosahexaenoic (DHA) and eicosapentaenoic (EPA) polyunsaturated groups.

I began exploring what was available frozen and rediscovered sea fishes such as whole mullet, mackerel and milkfish, fresh water fish such as whitefish, as well as the bags of filleted cod for quick preparation (I avoid basa and talapia because they are high in omega 6 fat, which makes them pro-inflammatory).

For example, chunky foods such as beef heart, squid or fish fillets should only be fed to specimens large enough to eat big chunks.

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.

These delicious seafood skewers work best with a firm white fish such as barramundi alongside prawns or use salmon fillets.