Spread reserved spice
mixture over fish.
Drizzle the tomato
mixture over the fish.
Rub sugar
mixture over fish.
Spoon
the mixture over the fish and bake for 12 - 15 minutes.
Sprinkle half of seasoning
mixture over fish; turn fish over and coat with remaining seasoning.
In small bowl, combine olive oil, lime juice and HERDEZ ® Salsa Verde; pour
mixture over fish.
Spread the chile
mixture over the fish, dividing it evenly among the plates.
Pour
this mixture over the fish and mix gently.
Season with salt and then evenly distribute the hummus
mixture over the fish or into the inside of the portobellos using a spoon to smooth it out, covering the entire fish or filling the mushroom caps to the brim.
Pour the remaining butter
mixture over the fish to serve.
Spread the butter
mixture over the fish.
Pour tomato and vegetable
mixture over fish and reduce to medium heat and cover.
Pour 1/4 cup lime juice
mixture over fish; turn to coat.
Pour
the mixture over the fish and turn the mackerel fillets to coat.
Not exact matches
Pour half of melted butter
mixture over each assembled
fish and vegetable combination.
Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime,
fish sauce sugar and oil and marinate the cauliflower in the
mixture in the fridge for 30 minutes to
over night.
Remove the
fish from the oven and distribute the nut - crumb
mixture evenly
over the top.
Divide the mustard
mixture, spooning it
over the
fish.
Pour the tomato
mixture evenly
over the
fish and bake in the oven for around 15 minutes or until the
fish is slightly flaky.
Spread the mayonnaise
mixture thickly
over the
fish fillets covering them completely and sealing edges to the foil.
• Add some to your favorite meatloaf
mixture and then on top before baking • Serve a little
over Jambalaya — the sweetness adds a great contrast to this spicy dish • Serve
over a nice piece of grilled
fish • Dollop a little relish
over your eggs • Blend a little and use
over cabbage rolls before baking instead of ketchup • Spread
over a nice grilled piece of bread and add shavings of fresh Parmesan • Great addition to stews • Wonderful addition to Swiss Steak
Double the
mixture and spoon it
over grilled steak or
fish on another night.
Rub
mixture all
over fish.
Fresh is best but you can keep dried sage for tumbling into soups and for a fines herbes
mixture (which may include sage, basil, thyme, sweet marjoram and fennel) rubbed
over chicken or
fish.
Pour honey ginger
mixture over salmon and continue to sear until both sides of the
fish are starting to brown.
Fold the sides of the foil
over the
fish and tomato
mixture, covering completely; seal the packets closed.
Lay the dill
over the salt
mixture if you're using it, then place the other
fish filet on top, skin side up.
Pour the salt
mixture over the salmon, mounding it thickly on the flesh of the
fish and making sure the whole surface is covered.
Place salmon filets skin side down in a greased baking dish and spoon mustard
mixture over each piece of
fish.
Pour the lime juice
over the
fish, cover and refrigerate the
mixture for about 2 hours, stirring occasionally, until the
fish is opaque.
Spread lemon zest, lime zest, and orange zest evenly
over fish; cover with remaining curing
mixture.
Arrange
fish over, then top with parsley
mixture.
Divide crumb
mixture over salmon fillets; lightly press to adhere
mixture to
fish.
Spoon
mixture over grilled
fish.
Place the
fish on a rimmed baking sheet, and rub the spice
mixture all
over the
fish, then coat it lightly with olive oil.
Spoon the coconut butter
mixture evenly
over the 6 mahi filets, using your fingers, if necessary, to cover the top of the
fish with the coconut butter.