Sentences with phrase «of fish fillet»

But we coped, as long as I kept drip - feeding bits of my fish fillet onto a leaf for him to nibble.

This sentence jumped out at me: «By that time an American scientist had already succeeded in growing a piece of fish fillet in a lab.»

It is for this reason that the external vacuum sealers lead at packaging large cuts of fish fillet and meats but not in food with high liquid content or flour.

When the wasabi emulsion is added to the sablefish it begins to melt, dribbling over the top of the fish fillet and down into the black rice.

Rub both sides of each fish fillet with spice mixture.

I looked at our small pile of fish fillets, and figured that my uncle had just paid about $ 30 a pound for lake trout fillets.

The intense glaze and tapenade will perk up a variety of fish fillets, from sea bass to salmon.

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

A number of fish fillets work well in this recipe, including redfish, sea bass, or grouper.

Lay out two sheets of aluminum foil that are 6 inches longer than one of the fish fillets on a roasting pan or another rimmed baking dish that is big enough to hold the fish.

Lightly brush olive oil on both sides of fish fillets.

Small - town grocers in the Midwest, for example, may have nothing but frozen bags of fish fillets and shrimp available, while large cities and coastal towns may have a number of fish shops that sell a wide selection of fresh seafood.

Not exact matches

Lunch - 200g meat or fish (for example, two chicken breasts, two salmon fillets, 200g chilli con carne or a large steak), 75g rice, pasta or couscous and a large portion of salad and veg.

A typical dinner order consisted of «two Big Macs, two Fillet - O - Fish and a chocolate malted [shake].»

2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons

Cut strips of pastry to around 2 cm beyond the edge of the size of the fillets for the bases and 4 strips large enough to cover the fish and seal to the bottom.

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.

Remove fillets from marinate, baste both sides of fillets with basting sauce (reserve 1/4 of basting sauce) and place in fish grilling rack or directly on grill.

Cover the fish fillets with a mix of cumin and paprika.

We actually were able to watch the filleting process a few times, so as you can see from the pictures the color of this fish is simply otherworldly.

Once the sauce was reduced to a rich, thick liquid, it was poured over the fish fillets, a pretty sight with a small sprinkling of chopped parsley.

Keeping heat at medium - high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy.

It reminds me of Indian coconut chutney using shredded unsweetened coconut instead of the milk, doting a fish fillet & then wrapped in a lettuce leaf, drizzled w / o.

I ended up getting Gordon's fish fillets and a new kind of...

1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)

The number two Mexican fast food chain nicely duplicates the delicious fish tacos you'd find in coastal towns south of the border: two corn tortillas wrapped around a fried halibut fillet that's topped with cabbage, fresh salsa, and a creamy «secret sauce.»

Bake fish for about 15 - 20 minutes, or until instant - read thermometer inserted into centers of fillets registers 140 degrees.

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)

Try sprinkling it on your next chicken breast or fish fillet with a squeeze of lemon.

The fillets will cook from the bottom up so that the flesh stays moist while the skin gets so crisp that it crackles; if the skin becomes crisp before the top of the fish finishes cooking (it should look just opaque), flip it over and cook very briefly to finish.

Spoon equal amounts of the bean mixture in each of 4 shallow soup bowls or rimmed dinner plates, and top with the fish fillets.

Coat fish fillets or skinless, boneless chicken breast halves with an even layer of mayonnaise; dredge in panko.

Fish is done when a knife inserted into the thickest part of fillets and held for 10 seconds comes out warm, 10 - 12 minutes.

What we love the most about this fillet of fish is you really can't mess it up.

Depending on the length of the fillet, you'll end up with about four to eight chunks of fish.

To cut the second fillet, repeat the process, this time slicing from the tail end of the fish toward the head.

The company also was recognized by Kosherfest and received the 2004 Best New Passover Product award for Dr. Praeger's Fish Fillets, which are potato crusted and made of Pollack and other ingredients.

Lay fish fillet in the middle third of each piece, then scatter the asparagus, mushrooms, and ginger over each.

Dany instructed the captain about the fish, and soon 33 - pounds of clean fillets were delivered to Dany's new restaurant, Santo Vino.

Baked rockfish with fennel and blood oranges — caramelized fennel, roasted blood oranges, and juicy white fish fillets — you get a burst of citrusy, fresh flavors, and a vibrant, delicious dinner that's sure to impress, and is quick and easy to make.

Shucking oysters is explained in detail along with eight to 10 pages describing the many different types of oysters the Oyster Bar serves along with filleting fish.

Added pinch of smoked paprika as suggested by another reviewer, let the rub sit on the fish for about 1/2 hour and oven roasted fillet on thinly sliced lemons instead of making kebabs.

Now onto the Fillet of Fish Burgers:

Carefully place the fish fillets in the pot, skin side up, and spoon some of the peppers, onions, and sauce over them.

Spread layer of compound butter over each fish fillet.

The soft and delicate Basa fish fillet tastes great when cooked with minimal fuss and this batter - fried version is a real example of that!

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)

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.

Arrange the ingredients in the following order for ease of working: — fish fillets — bowl of egg — plate of flour — clean plate

Firmly press the walnut mixture into the fish covering the top, sides, and bottom of each fillet.