Sentences with phrase «of cod fillets»

Used sole instead of cod fillets - they kinda fell apart but the flavor was still there.

Not exact matches

Transfer the seared cod fillets into seperate plates, top them off with the capers, garnish with some freshly chopped parsley and a wedge of lemon

Once the oil get's hot, add 2 pieces of cod to the batter (one at a time) coat them well and add them into the pan, cook for about 2 - 3 minutes per side and transfer to a plate with paper towels, continue to cook in batches until all the fillets are done

Divide the potatoes into 3 plates, then add two fillets of cod to each plate on top of the potatoes, add some of the homemade tartar sauce on the side of each dish and garnish with fresh parsley

Ooh... speaking of which, I'm going to cook the cod fillets tonight.

The secret to a perfect sear on a cod fillet is really quite simple, it's all about using the right amount of fat in the pan and using the correct heat.

I did, however, have a large fillet of cod which needed additional broiler time.

This foolproof recipe for cod fillets topped with a buttery blend of fresh breadcrumbs, garlic and parsley is easy to make and sure to become a family favorite.

2 fillets of white fish (I prefer cod, but you can also use mahi mahi, tilapia, or even salmon - which is not a white fish)

While the sauce and salsa are getting yummy, brush a little olive oil on a couple (2 or 3) of tilapia or cod fillets and then grill over medium heat for a few minutes on each side (it's done when it flakes easily).

1 small red onion, sliced 1 small clove of garlic, minced couple of splashes of dry white wine 1 bay leaf sprinkle of oregano 200g (half tin) chopped tomatoes 3 - 4 cherry tomatoes, halved 1 medium sized cod fillet

Season 2 fillets of hake (you can substitute for cod or halibut) with sea salt and freshly cracked black pepper on both sides

Twice with a thick cut cod fillet and once with a thinner cut that's more reminiscent of the traditional fried fish pieces you'd get in the South.

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

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon Black pepper Fennel fronds to garnish

The star of the dish is cod, I used a beautiful 12 ounce fresh fillet, but you can also use a frozen one, just dethaw it with plenty of time and soak all the water out of it with paper towels.

fillet of fresh cod and season with sea salt and freshly cracked black pepper, then cut it into small cubes that are about 1/2 inch x 1/2 inch, set aside

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

I served this alongside fillets of cod which were baked at 180 C for about 20 minutes.

2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho chile powder 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3 cups finely shredded red or green cabbage 1/2 cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa

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!

Once the oil get's hot, add 2 fillets of fresh cod to the pan, skin side down, after cooking for about 5 minutes, season the top of each fillet with sea salt and freshly cracked black pepper and flip them around, cook for about 1 minute and then remove the fillets from the pan and set aside

We like the delicate flavor of cod in this quick baked fish recipe for two, but any firm fish fillet can be used in its place.

We like the delicate flavor of cod in this recipe, but any firm fish fillet can be used in its place.

6 cod fillets 230 g / 8 ounces chorizo 45 g / 1/2 cup tablespoons grated Parmesan cheese 45 g / 3/4 cup tablespoons of breadcrumbs 15 g / unsalted butter Olive oil Piment d'Espelette Coarse sea - salt and freshly ground black pepper

2 - 4 fillets of Cod (or any other hearty white fish) kosher salt and pepper 2 cups of flour (1 cup if only making two filets) SAUCE: 1/3 cup water 1/2 Tbsp.

Examples of each of these would be: Lean protein: turkey, chicken, steak (fillet, sirloin), fish (halibut, cod, tilapia) Fibrous vegetable: lettuce, kale, spinach, broccoli, peppers, cabbage Complex carbohydrate: rice (wild > brown > white), sweet or red potato, steel cut oatmeal

A 6 - ounce baked cod fillet has nearly 4 grams of lysine in its 41 grams of protein.

This fresh cod recipe uses the combination of healthy coconut butter and nuts to produce a tasty nut - crusted thick fillet.

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).

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.

cod fillet, cut into 2 inch thick strips 1-1/2 cups of coconut flour 1-1/2 tsp of ginger powder 1/4 tsp of salt 2 cups coconut milk 1 cup finely shredded coconut 2 Tbsp coconut oil

A thick fillet of cod with skin on which you can brush with butter season with salt and pepper and cook under a grill.