Sentences with phrase «large piece of fish»

A hunk of meat or large piece of fish takes center stage at dinner.

Use a fork to mash everything together until evenly mixed and until all large pieces of fish and sweet potato are mashed up.

Use a fork to mash everything together until evenly mixed and until all large pieces of fish and sweet potato are mashed up.

Not exact matches

We marinate it for 24 hours, simply batter it like we would do with a normal piece of fish, and serve with large chunky chips.»

Get a large plate, mound your plate with steaming rice, add a piece of fish or two on top, and drizzle fish / rice with the sauce.

It was larger and heartier, so we all got a sizable piece of fish and the celery root puree was all but licked clean.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices

1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime

Tear a portion of foil large enough to accommodate a single piece of fish; spray the foil, place one piece of fish on it, spray the top of the fish, then add the salsa.

3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro

Using a large spatula, carefully flip each piece of fish with its crust — you will lose a little, but you can just scoop it right back on top of the fillets.

2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

Depending on the size of the fillets, most fish will be properly smoked and cooked in four to six hours or when the fish reaches an internal temperature of 140 degrees F. Larger pieces weighing between three and four pounds will need to smoke for up to eight hours.

organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional

6 shallots, peeled 1 2 - inch piece of ginger, peeled 3 small fresh red chiles, such as serranos, stems removed 5 cloves garlic 1 2 - inch piece galangal, peeled 2 cups thick coconut milk, recipe here 1 tomato, peeled and chopped 1 smalled eggplant, peeled and diced 1 pound catfish, cut into large chunks 1/2 pound green beans, cut into 1 - inch sections 2 tablespoons minced cilantro 1 teaspoon fish sauce (nam pla) Water or fish stock, if needed Cilantro leaf for garnish Nigella seeds for garnish

about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped

Cut a large piece of paper into a simple fish shape.

One piece of evidence: a photograph showing Howe with Percoco — holding a large fish — at Long Island's Montauk Point following a 2010 fishing trip paid for by Kelly.

There, floating debris — from microscopic particles of plastic to large pieces like ropes and fishing nets — is carried by currents and accumulates.

To increase the surface area surveyed, and quantify the largest pieces of plastic — objects that include discarded fishing nets several meters in size — a C - 130 Hercules aircraft was fitted with advanced sensors to collect multispectral imagery and 3D scans of the ocean garbage.

Measure a piece of foil large enough to hold the fish and lightly coat it with cooking spray.

Place the sea bass in two pieces of parchment paper just large enough to fold over the fish to make a parcel.

Ingredients • 600g (2 1/2 cups) red rice • 100 ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic, finely chopped • 150g French shallot, finely chopped • 600g (4 medium - sized) chicken thighs, cut into 2 cm chunks • 2 large spicy chorizo sausages, cut into slices • 1 cup cherry tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium sized) red bell peppers, seeded and chopped into 1 cm pieces • 150g (1 1/2 medium - sized) green bell peppers, seeded and chopped into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish stock • Himalayan pink salt • Bunch of rocket • Bunch of basil

On a large sheet of baking paper, layer pieces of lemon and zucchini and place fish on top, keeping lots of baking paper free to wrap.

INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)

Save Print Seafood Chowder Recipe type: Soup Ingredients 1 large spaghetti squash, cooked 5 cups chicken or fish broth 1 small onion, finely chopped 2 3 - ounce cod fillets, cut into 1 - inch pieces (slightly frozen) 1 cup large shrimp, peeled and chopped 1 cup clam meat 1 1/2 bulbs of garlic, roasted Instructions Roast garlic: separate cloves without removing skin.

3 cups homemade chicken stock (or fish stock) 3 - 4 stalks of lemongrass (the lower white parts only - about 6 inches long) Large piece of galangal (Thai ginger), sliced into about 12 rounds 4 - 6 kaffir lime leaves, handtorn in half 1 organic garlic clove, peeled, smashed

If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray.

On a large piece of parchment paper, layer the fish, vegetables, aromatic, and herbs.

We particularly loved one piece of glass that loosely resembled a large fish.

Among the most striking pieces are a bike turned into a large sculpture of a fish, and a column made by piling up ordinary, if colorful, plastic bowls.

Boasting more than 45 pieces by Calder, 41 by minimalist painter Ellsworth Kelly and 21 by Warhol, the Fishers» treasure trove contains some of the largest numbers of pieces by those individual artists and others.

For the exhibition at VENUS OVER MANHATTAN more than twenty artists and practitioners were invited to make new works or projects for individual 4» x 3» glazed bulletin boards, and an additional group of four people were invited to «curate» a display in larger 6» x 4» boards.The «Bulletin Boards» featured in the exhibition will include collections of photographs (found or otherwise), painted and collage works, sculptural interventions, text pieces, and a working fish tank amongst many other things.»

But a concern of many scientists is the fact that much smaller pieces of plastic are ingested by smaller fish, which are eaten by medium fish, which are eaten by larger fish, which are eaten by us.

The plastic debris in the study is of the more obvious kind, as the pieces in the stomachs of fish were large enough to be identified.

Use this authentic looking large white clam shell as a decorative piece on the serving table, filled with seashells, starfish, sea urchin shells, Christmas ornaments, and possibly a draping of fish netting.