Spoon hoisin
mixture over fillets, dividing equally.
Sprinkle 1/2 the sugar
mixture over the fillet, 1/2 of the herb mixture, the rest of the sugar mixture, and the rest of the herb mixture.
Combine sugar, syrup, soy sauce, mustard, and black pepper; pour sugar
mixture over fillets.
Drizzle the second half of the Montmorency tart cherry - honey
mixture over fillets and bake for an additional 2 - 3 minutes, until slightly golden at the edges.
Not exact matches
If you don't have a center - cut
fillet or want to simplify the preparation, leave the
fillet whole, spread the mayonnaise
over it, top with the breadcrumb
mixture and bake.
Pour the
mixture over the fish and turn the mackerel
fillets to coat.
Evenly distribute the sugar - spice
mixture over the top of the
fillets.
Spread the mayonnaise
mixture thickly
over the fish
fillets covering them completely and sealing edges to the foil.
Rub spice
mixture over both sides of salmon
fillets.
Divide crumb
mixture over salmon
fillets; lightly press to adhere
mixture to fish.
Spread half of
mixture over salmon
fillets, reserving the second half.
Scatter the herb
mixture over the salmon
fillet, turning it so that both sides are generously coated with the green herbs.